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Baked Air Fryer Apples (Simple & Sweet)

by 6 Comments

These delicious baked air fryer apples are the most perfect dessert to enjoy this Fall. Filled with walnuts, oats, and seasonal spices, this simple sweet treat is best served with a scoop of vanilla ice cream.

baked air fryer apples on white plate with spoon beside it topped with ice cream

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Apple season is upon us, which means it's the perfect time to whip up this simple and delicious air fryer dessert! And if you're like me, then you love the fact that your air fryer can make small batches of delicious sweet treats. From air fryer brownies to s'mores made in the air fryer, I like them all.

These baked air fryer apples are filled with sweet brown sugar, crunchy walnuts and chewy oats and seasoned with nutmeg and cinnamon. They're also simple to prep and make.

Be sure to try my Crispy Air Fryer Apple Chips and Applesauce Muffins too!

Ingredients for Baked Air Fryer Apples

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

  • Apples - I use Honey crisp apples for this recipe but other kinds will work as well, such as Granny Smiths or Fuji.
  • Butter - I use unsalted butter in this recipe
  • Oats and Walnuts - for making the delicious filling. I use Old-fashioned oats and chopped walnuts in this recipe. Feel free to substitute the walnuts with your favorite nut.
  • Spices - Ground cinnamon and ground nutmeg and a pinch of salt.
  • For serving - Vanilla ice cream or whipped cream.

How to make baked air fryer apples

Gather your ingredients.

ingredients for air fryer baked apples all laid out with labels

Cut apples in half from stem to bottom and use a paring knife, spoon, or melon scoop to remove the core, stem, and part of the inside to create a hollow opening. Set aside.

apples that have been cut in half and cored on baking sheet

Combine butter, old-fashioned oats, brown sugar, walnuts, cinnamon, nutmeg, and salt in a bowl and stir to combine.

Add mixture evenly into each apple half.

filling for the baked apples in blue bowl after being mixed
filling placed inside cored apples

Place apples in the air fryer basket. Air fry at 350 degrees Fahrenheit for 20-25 minutes, until the apples are softened and the oats mixture is toasty.

filled apples on air fryer basket
cooked air fryer apples in basket

Serve apples warm and top with vanilla ice cream or whipped cream. Enjoy 🙂

air fryer apples from above with ice cream on top

What are the best apples to use?

Sweet but tart apples are best for this recipe, and ones that have firmer flesh. I used Honeycrisp, but Granny Smith or Fuji will also work too. Use apples that are firm to the touch with no marks or bruises on the skin.

Can you make them ahead of time?

These baked air fryer apples are best enjoyed as soon as they are cooked, but leftovers will keep well, covered in the fridge for a couple of days and they can be reheated in the air fryer for 3 to 4 minutes at 370 degrees Fahrenheit (188°C).

It's best not to prep the apples too far ahead of time, as once you cut them open, they will start to brown. You can mix the filling ahead of time and keep it covered in the fridge till you are ready to use it.

Can you make them without an air fryer?

If you don't have an air fryer, you can still make this delicious dessert in the oven. Make the recipe as below, then place the apples into the oven at 375 degrees Fahrenheit (1901°C). It will take slightly longer to get them tender, around 40 minutes, but they will still come out delicious!

An apple served in a white bowl and topped with ice cream.

Recipe Notes and Tips

  • Make sure to cut the apples in half from stem to bottom so they fit in the air fryer and are far enough away from the heating element. Apples too close to the heating apple may become too crisp on the top.
  • Don't cut and hollow out the apples too far ahead of time or they will start to brown.
  • Use a fork to check that the apples are tender before serving.
  • If you're a fan of homemade spices, sub the cinnamon and nutmeg with ½ teaspoon of my apple pie spice mix.
Close up of the baked apples in the air fryer basket.

More Dessert Recipes

I hope you love this recipe as much as we do. If you're looking for more dessert recipes, check these out:

If you have tried this Baked Air Fryer Apples recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

air fryer baked apples on white plate with spoon on side
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4.41 from 5 votes

Baked Air Fryer Apples

These delicious baked air fryer apples are the most perfect dessert to enjoy this fall. Filled with walnuts, oats and seasonal spices, this simple sweet treat is best served with a scoop of vanilla ice cream.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: air fried apples, fall apple dessert, how to air fry apples
Servings: 4 servings
Calories: 216kcal
Author: Tanya

Ingredients

  • 2 Honeycrisp apples
  • 4 Tablespoons unsalted butter softened
  • 2 Tablespoons old fashioned oats
  • 2 Tablespoons packed light brown sugar
  • 2 Tablespoons chopped walnuts
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon nutmeg
  • Pinch of salt
  • Vanilla ice cream or whipped cream for serving

Instructions

  • Cut apples in half from stem to bottom and use a paring knife, spoon, or melon scoop to remove the core, stem, and part of the inside to create a hollow opening. Set aside.
  • Combine butter, old fashioned oats, brown sugar, walnuts, cinnamon, nutmeg, and salt in a bowl and stir to combine.
  • Add mixture evenly into each apple half.
  • Air fry on 350 degrees Fahrenheit 20-25 minutes, until the apples are softened and the oats mixture is toasty.
  • Serve apples warm and top with vanilla ice cream or whipped cream. Enjoy 🙂

Video

Notes

  • I use Honey crisp apples for this recipe but other kinds will work as well, such as Granny Smiths or Fuji.
  • Make sure to cut the apples in half from stem to bottom so they fit in the air fryer and are far enough away from the heating element. Apples too close to the heating apple may become too crisp on the top.
  • Don't cut and hollow out the apples too far ahead of time or they will start to brown.
  • Use a fork to check that the apples are tender before serving.

Nutrition

Calories: 216kcal | Carbohydrates: 21g | Protein: 2g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 103mg | Potassium: 143mg | Fiber: 3g | Sugar: 15g | Vitamin A: 401IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg

This post was originally published September 9, 2021. It has been updated with new photos and information.

Grits Casserole Recipe

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Grits casserole is a warm, comforting Southern dish made with creamy, cheesy grits and savory sausage baked to perfection. Easy to make and packed with flavor, it will become a new family favorite.

grits casserole in casserole dish

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Creamy grits are a breakfast must-have in my house. Making this classic dish into a breakfast casserole is easy and turns basic cheese grits into a tasty meal. I love that I can easily serve this for breakfast and even bring it as a side dish for family gatherings. You can make it however you want by adding your favorite cheese, bacon, or vegetables to make it your own.

This dish is perfect for the Holidays, especially when you have a lot of company over. It's a one-pan meal that everyone will want a bowl of.

If you like this recipe, you'll love this shrimp and grits one too.

Ingredients Needed

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

  • Grits: For this recipe, I recommend using stone-ground, old-fashioned grits, or 5-minute grits. I do not suggest using instant grits.
  • Liquids: Water, Milk, and Eggs
  • Unsalted Butter: Contributes to the rich flavor and smooth texture.
  • Salt: Enhances the overall flavor.
  • Meat: I use breakfast sausage. You can use other breakfast meats like bacon, or chorizo.
  • Other Ingredients: Sharp Cheddar Cheese, Jalapenos, Worcestershire Sauce, and Green Onions
ingredients for grits casserole

TOOLS NEEDED

  • 9x13 inch baking dish or casserole dish
  • Large skillet
  • Large saucepan
  • Whisk
  • Stirring spoon
  • Measuring cups and spoons
  • Knife and cutting board

How to Make a Grits Casserole

First, preheat your oven to 350°F (175°C). Grease your 9x13-inch baking dish or casserole dish, then set aside.

Place breakfast sausage in a large skillet over medium-high heat and cook until it browns. Add Worcestershire sauce. Cook the chopped jalapenos and green onion whites with the sausage until the sausage is brown and the jalapenos are soft.

browned breakfast in a skillet with spatula sticking out

Drain any of the excess fat from the skillet and pour the sausage into the bottom of the 9x13 baking dish.

breakfast sausage in casserole dish

Meanwhile, bring 4 cups of water and 1 teaspoon of salt to a boil in a large saucepan. Gradually whisk in the grits. Reduce the heat to low and cook, stirring frequently, until the grits are thick and creamy, about 10-12 minutes.

Take the saucepan off the heat. Mix in butter and 1 ½ cups of cheddar cheese until melted and well combined. Slowly stir in the milk and beat the eggs until the mixture is smooth.

grits in saucepan

Next, pour the grits mixture into the greased baking dish over the sausage. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top.

grits casserole in casserole dish before baking
grits casserole with cheddar cheese on top before baking

Now, bake the casserole in the oven for 45-50 minutes, or until it sets and the top turns golden brown.

Allow the casserole to cool for several minutes prior to serving.

baked grits casserole with melted cheese and green onions on top

HOW TO STORE

Leftover grits casserole can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 4 weeks. Reheat in the oven at 350 degrees Fahrenheit until warmed through, adding a splash of milk if needed.

If you want to prepare this in advance, I suggest fully baking the casserole and storing it in the refrigerator overnight.

Variations

  • You can substitute a low-sodium chicken broth if you want a little more flavor to your grits.
  • Feel free to change up the cheese. I used cheddar cheese, but you could use parmesan, gouda, or even mozzarella.
  • For this cheese grits casserole, feel free to add more cheese if you want it extra cheesy.

FAQS

  • This recipe uses regular grits but you can substitute them for stone ground grits for a richer flavor. Quick grits are also fine to use if you're in a hurry. Just note that the grits won't be as thick. I do not recommend instant grits as they aren't as creamy.
  • You can add more cheese if you prefer a more cheesy grits casserole.

NOTES

  • Feel free to adjust the seasonings and ingredients to your taste. 
  • This casserole is perfect for breakfast, brunch, or even as a side dish for dinner.

I hope you like this grits casserole as much as we do! Looking for more grit recipes? Try these out:

How to make Creamy Grits

Creamy Instant Pot Grits with Cheddar and Jalapeño

Southern Style Shrimp and Grits

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!

grits casserole in casserole dish
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Grits Casserole Recipe

Grits casserole is a warm, comforting Southern dish made with creamy, cheesy grits and savory sausage baked to perfection. Easy to make and packed with flavor, it will become a new family favorite.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breakfast, entree
Cuisine: American
Keyword: grits casserole
Servings: 8
Calories: 455kcal
Author: Tanya

Ingredients

  • 1 pound breakfast sausage
  • 2 jalapenos chopped with seeds removed
  • 4 cups water
  • 1 cup grits
  • 1 teaspoon salt
  • ¼ cup butter ½ a stick
  • 2 cups shredded sharp cheddar cheese
  • ½ cup milk
  • 4 large eggs beaten
  • 1 Tablespoon Worcestershire sauce
  • 2 green onions white and green, separated

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or casserole dish. Set aside.
  • In a large skillet over medium-high heat, cook the breakfast sausage until it begins to brown. Add Worcestershire sauce, the chopped jalapenos, and whites of green onions and continue cooking until the sausage is fully browned and the jalapenos are softened. Drain any excess fat from the skillet. Pour sausage in bottom of 9x13 baking dish.
  • Meanwhile, bring 4 cups of water and 1 teaspoon of salt to a boil in a large saucepan. Gradually whisk in the grits. Reduce the heat to low and cook, stirring frequently, until the grits are thick and creamy, about 10-12 minutes.
  • Remove the saucepan from the heat and stir in the butter and 1 ½ cups of shredded cheddar cheese until melted and well combined. Slowly stir in the milk, and beaten eggs until the mixture is smooth.
  • Pour the grits mixture into the greased baking dish over the sausage. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top.
  • Bake in the preheated oven for 45-50 minutes, or until the casserole is set and the top is golden brown.
  • Let the casserole cool for a few minutes before serving.

Notes

  • Feel free to adjust the seasonings and ingredients to your taste. 
  • This casserole is perfect for breakfast, brunch, or even as a side dish for dinner.

Nutrition

Calories: 455kcal | Carbohydrates: 18g | Protein: 20g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 168mg | Sodium: 953mg | Potassium: 278mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 757IU | Vitamin C: 5mg | Calcium: 247mg | Iron: 1mg

Air Fryer Roasted Potatoes

by 27 Comments

These Air Fryer Roasted Potatoes are crispy on the outside and tender on the inside, just as potatoes should be. They're seasoned to perfection and make a delightful side dish for any meal.

roasted potatoes in white plate with for on side

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I love to make a big breakfast for my little family on Saturday mornings. This breakfast can range from biscuits and gravy (yum) to pancakes (double yum).

However, no weekend morning breakfast wouldn't be complete without some good old fashioned breakfast potatoes as a side. These potatoes are great for breakfast but work well as a side for lunch or dinner. Their versatility makes them a great option for any menu. They are easy to prepare, so you can enjoy them any day.

The air fryer method ensures they're cooked to crispy perfection without excessive oil. It's been one of my go to side dish for years.

If you're looking for another way to make potatoes on your Air Fryer, these Air Fryer Potato Wedges , Air Fryer French Fries , or my Air Fryer Baked Potatoes.

Ingredients Needed

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

  • Russet Potatoes - you can also use Yukon gold, red potatoes, or even sweet potatoes for a slightly sweeter twist.
  • Salt
  • Olive oil - or any high-heat cooking oil like avocado oil, canola oil, or grapeseed oil
  • Garlic powder
  • Parsley
ingredients for air fryer roasted potatoes

How to Make Air Fryer Roasted Potatoes

Clean and scrub potatoes under running water. Dice potatoes into ½-inch cubes. Place potatoes in a bowl and cover with ice-cold water. Allow to soak for 45 minutes.

potatoes in water

Remove the potatoes from the water and dry them with paper towels. Add potatoes to a dry bowl and add olive oil, salt, and garlic powder. Stir potatoes ensuring that all pieces are coated in all the ingredients. 

potatoes in bowl covered in seasoning

Place in air fryer basket. Cook at 400 degrees Fahrenheit for 20-23 minutes, shaking the basket halfway through. Potatoes are done when they are golden brown on the outside and soft on the inside. 

raw potatoes in air fryer tray
roasted air fryer potatoes on rack with spatula on the rack

Once the potatoes are golden and cooked through, top with parsley if desired. 

Expert Tips

  • Soaking potatoes in cold water removes the extra starch that potatoes have and results in a potato that is perfectly crisp on the outside and tender on the inside. It's a method used by many chefs when it comes to frying a potato in hot oil. It makes sense that the same process would apply to the air fryer. If you don't have time to soak the potatoes, rinse them well and then dry them before proceeding with the recipe.
  • Take time to properly season the potatoes, ensuring that they are covered in both the oil and the seasonings. This will improve the flavor of the finished potatoes.
  • Leftover potatoes make a great addition to salads or as an ingredient in a fritatta.

Flavor variations

The flavors in this recipe are easily adapted, so feel free to have fun with these breakfast potatoes. I like to keep my potatoes super simple and use dry seasonings.

  • Add dried herbs to flavor the potatoes: oregano; rosemary; and thyme would work a treat.
  • Spice things up with a pinch of ground spices like cayenne pepper, cumin or smoked paprika.
  • Red pepper flakes add a great burst of chili heat.
  • You can add onions and peppers along with the potatoes if you like.
  • Adjust the seasonings for taste preference.

How to store

To refrigerate: Store leftover potatoes in an airtight container, in the fridge, for up to 3 days. You can reheat it in a small bowl in the microwave in 30-second increments until they have warmed all the way through.

Make ahead: I recommend preparing the potatoes earlier and soaking them in ice-cold water for at least 45 minutes before you cook them. However, you could always prepare the potatoes the night before, then store them in the refrigerator, ready to cook the following morning.

roasted potatoes on plate with fork on side

FAQs

What are the best potatoes for frying?

I've used russet potatoes in this recipe, but Yukon Gold or red potatoes would be great alternatives.

Why do you soak potatoes before air frying?

Soaking the potatoes before you fry them, whether in an air fryer, or a regular fryer. Soaking removes the starch from the potato. This helps the potatoes become lovely and crispy on the outside, and soft in the middle once fried.

What happens if you don't soak potatoes?

If you don't remove the excess starch from the potatoes, you risk them sticking together in the air fryer and they won't crisp up the same.

If you have tried this Air Fried Breakfast Potatoes recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

roasted potatoes in white plate with for on side
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4.91 from 10 votes

Air Fryer Roasted Potatoes

These Air Fryer Roasted Potatoes are crispy on the outside and tender on the inside, just as potatoes should be. They're seasoned to perfection and make a delightful side dish for any meal.
Prep Time5 minutes
Cook Time20 minutes
Soaking Time45 minutes
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Keyword: air fryer potatoes, air fryer roasted potatoes
Servings: 2
Calories: 170kcal
Author: Tanya

Ingredients

  • 2 medium Russet Potatoes clean, scrubbed, and chopped into ½-inch cubes. 
  • ½ teaspoon salt or to taste
  • 1 Tablespoon olive oil
  • ¼ teaspoon garlic powder
  • 2 Tablespoons chopped parsley for garnish

Instructions

  • Place potatoes in bowl and cover with ice cold water. Allow to soak for 45 minutes.
  • Remove potatoes from water and dry with paper towels. Add potatoes in dry bowl and add olive oil, salt, garlic powder. Stir potatoes ensuring that all pieces are covered in oil. 
  • Place in air fryer basket. Cook at 400 degrees Farenheit 20-23 minutes, shaking the basket halfway through. Potatoes are done when they are golden brown on the outside and soft on the inside. 
  • Top with parsley if desired. 

Notes

You can do more or less potatoes in the Air Fryer. Cook time will remain the same, just ensure to shake halfway through. 
Be careful not to overcrowd the air fryer basket. A single layer of potatoes is ideal but some overlap is ok. Shake the basket to ensure even cooking. 

Nutrition

Calories: 170kcal

This post was originally published on June 19, 2018. It has been updated with new photos and information.

Pan Seared Chicken Breast (Juicy and Seasoned)

by 1 Comment

This Pan Seared Chicken Breast recipe is a simple yet flavorful way to cook chicken. With a crispy golden crust and juicy, tender interior, this dish will surely become a staple in your kitchen. 

pan seared chicken breast in skillet

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I love a good and simple cooking technique, and pan-searing chicken on the stovetop has to be one of the best. This juicy and flavorful chicken breast is great for a main dish with rice and sauteed spinach on the side. You can also incorporate the chicken into your favorite pasta dishes or salads. There are so many possibilities.

I keep it traditional with some old-school tips, like pounding the chicken breast before cooking. I also season the chicken (for flavor!) and sear it in a little bit of hot oil. This results in perfectly cooked chicken breasts every time.

Like my Pan-Seared steak recipe, this method is quick, easy, and perfect for any meal.

Why Pan-Searing?

Pan-searing is a great way to cook chicken on the stove, making it crispy on the outside and juicy on the inside, enhancing its natural flavors. It's an excellent choice for busy weeknights or whenever you want a healthy, delicious meal without too much fuss.

Ingredients Needed

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

  • Olive oil—or any other oil with a high-smoke point that is suitable for high-heat cooking, such as canola oil or vegetable oil.
  • Chicken breast—For this recipe, I use boneless, skinless chicken breasts that weigh about 6-8 ounces each. If they are larger than that, you'll want to split them in half.
  • Seasonings - salt, paprika, black pepper, and garlic powder. You can also use a preseasoned seasoning mix, like chicken seasoning or my all-purpose seasoning.
chicken breast, seasoning, and oil on ingredients with labels

Tools Needed

  • Large skillet, Cast Iron or Stainless Steel work best. You can also use a non-stick skillet if needed.
  • Paper Towels
  • Measuring Spoons
  • Plastic Wrap or Large Zip-Top Bag
  • Cutting Board
  • Meat Mallet or Rolling Pin
  • Tongs
  • Instant-Read Thermometer
  • Kitchen Timer or Cell phone timer app

How to Pan Sear Chicken Breast

Start by preparing the chicken by drying it with paper towels. Then, you'll want to pound the chicken by placing the chicken breasts between two sheets of plastic wrap or inside a large zip-top bag. Place this on a cutting board and then gently pound them to an even thickness, about ½ inch thick. This ensures even cooking and helps prevent the chicken from drying out.

chicken breast being dried with paper towel
chicken breast being flattened with mallet

Season both sides generously with salt, paprika, black pepper, and garlic powder. Let the chicken sit at room temperature for about 10 minutes to allow the flavors to meld.

seasoned chicken on cutting board

Heat a large skillet over medium-high heat. Add the olive oil and let it heat until it shimmers.

Place the chicken breasts in the pan and cook undisturbed for 4-5 minutes. This helps form a beautiful, golden-brown crust.

Flip the chicken and cook for 4-5 minutes more or until the internal temperature reaches 165°F (74°C) using an instant-read thermometer. Cooking time may vary slightly depending on the thickness of your chicken breasts.

raw chicken breast in skillet
cooked chicken breast in skillet

Transfer the chicken breasts to a plate and let them rest for 5 minutes. This allows the juices to be redistributed, ensuring each bite is juicy and tender.

Serve and enjoy. Feel free to squeeze fresh lemon juice over the chicken or garnish with chopped fresh herbs. Serve alongside your favorite sides, such as roasted vegetables or a crisp salad.

pan seared chicken breast in skillet after being sliced

How to store

To store pan-seared chicken breast, allow it to cool, then refrigerate in an airtight container for up to 3-4 days. For longer storage, wrap each piece tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.

To warm up leftovers, gently heat on the stove or in the oven until the inside reaches 165°F (74°C) before eating.

What is the best pan for searing chicken?

Cast Iron Skillet or Stainless Steel Pan—these are your best bets for getting a good sear on chicken. You could use a non-stick pan, although the sear may not be as golden. However, it will get the job done. Just make sure your particular non-stick pan is suitable for high-heat cooking.

Tanya's Top Tips:

  • For the best flavor and texture, opt for organic or free-range chicken breasts. Choose chicken breasts between 6 and 8 ounces. If your chicken is larger than that, slice it in half.
  • Start with medium-high heat for a crispy crust. If your crust darkens too much, lower the heat to medium.
  • Always allow the chicken to rest after cooking. This step is crucial for juicy results.
  • Use a quick read thermometer - this is your best bet on making sure you don't overcook your chicken. I always pull the chicken when it's between 162-165 degrees Fahrenheit (74-74 degrees Celsius).
  • Add a bit of butter towards the end of cooking to coat your chicken breast for an additional flavor.
pan seared chicken breast filet in skillet garnished with parsley

Pairing Suggestions:

This pan-seared chicken pairs beautifully with a variety of side dishes. Consider serving it with:

  • Garlic Mashed Potatoes: Creamy and rich, they complement the savory chicken perfectly.
  • Asparagus: Light and fresh, asparagus adds a nice contrast to the dish.
  • Quinoa Salad: A healthy and colorful side that balances the meal.

FAQs

How do I prevent my chicken breast from drying out?

To prevent chicken breasts from drying out, make sure to pound them to an even thickness before cooking and use a meat thermometer to ensure they are cooked to exactly 165°F (74°C). Letting the chicken rest after cooking allows the juices to redistribute, keeping the meat moist and tender.

I hope you love this recipe as much as we do. If you have tried this recipe 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. Thank you for your support!

pan seared chicken breast in skillet
Print Recipe
5 from 1 vote

Pan-seared Chicken Breast

This Pan Seared Chicken Breast recipe is a simple yet flavorful way to cook chicken. With a crispy golden crust and juicy, tender interior, this dish will surely become a staple in your kitchen.
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Main Course
Cuisine: American
Keyword: pan seared chicken breast
Servings: 2 people
Calories: 450kcal
Author: Tanya

Ingredients

  • 2 boneless and skinless chicken breast about 6-8 ounces each
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • 3 Tablespoons olive oil

Instructions

  • Pat the chicken dry with paper towels. Then, place the chicken breasts between two sheets of plastic wrap or inside a large zip-top bag. Place it on a cutting board and gently pound them to an even thickness, about ½ inch thick.
  • Season both sides generously with salt, paprika, black pepper, and garlic powder. Let the chicken sit at room temperature for about 10 minutes to allow the flavors to meld.
  • Heat a large skillet over medium-high heat. Add the olive oil and let it heat until it shimmers.
  • Place the chicken breasts in the pan and cook undisturbed for 4-5 minutes.Then, flip the chicken and continue cooking for 4-5 minutes or until the internal temperature reaches 165°F (74°C) using an instant-read thermometer. Cooking time may vary slightly depending on the thickness of your chicken breasts.
  • Transfer the chicken breasts to a plate and let them rest for 5 minutes.

Notes

  • Feel free to squeeze fresh lemon juice over the chicken or garnish with chopped fresh herbs.
  • Serve alongside your favorite sides, such as roasted vegetables or a crisp salad.

Nutrition

Calories: 450kcal | Carbohydrates: 1g | Protein: 48g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1427mg | Potassium: 875mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 563IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg

Homemade Pecan Pie Recipe (Easy and Delicious)

by Leave a Comment

This Pecan Pie recipe is a delicious classic pie made with a custard base and topped with toasted pecans. Its rich, nutty flavor and buttery crust make it a favorite for holidays and special occasions.

pecan pie from side angle

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

The many pies I enjoy during the holidays get me excited. From my sweet potato pie to chess pie, a good slice of pie makes me feel warm and content. Pecan pie may seem intimidating, but it's easy to make and involves very little prep. It'll be ready for the oven in less than 15 minutes.

This recipe came about after I tried many pecan pie recipes and finally created my own that my whole family loves. I use chopped pecans, for that crispy yummy topping, and use maple syrup in the smooth pudding like base.

This Pecan pie does not use dark corn syrup like most recipes do. There is nothing wrong with corn syrup; I added maple syrup and prefer the flavor that this gives the pie. 

Ingredients Needed

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

  • Pie crust (store-bought or homemade pie crust)
  • Chopped Pecans - You could also use pecan halves.
  • Butter – adds richness and flavor to the pie. I use unsalted butter.
  • Sweetners - Dark brown sugar and maple syrup – this adds depth of flavor to this pie. You can use light brown sugar if you prefer.
  • Large Eggs, Vanilla Extract, All -Purpose Flour, Salt - give structure and flavor to the pie.
ingredients for pecan pie laid out with labels

Tools Needed:

  • 9-inch pie pan
  • Measuring cups and spoons
  • Mixing bowls (medium and large)
  • Whisk
  • Sifter
  • Spatula
  • Baking sheet
  • Aluminum foil (optional)

How to make a Pecan Pie

Preheat your oven to 325°F (165°C).

Roll out the pie crust and gently press it into a 9-inch pie pan. Trim any excess dough and crimp the edges. Place the pie pan on a baking sheet.

Evenly distribute the chopped pecans across the bottom of the prepared pie crust.

pecans in pie plate with the dough

In a large bowl, whisk the eggs until they are light and fluffy. Add the brown sugar, maple syrup, melted butter, vanilla extract, and salt to the whisked eggs.  Stir until well combined.

eggs whisked in bowl
pecan pie filling ingredients in bowl

Sift the flour into the wet ingredients and stir until just incorporated.

Pour the pecan pie filling mixture over the pecans in the pie crust. The pecans will rise to the top during baking.

flour sifting into pecan pie
pecan pie filling being poured into crust

Bake in the preheated oven for 40-45 minutes, or until the filling is set and a toothpick inserted into the center comes out clean or with a few moist crumbs. The internal temperature of the pie should reach 200°F (93°C).

Remove the pie from the oven and let it cool completely on a wire rack, preferably overnight. This will allow the filling to be set.

baked pecan pie

Once cooled, slice the pecan pie and enjoy! It's great to be served alone or with whipped cream or ice cream.

Storing and Freezing Pecan Pie

  • Pecan pie can be stored at room temperature for up to 2 days.
  • It can be frozen for up to 3 months, wrapped tightly in plastic wrap or aluminum foil.
  • To freeze, bake the pie as directed, then let it cool completely before wrapping and freezing.
  • To thaw, let the pie sit at room temperature for several hours or thaw it in the refrigerator overnight.

Variations and Substitutions

  • Replace the vanilla extract with 1 Tablespoon of bourbon.
  • You can use pecan halves instead of chopped for a different texture.
slice of pecan pie on blue plate

Tanya's Test Kitchen Tips

When testing this recipe, one thing I noted was the bake time, it can vary. Check the pie at 40 minutes. When baking, to determine doneness, jiggle the pie and see how much it jiggles. A slight wobble in the center is good, as it will continue to set as it cools, but too much jiggle means it needs more time in the oven.

Additionally, you must allow the pie to cool completely to ensure the filling is set. I prefer to bake this pie the night before I plan on serving it.

I hope you love this pecan pie recipe as much as we do. Looking for more pie recipes? Try these out:

If you’ve tried this recipe or any other on my blog, please rate it and leave a comment below! I love hearing from you and seeing how your dishes turn out. Happy baking!

pecan pie from side angle
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Pecan Pie Recipe

This Pecan Pie recipe is a delicious classic pie made with a custard base and topped with toasted pecans. Its rich, nutty flavor and buttery crust make it a favorite for holidays and special occasions.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: pecan pie martini, pecan pie recipe
Servings: 12 people
Calories: 919kcal
Author: Tanya

Ingredients

  • 9 inch pie crust homemade or store bought
  • 1 cup chopped pecans
  • 3 large eggs
  • 1 cup packed dark brown sugar
  • ½ cup maple syrup I used golden maple syup
  • ⅓ cup unsalted butter melted and slightly cooled
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 1 Tablespoon all-purpose flour

Instructions

  • Preheat your oven to 325°F (165°C).
  • Roll out the pie crust and gently press it into a 9-inch pie pan. Trim any excess dough and crimp the edges. Place the pie pan on a baking sheet.
  • Evenly distribute the chopped pecans across the bottom of the prepared pie crust.
  • In a large bowl, whisk the eggs until they are light and fluffy.
  • Add the brown sugar, maple syrup, melted butter, vanilla extract, and salt to the whisked eggs. Stir until well combined.
  • Sift the flour into the wet ingredients and stir until just incorporated.
  • Pour the filling mixture over the pecans in the pie crust. The pecans will rise to the top during baking. Bake in the preheated oven for 40-45 minutes, or until the filling is set and a toothpick inserted into the center comes out clean or with a few moist crumbs. The internal temperature of the pie should reach 200°F (93°C).
  • Remove the pie from the oven and let it cool completely on a wire rack, preferably overnight. This will allow the filling to set properly.
  • Once cooled, slice the pecan pie and enjoy.

Notes

  • The filling will puff up and then deflate, and should still be slightly jiggly in the center when done.
  • The internal temperature of the pie should reach 200°F (93°C).
  • Chill before serving: Refrigerate the pie thoroughly for easier slicing.

Nutrition

Calories: 919kcal | Carbohydrates: 102g | Protein: 12g | Fat: 52g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 733mg | Potassium: 256mg | Fiber: 5g | Sugar: 26g | Vitamin A: 224IU | Vitamin C: 0.1mg | Calcium: 73mg | Iron: 5mg

Oven Baked Beef Ribs (Tender & Juicy)

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My Oven Baked Beef Ribs recipe is a family favorite recipe. I show you how to cook beef ribs in the oven in just a few simple steps with only 3 ingredients, beef ribs, bbq seasoning and bbq sauce. The result is sweet and sticky BBQ Beef Ribs with tender and delicious meat.

white serving platter filled with oven baked beef ribs

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Oven-baked beef ribs are so easy to cook, as the hands-on prep time is minimal. With this recipe, the oven really does all the hard work for you.

Low and slow is the perfect way to cook beef ribs in the oven. Once you've removed the membrane, season the beef ribs with BBQ seasoning, then cook them in the oven for 3 hours. After a quick glaze with your favorite BBQ sauce, they're placed back under the broiler for 5 minutes to caramelize and become crispy around the edges.

If you love ribs try these delicious recipes, my Braised Beef Short Ribs, or my BBQ Air Fryer Pork Ribs.

Ingredients

Here's what you will need to make bbq beef ribs:

Oven baked beef ribs recipe ingredients
  • Beef ribs - I use 6 pounds of beef ribs to serve 8.
  • BBQ Seasoning - use any brand of bbq seasoning, or try making your own Homemade BBQ seasoning.
  • BBQ Sauce - use any variety of bbq sauce or my Homemade bbq sauce.

How to cook beef ribs in the oven

Preheat the oven to 275 degrees Fahrenheit (135°C).

Remove the membrane from the back of the ribs. Season both sides of the ribs with bbq seasoning.

rack of beef ribs with the membrane being removed

Place the ribs in a large baking dish or roasting pan and cover the pan with foil.

roasting pan with rack of beef ribs coated in bbq seasoning

Bake for 2 hours and 45 minutes to 3 hours, or until the meat is tender.

roasting pan with cooked beef ribs coated in bbq seasoning

Remove the ribs from the oven, remove the foil, and brush the ribs with your favorite bbq sauce.

foil lined roasting pan with baked beef ribs coated in bbq sauce

Increase the heat to broil.

Return the ribs to the oven and broil for 4-5 minutes, until the sauce has caramelized and the edges are crispy.

foil line roasting pan filled with oven baked beef ribs

Remove from the oven.

Let the ribs cool a little before slicing and serving.

Expert Tips

These tips will help you make the best oven-baked beef ribs you've ever tried. 

  • For the best flavor, take time to properly season the ribs, rubbing the bbq seasoning over the entire set of ribs, front and back.
  • This recipe is easily doubled up to serve a larger group of diners, as the cooking time for the ribs will remain the same for more or fewer ribs. 
  • The ribs should reach a temperature of 190 degrees Fahrenheit to 200 degrees Fahrenheit after baking and before broiling. This will result in tender ribs.
  • For ease, I recommend using a quick-read thermometer to check the internal temperature of the ribs.
  • Allow the ribs to cool a little before serving, otherwise, you risk burning as the bbq sauce will be molten hot!
close up image of white serving platter of oven baked beef ribs

Flavor variations

  • I've used a bbq seasoning, but you can use any dry rub blend to season the beef ribs. I find rubs more flavorful than just salt and pepper when it comes to ribs.
  • Use any variety of bbq sauce; for example, for a really smoky flavor, use chipotle bbq sauce. Or try my jerk bbq sauce if you like that Caribbean flavor.
  • If you like a little chili heat, add some red pepper flakes or chili powder to bbq seasoning or some of your favorite hot sauce to the bbq sauce.
  • Try an Asian twist and swap the bbq sauce for hoisin or plum sauce.

What to serve with Beef Ribs in BBQ Sauce

These ribs make a delicious meal with a few easy vegetable side dishes served alongside. Try my Air Fryer Baked Sweet Potato with Hot Honey Butter, Sweet Potato Wedges, French Fries, and Cheddar and Sour Cream Corn on the Cob.

Should beef ribs fall off the bone?

The answer to this question depends on personal preference. Some people prefer their beef ribs to be fall-off-the-bone tender, while others prefer to have a bit of chew. I prefer my beef ribs to be tender, and moist and pull away from the bone easily.

If you prefer fall-off-the-bone ribs, cook them longer in the oven while they are covered in foil.

How to store

To refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, place the ribs into a hot oven to warm through.

To freeze: Once cooked and cooled, place the bbq ribs into an airtight container and store them in the freezer for up to 3 months. Defrost in the refrigerator before reheating in a warm oven to piping hot.

plate of oven baked beef ribs

FAQs

Why remove the membrane from beef ribs?

Removing the membrane (silver skin) from beef ribs is recommended as it can make them more tender and easier to eat. It can also help smoke and seasoning penetrate the meat more evenly for a more flavorful final product.

How long does it take to cook ribs in the oven?

I like to cook ribs low and slow, so the meat is tender. Cook for 2 hour 45 minutes to 3 hours at 275 degrees Fahrenheit (135C).

What is the difference between beef ribs and beef short ribs?

The back ribs that I have used in this recipe are cut from the upper back of the cow, and the meat is between the bones. Whereas beef short ribs are cut from the lower section of the rib cage, beneath the back ribs, and with this cut, the meat sits on top of the bones.

Should I cover the beef ribs with foil while baking them in the oven?

Yes, it's generally a good idea to cover beef ribs with foil while baking them in the oven. This will help to keep the meat moist and tender by trapping in steam and preventing it from drying out.

If you have tried this Oven Baked Beef Ribs recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

white serving platter filled with oven baked beef ribs
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4.88 from 8 votes

Oven Baked Beef Ribs

My Oven Baked Beef Ribs recipe is a family favorite recipe. I show you how to cook beef ribs in the oven in just a few simple steps with only 3 ingredients, beef ribs, bbq seasoning and bbq sauce. The result is sweet and sticky BBQ Beef Ribs with tender and delicious meat.
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Main Course
Cuisine: American
Keyword: bbq beef ribs, beef ribs, beef ribs in oven, how to cook beef ribs in the oven, oven baked beef ribs, oven baked ribs, slow cook beef ribs in oven
Servings: 8
Calories: 511kcal
Author: Tanya

Equipment

Ingredients

Instructions

  • Preheat the oven to 275 degrees Fahrenheit (135C).
  • Remove the membrane from the back of the ribs. Season both sides of the ribs with bbq seasoning.
  • Place the ribs in a large baking dish or roasting pan and cover the pan with foil. Bake for 2 hours and 45 minutes to 3 hours, or until the meat is tender.
  • Remove the ribs from the oven, remove the foil and brush the ribs with your favorite bbq sauce.
  • Increase the heat to broil.
  • Return the ribs to the oven and broil for 4-5 minutes, until the sauce has caramelized and the edges are crispy. Remove from the oven.
  • Let the ribs cool a little before serving.

Notes

  • The cook time for the ribs will remain the same for more or fewer ribs. 
  • The ribs should reach a temperature of 190F to 200F after baking, and before broiling. This will result in tender ribs.
  • Use a quick read thermometer to check the internal temperature of the ribs.

Nutrition

Calories: 511kcal | Carbohydrates: 19g | Protein: 48g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 147mg | Sodium: 531mg | Potassium: 1014mg | Fiber: 1g | Sugar: 12g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 8mg

This post was originally published on March 22, 2023.

Air Fryer Fried Green Tomatoes

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These Air Fryer Fried Green Tomatoes are the perfect Southern appetizer or side dish you can easily make at home. They have a flavorful coating outside and tangy inside, making these air-fried green tomatoes a perfect addition to any meal.

air fryer fried green tomatoes on white plate with green tomatoes in back

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Living in the South, I've eaten so many fried green tomatoes that I'm surprised it's taken me so long to write a blog post about them. Fried Green Tomatoes are a specialty, as they showcase the unique ability to transform simple green tomatoes into a mouthwatering treat.

Traditionally, people dredge green tomatoes in egg wash, flour, and cornmeal and then fry them in oil until the outside is crisp. If you've been following me, you know I'll use the air fryer rather than frying in oil if it gives similar results to frying.

Of course, if you don't have an air fryer, feel free to pan-fry these in some oil until they are golden brown on both sides.

If you love Southern tomato recipes, you'll love this classic Southern Tomato Sandwich.

Ingredients Needed

Ingredient Amounts and full recipe instructions are in Printable Recipe Card at the bottom of the post.

  • Green tomatoes - The main ingredient. Green tomatoes are unripe tomatoes that are firm and have a tangier taste than ripe red tomatoes.
  • Kosher Salt - Used to draw out moisture from the tomatoes and enhance overall flavor.
  • Cornmeal and all-purpose flour - This combination gives the tomatoes a crispy, crunchy coating.
  • Eggs and hot sauce - The eggs act as a binder while the hot sauce provides flavor. Use a mild hot sauce for the best results.
  • Paprika, garlic powder, and seasoned salt - To season the dish.
  • Cooking spray - To lightly spray the tomatoes so they become crispy and golden brown
fried green tomatoes with ingredients written on that say all-purpose flour, cornmeal, hot sauce, paprika, garlic powder, seasoned salt, green tomatoes, salt, cooking spray

Tools Needed

  • Air fryer
  • Sharp knife
  • Cutting board
  • 3 shallow bowls
  • Whisk
  • Paper towels
  • Cooking spray

How to Make Air Fryer Fried Green Tomatoes

Prep your tomatoes by slicing your green tomatoes into ¼-inch thick slices. Sprinkle them lightly with salt and let them sit for 15-20 minutes. This helps draw out any excess moisture. Pat the slices dry with a paper towel before moving on to the next step.

Set up your dredging station. You'll need two shallow bowls. In one bowl, whisk together the eggs and hot sauce. Combine the flour, cornmeal, paprika, garlic powder, and seasoned salt in another bowl.

sliced tomatoes with cutting board with salt on them
sliced green tomatoes om board, in hot sauce and egg mixture, and cornmeal and flour mixture

Dip each tomato slice into the egg mixture first, then into the flour mixture, making sure each slice is well-coated on both sides.

Preheat the air fryer to 400°F (200°C). Once preheated, place the breaded tomato slices into the basket in a single layer, ensuring they don’t overlap. Air fry for 5 minutes. Open the basket, spray the tomatoes with cooking spray, flip them over, spray the other side with cooking spray, then close the basket and cook for another 5 minutes.

fried green tomatoes in air fryer basket
cooked fried green tomatoes in air fryer basket

Remove the tomatoes from the basket. Cook the remaining tomatoes in batches after dredging.

Serve as is or with your favorite dipping sauce.

Make ahead and Storage Options

These are best served hot and fresh when made. However, if you have any leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, pop them back into the air fryer at 360°F (182.22°C) for a few minutes until heated through and crispy.

What to serve these with?

I love to eat these for breakfast, on the side of scrambled eggs and bacon. You can also serve them as an appetizer or snack, on a BLT, or as the tomato in a tomato sandwich.

air fryer fried green tomato with one bite taken out

Tanya's Top Tips and Tricks

  • Slice the tomatoes into ¼-inch pieces. Any thicker than this and they may not cook evenly.
  • These taste amazing with remoulade sauce, ranch, or spicy mayo.
  • If you prefer a thicker, crunchy/crispy crust, use seasoned panko breadcrumbs rather than the cornmeal and flour mixture.
  • I use a hot sauce that isn't too spicy in this recipe. Stick to a mild hot sauce for the best flavor without overpowering the dish with too much heat.

Frequently Asked Questions

What Are Green Tomatoes?

Green tomatoes are unripe tomatoes that have not yet turned red. They are firm and have a tart, slightly tangy flavor, which makes them ideal for frying.

Can I Use Red Tomatoes Instead of Green?

I don't recommend it. Green tomatoes are firmer and hold up better during cooking. They provide that perfect tartness, which is key to this dish.

Do I Need to Peel the Tomatoes?

Nope! The skin helps keep the tomato intact and adds a bit of extra texture.

Can I Make These Gluten-Free?

Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend.

I hope you love these fried green tomatoes as much as we do. Looking for More Southern Appetizers? Try These Out:

If you’ve tried this recipe or any other on my blog, please rate it and leave a comment below! I love hearing from you and seeing how your dishes turn out. Happy cooking!

air fryer fried green tomatoes on white plate with green tomatoes in back
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5 from 1 vote

Air Fryer Fried Green Tomatoes

These Air Fryer Fried Green Tomatoes are the perfect Southern appetizer or side dish you can easily make at home. They have a flavorful coating outside and tangy inside, making these air-fried green tomatoes a perfect addition to any meal.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: air fried green tomatoes, air fryer fried green tomatoes
Servings: 4 people
Calories: 288kcal
Author: Tanya

Ingredients

  • 2 large green tomatoes
  • ½ teaspoon Kosher Salt
  • 1 cup very fine cornmeal
  • ¾ cup all-purpose flour
  • 2 large eggs beaten
  • 2 Tablespoon hot sauce
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoned salt
  • Cooking spray

Instructions

  • Slice tomatoes into ¼-inch thick slices, sprinkle with salt, and rest for 15-20 minutes. Pat dry.
  • Meanwhile, set up a dredging station with two bowls, eggs & hot sauce in one bowl, cornmeal, flour & seasonings in another.
  • Dip each tomato slice in egg mixture, then flour mixture, making sure each slice is coated on both sides.
  • Preheat the air fryer to 400°F (200°C). Arrange tomato slices in a single layer in the air fryer basket.
  • Air fry for 5 minutes. Open the basket and spray the slices; flip the slices and spray the other side with cooking spray.
  • Close the basket and air fry for another 5 minutes, or until golden brown and crispy. Continue to cook the remainder of the slices in batches,
  • Serve hot with your favorite dipping sauce.

Notes

Slice the tomatoes into ¼-inch pieces. If they are any thicker than this, they may not cook evenly.

Nutrition

Calories: 288kcal | Carbohydrates: 51g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 1086mg | Potassium: 339mg | Fiber: 5g | Sugar: 3g | Vitamin A: 770IU | Vitamin C: 19mg | Calcium: 29mg | Iron: 3mg

The Easiest Baked Chicken Leg Quarters Recipe

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These Oven Baked Chicken Leg Quarters are perfectly seasoned, tender, and deliciously crispy. It’s a must-try recipe that brings comfort and flavor straight from your oven.

baked chicken leg quarters on plate

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Sometimes, simplicity is best, and it doesn't get much easier than seasoning chicken and baking it in the oven. This simple yet delicious recipe is always on our meal plan, mainly because it's so easy to prepare and always turns out perfectly. Who doesn't love crispy baked chicken?

For this recipe, I use a premade seasonings for ease. It can be homemade or your favorite store-bought brand. It's all about personal preference and what works best for you and your family.

Depending on how I season my chicken, I tend to bake these in a 13x9 pan and use the drippings to make gravy. Talk about a delicious home-cooked meal. You could add some cut-up potatoes and carrots to get a full meal in one dish.

If you love easy oven-baked recipes, try my oven-baked fish.

Ingredients You'll Need

Ingredient Amounts and full recipe instructions are in Printable Recipe Card at the bottom of the post.

  • Chicken leg quarters - skin on, bone-in.
  • Olive oil - to help the seasoning stick to the chicken and help it brown in the oven.
  • All-purpose seasoning - or any seasoning blend you prefer. Even just salt and pepper will do. Some other favorites are chicken seasoning or lemon pepper.
ingredients for baked chicken leg quarters, chicken legs, olive oil, and all-purpose seasoning

Tools You'll Need

  • large baking dish or baking sheet lined with foil
  • Paper towels
  • Meat thermometer
  • Tongs

How to Make Oven Baked Chicken Quarters

Preheat your oven to 400°F (200°C). A hot oven is crucial for getting that crispy skin we all love.

Place the seasoned chicken quarters in the baking dish or on a sheet pan. Make sure they’re not touching too much—this helps them cook evenly.

Pat the chicken quarters dry with paper towels. Rub the olive oil all over the chicken quarters, making sure to coat both sides. Then sprinkle the all-purpose seasoning evenly over the chicken. Use your hands to season under the skin for an extra flavor boost.

putting olive oil over the chicken while it's in the baking pan
seasoning chicken under the skin

Let the chicken marinate for 15 minutes while the oven is preheating.

Bake in the preheated oven for 45-50 minutes, or until the internal temperature reaches 170°F (77°C) and the skin is crispy and golden brown. Use a quick-read meat thermometer to be sure.

raw seasoned chicken in pan before baking
baked chicken in dish

Remove the chicken from the oven and let it rest for 5-10 minutes. This allows the juices to redistribute, making for an even juicier bite.

Serve and enjoy! 🙂

baked chicken leg quarters in baking pan

How to Store Leftovers

  • Refrigerate: Place the chicken in an airtight container and store it in the fridge for up to 3 days.
  • Freeze: You can also freeze the chicken for up to 3 months. Just make sure to wrap it tightly in plastic wrap and then place it in a freezer-safe bag.

Reheat in the oven at 350°F (175°C) until warmed through to enjoy them just like the first day.

What should I serve this with?

So many things, here are a few of our favorites:

Why use chicken leg quarters?

Chicken quarters are the thigh, leg, and part of the backbone of a chicken, offering flavorful dark meat that stays moist during cooking. They are also cost-effective, making them a great choice for budget-friendly and delicious meals. Plus, they are incredibly hard to overcook.

Tanya's Top Tips

  • If you’re short on time, you can increase the oven temperature to 425°F (220°C) and reduce the cooking time by about 10 minutes.
  • If you've got time or plan ahead, season the chicken and allow it to marinate the fridge overnight.
  • Always allow the chicken to rest before serving—it makes all the difference!
  • Use an instant read thermometer to check the temperature.

Related Questions You Might Have

How Do You Get Extra Crispy Skin?

For extra crispy skin, broil the chicken for the last 3-5 minutes of cooking. Keep a close eye on it to prevent burning. You’ll get that delightful crunch that everyone loves.

Can You Use Other Cuts of Chicken?

Absolutely! This recipe works great with chicken breasts, thighs, and even wings. Just adjust the cooking time accordingly.

How Do I Know When the Chicken is Done?

The best way to ensure your chicken is cooked through is to use a meat thermometer. The internal temperature should reach 170°F (77°C). If you don’t have a thermometer, cut into the thickest part of the thigh—if the juices run clear, you're good to go.

chicken leg quarters on plate with parsley around it

I hope you love this chicken leg quarters recipe as much as we do. Looking for more delicous baked chicken recipes? Try these out:

If you’ve tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback keeps me going and helps me improve my recipes for you.

baked chicken leg quarters on plate
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No ratings yet

Oven Baked Chicken Leg Quarters

These Oven Baked Chicken Leg Quarters are perfectly seasoned, tender, and deliciously crispy. It’s a must-try recipe that brings comfort and flavor straight from your oven.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: baked chicken leg quarters
Servings: 4 people
Calories: 398kcal
Author: Tanya

Ingredients

  • 4 chicken quarters thighs and drumsticks, about 2 pounds
  • 2 Tablespoons olive oil
  • 2 Tablespoons all-purpose seasoning

Instructions

  • Preheat your oven to 400°F (200°C). Pat the chicken quarters dry with paper towels. Place the seasoned chicken quarters in a baking dish or on a sheet pan, ensuring they are not touching too much.
  • Rub olive oil all over the chicken quarters, coating both sides.
  • Sprinkle all-purpose seasoning evenly over the chicken. Season under the skin for extra flavor.
  • Let the chicken sit for 15 minutes while the oven preheats.
  • Bake in the preheated oven for 45-50 minutes, until the internal temperature reaches 170°F (77°C) and the skin is crispy and golden brown.
  • Remove the chicken from the oven and let it rest for 5-10 minutes.
  • Serve and enjoy!

Notes

  • For extra crispy skin, broil the chicken for the last 3-5 minutes of cooking, keeping a close eye on it to prevent burning.
  • Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Nutrition

Calories: 398kcal | Carbohydrates: 5g | Protein: 24g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 113mg | Potassium: 389mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 238IU | Vitamin C: 0.2mg | Calcium: 130mg | Iron: 4mg

Creamy Stovetop Mac and Cheese

by 2 Comments

This easy one-pot recipe for creamy stovetop mac and cheese is a game-changer! With minimal effort, you’ll have a comforting bowl full of cheesy goodness ready in no time.

stovetop mac and cheese in a pot with spoon sticking out

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I've always been a mac and cheese fanatic, experimenting with everything from baked mac and cheese made with Velveeta to BBQ macaroni and cheese. Over the years, I've perfected many recipes, but I am always looking for new twists on this classic dish.

This stovetop version stands out because it’s incredibly simple—no need to make a roux or drain the noodles. Just add ingredients to the pot and watch as the magic happens.

During my research, I stumbled upon a recipe from Serious Eats that uses evaporated milk for the cheese sauce and boils the noodles in very little water until it's all absorbed. It worked perfectly, but I couldn't resist adding my spin by increasing the cheese (because you can never have too much cheese), using two kinds of cheese, and incorporating mustard powder for an extra kick.

If you love easy mac and cheese recipes, don't miss my air fryer mac and cheese or my slow cooker mac and cheese.

Ingredients for Creamy Stovetop Mac and Cheese (Ingredient Amounts in Recipe Card Below)

  • Elbow macaroni - or any pasta of your choice.
  • Water and salt - to cook the pasta.
  • Evaporated milk - allows the sauce to be smooth and creamy without making a roux,
  • Sharp cheddar and Gruyère cheese - I use two varieties of cheese, sharp cheddar and Gruyère. Freshly grated works best here.
  • Mustard powder - for flavor and to help create a smooth sauce.
ingredient for mac and cheese with labels

Tools Needed

  • 4-quart pot or skillet
  • Grater/shredder
  • Measuring cups and spoons
  • Wooden spoon or spatula

How to Make Stovetop Mac and Cheese

Step 1: Gather Your Ingredients

Make sure you have all your ingredients ready. Especially shred the cheese beforehand to avoid using pre-shredded cheese, which often contains additives that hinder melting.

Step 2: Cook the Pasta

Place the elbow macaroni in a 4-quart pot or skillet. Add just enough water to cover the pasta (about 2 cups, depending on the pot and pasta size) and a pinch of salt. Ensure the pasta is fully submerged.

Bring the water to a boil over medium-high heat, stirring occasionally, until the water is mostly absorbed and the pasta is almost al dente, about 6 minutes.

elbow macaroni in pot covered by water
elbow mac cooked with spoon stirring

Step 3: Prepare the Cheese Sauce in the pot with the Pasta

Once the pasta is cooked and the water is mostly absorbed, pour the can of evaporated milk into the pot with the pasta. Add the mustard powder. Stir well to combine and bring to a boil.

Once boiling, remove the pot from the heat and gradually add the shredded cheese, stirring constantly to melt and incorporate the cheese smoothly into the milk.

evaporated milk and noodles in pot
cheese on top of macaroni with spoon sticking out

Step 4: Serve

Serve the mac and cheese hot. Enjoy 🙂

macaroni in pot after cheese has been stirred in

Make Ahead and Storage

This stovetop mac and cheese can be prepared and stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of milk to maintain creaminess. I do not recommend freezing this as the texture of the cheese sauce can become grainy and separated upon thawing and reheating.

Variations

  • Cheese Varieties: Experiment with cheeses like Monterey Jack, Parmesan, or Gouda for unique flavors.
  • Protein Additions: Add cooked chicken, bacon, or hot dogs for a heartier meal.
  • Vegetable Add-ins: Stir in broccoli, peas, or sautéed spinach for added nutrition.
  • Seasoning Twists: Enhance flavor with garlic powder, black pepper, or a dash of hot sauce.

Tanya's Top Tips

  • Cheese Addition: Always add the cheese after removing the mac and cheese from the heat to avoid a grainy sauce. The hot noodles and milk will melt the sauce.
  • Sauce Thickening: When you initially make this, the sauce will be thin. Trust the process, as the cheese sauce will thicken up.
spoon lifting mac and cheese

Common Questions

How does this compare to boxed mac and cheese?

This stovetop mac and cheese has a richer, creamier sauce than most boxed versions, making it a more luxurious experience.

Can I use pre-shredded cheese?

While convenient, pre-shredded cheese often contains anti-caking agents that can affect the texture of the sauce. Freshly grated cheese is recommended for the best results.

I hope you like this creamy stovetop mac and cheese recipe as much as we do. If you're looking for meals to serve this with, check these out:

I hope you love this recipe as much as we do. If you have tried this recipe 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. Thank you for your support!

stovetop mac and cheese in a pot with spoon sticking out
Print Recipe
5 from 1 vote

Stovetop Mac and Cheese

This easy one-pot recipe for creamy stovetop mac and cheese is a game-changer! With minimal effort, you’ll have a comforting bowl of cheesy goodness ready in no time.
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Side Dish
Cuisine: American
Keyword: stovetop mac and cheese, stovetop macaroni and cheese
Servings: 4 people
Calories: 675kcal
Author: Tanya

Ingredients

  • 8 ounces elbow macaroni or any pasta of your choice
  • Pinch of salt
  • 8 ounces sharp cheddar cheese shredded
  • 4 ounces Gruyere shredded
  • 12 ounce can of evaporated milk
  • ½ teaspoon mustard powder

Instructions

  • Place the elbow macaroni (or any pasta of your choice) in a 4-quart pot or medium skillet.
  • Add just enough water to cover the pasta (about 2 cups, depending on the size of your pot and pasta). Make sure the pasta is fully submerged.
  • Bring the water to a boil over medium-high heat. Let the pasta simmer, stirring occasionally, until the water is mostly absorbed and the pasta is cooked to almost al dente, about 6 minutes.
  • Pour the can of evaporated milk into the pot with the pasta. Add the mustard powder. Stir well to combine and bring to a boil.
  • Remove the pot from the heat and gradually add the shredded cheese, stirring constantly to melt and incorporate the cheese smoothly into the milk.
  • Serve the mac and cheese hot.

Notes

  • Feel free to experiment with different cheeses, such as Gruyère, Parmesan, or Gouda, for a unique flavor.
  • You can also add mix-ins like cooked bacon, caramelized onions, or sautéed spinach for added texture and flavor.

Nutrition

Calories: 675kcal | Carbohydrates: 52g | Protein: 35g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 113mg | Sodium: 667mg | Potassium: 453mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1040IU | Vitamin C: 2mg | Calcium: 922mg | Iron: 1mg

Pressure Cooker Collard Greens Recipe (Southern-Style)

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These Southern Style Pressure Cooker Collard Greens are flavorful, tender, and cooked in half the time than the stove top method. Now you can enjoy collard greens any day of the week!

collard greens in plate with bottom of instant pot in background

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.


If you live in the South, then you know all about the amazing way collard greens are cooked down here. For me, southern style collard greens are like a dream come true. In fact, it’s a must item I have to have on my Thanksgiving plate. I avoided making it at home for the longest time because of how long the process was of making the greens.

First, it took so much time to do the soaking and washing. Then, it took hours of cooking it on the stove to make sure they were tender. Then, there’s the smell...that good ol’ stinky collard greens smell. Yea, these were the reasons why I avoided cooking collards at home for the longest.

collard greens inside pressure cooker

But the Instant Pot Electric Pressure Cooker came to the rescue and now I can make collards in less than an hour! I’m sharing my one pot collard green recipe that can be made with little to no effort while you prepare the rest of your dinner. Lookout Thanksgiving, my collards are going to be the easiest thing you make.

If you like these collard greens, try my slow cooker collard greens or my collard green soup.

Ingredients Needed

  • For the potlikker/ broth - smoked turkey leg, onion, garlic, chicken broth, red pepper flakes, and apple cider vinegar
  • Fresh Collard greens - chopped. I like buying pre-chopped bags, or you can buy and cut the fresh collards into 1-inch pieces.

How to make Pressure Cooker Collard Greens

Add smoked turkey leg, onion, garlic cloves, red pepper flakes, chicken broth into Pressure Cooker.

first four ingredients in the instant pot

Then add collard greens on top, pushing down so that the greens are not sticking out the pressure cooker.

collard greens in instant pot

Place lid on pressure cooker, making sure the valve is set to “Sealing.” Pressure cook on high pressure for 35 minutes.

Once time is up, do a quick release by switching the valve to “Venting.”

instant pot cover
instant pot valve set to venting

Open lid and remove turkey leg from pressure cooker. Use forks to shred the meat off the bone, returning the meat to the pressure cooker.

smoked turkey shredded

Add Apple cider vinegar to the collards and stir.

finished pressure cooker collard greens in instant pot

Make ahead and storage options

These greens are great for making ahead of time. Store the greens and the broth in an airtight container in the refrigerator for 3-4 days. They can also be frozen for 3-6 months.

Why you should eat more Collard Greens

Collard greens are full of many essential vitamins and have great health benefits. They are also delicious when prepared right and are a great way to introduce kids to vegetables. My 10-year-old loves these southern-style collard greens, so I often make them.

Fresh or bagged Collards, which to use?

I’ve made this recipe with fresh collards and the collard greens you find in a bag in the store. Guess what the difference was? Nothing...except the price and convenience. The bag was about 2 dollars more than I spent on the fresh collards, but it was much more convenient.

bag of collard greens

What makes these pressure cooker Collard Greens so Flavorful?

That good ol' turkey leg. I like to add a fully cooked smoked turkey leg to the Instant Pot Pressure Cooker. You can find these in any grocery store. It brings so much flavor to the collards. I don't even add salt when I prepare this recipe. It's just not needed. 

How long to cook collard greens in the Pressure Cooker

I prepared this recipe in my 6qt Instant Pot electric pressure cooker. The pressure cook time for this recipe as written is 35 minutes. That is the perfect amount of time to allow the turkey leg meat to fall off the bone and to have the collards soften without turning to mush. If preparing this recipe without the turkey leg, adjust the pressure cook time to 25 minutes.

Cooking collard greens in your pressure cooker is so easy it should be done more often.

Looking for more Side Dishes? Try these out:

collard greens in plate with bottom of instant pot in background
Print Recipe
4.85 from 58 votes

Southern Style Pressure Cooker Collard Greens

These Southern Style Pressure Cooker Collard Greens are flavorful, tender, and cooked in half the time than the stove top method. Now you can enjoy collard greens any day of the week!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: pressure cooker collard greens
Servings: 6 people
Calories: 203kcal
Author: Tanya

Ingredients

  • 1 smoked turkey leg fully cooked
  • 1 cup onion chopped
  • 3 cloves garlic minced
  • 1 ½ cups chicken broth
  • 1 lb bag collard greens
  • ¼ teaspoon red pepper flakes
  • 1 Tablespoon Apple Cider Vinegar

Instructions

  • Add smoked turkey leg, onion, garlic cloves, red pepper flakes, chicken broth into Pressure Cooker. Then add collard greens on top, pushing down so that the greens are not sticking out the pressure cooker.
  • Place lid on pressure cooker, making sure the valve is set to “Sealing.”
  • Pressure cook on high pressure for 35 minutes.
  • Once time is up, do a quick release by switching the valve to “Venting.”
  • Open lid and remove turkey leg from pressure cooker. Use forks to shred the meat off the bone, returning the meat to the pressure cooker.
  • Add Apple cider vinegar to the collards and stir.
  • Enjoy 🙂

Video

 

Notes

  • To make this dish vegetarian, use vegetable broth and adjust the pressure cook time to 25 minutes.
  • This recipe was prepared in a 6qt Instant Pot. Please adjust accordingly for 3qt and 8qt models.

Nutrition

Calories: 203kcal | Carbohydrates: 7g | Protein: 25g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 80mg | Sodium: 314mg | Potassium: 561mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3819IU | Vitamin C: 33mg | Calcium: 207mg | Iron: 2mg

This post was originally published on August 7, 2018. It has been updated with new helpful information and tips.