Let’s dive into the art of making this beautifully layered soup — from perfectly caramelized onions to that irresistible blanket of melted Gruyère cheese.

I love a good bowl of soup during the colder months! Some people are soup people year round – but not me. I want a hot bowl of soup when it’s cold or snowing. Don’t get me wrong, you can have this classic French Onion soup any time! I’m just part of the small percent of people who prefer hot soups when the weather is cool.

What is classic French Onion soup?

French Onion Soup, or Soupe à l’oignon gratinée, has humble beginnings. Originally considered peasant food, it was made to stretch a few simple ingredients — onions, bread, and broth — into something hearty and filling. Over time, French chefs elevated it into a refined dish, transforming slow-cooked onions into a deep, flavorful base and adding toasted bread topped with gooey cheese. Today, it’s a beloved comfort food found in brasseries across Paris and beyond.

French Onion Soup Ingredients

To make an authentic French Onion Soup, start with quality ingredients — each one plays an important role in building layers of flavor. Here’s what you’ll need:

• yellow onions, thinly sliced
• butter
• olive oil
• garlic
• dry white wine
• beef stock
• bay leaves
• dried thyme
• Salt and pepper
• baguette
• Gruyère cheese

Each ingredient is classic — nothing fancy or fussy. The magic lies in the method.

How to make classic French Onion soup

? Step 1: Slice and Prepare the Onions

The heart of this soup is, of course, the onions. Begin by peeling and thinly slicing 2.5 pounds of yellow onions. Try to keep the slices even so they cook uniformly. Yellow onions are ideal for this dish because they caramelize beautifully, turning sweet and golden without becoming overly soft.

? Step 2: Caramelize the Onions

This step is where patience pays off. In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add your sliced onions and stir until they’re coated in the butter mixture.

Cook them for about 15 minutes, stirring often, until the onions begin to soften and turn translucent.

Next, reduce the heat to medium-low and continue cooking for 30–40 minutes, stirring occasionally. The onions will gradually transform from pale and soft to deeply golden brown and jammy. This is where the flavor builds — don’t rush it!

In the last few minutes, add your minced garlic and cook gently, making sure it doesn’t burn. The aroma at this stage is incredible — rich, sweet, and savory all at once.

? Step 3: Deglaze and Simmer

Once your onions are perfectly caramelized, it’s time to deglaze the pot. Turn the heat up to medium-high and pour in 1/2 cup of dry white wine. Use a wooden spoon to scrape up all those flavorful browned bits stuck to the bottom of the pot. Those bits are pure flavor gold.

Let the wine simmer and reduce by about half, which should take roughly 5 minutes. This deepens the flavor and balances the sweetness of the onions with a gentle acidity.

Now, add your 6 cups of beef stock, 2 bay leaves, and 1/2 teaspoon of dried thyme. Season lightly with salt and black pepper.

Bring everything to a gentle simmer, then reduce the heat to low and let it bubble away for about 30 minutes. This gives the soup time to meld into something truly special — rich, savory, and deeply comforting.

Before serving, remove the bay leaves.

? Step 4: Toast and Broil the Baguette

While the soup simmers, prepare the topping that makes French Onion Soup so iconic: the cheesy bread.

Preheat your broiler and place 8 slices of baguette on a baking sheet. Toast them lightly on both sides. Then, top each slice with grated Gruyère cheese — about 1 cup in total — and broil just until the cheese is bubbly and golden, around 2–3 minutes. Keep a close eye on them; broilers can go from perfect to burnt in seconds!

? Step 5: Serve and Enjoy

Once the soup is ready, ladle it into individual bowls. Carefully float a cheesy baguette slice (or two!) on top of each bowl. The heat from the soup will slightly melt the cheese, blending everything together in perfect harmony.

Serve immediately — and take a moment to appreciate that first spoonful. The sweetness of caramelized onions, the depth of the broth, and the creamy Gruyère create a flavor that’s both nostalgic and luxurious.

? Tips for Perfect French Onion Soup

1. Use patience when caramelizing. This is the most important step. Low and slow heat brings out the natural sugars in the onions, giving the soup its signature sweetness and color.
2. Choose the right wine. A dry white wine like Sauvignon Blanc or Pinot Grigio works best, adding just the right touch of acidity. Don’t buy a whole bottle just for this recipe though! Extra beef broth will work just fine!
3. Don’t skip the deglazing. Scraping up the browned bits adds incredible flavor depth.
4. Homemade broth makes a difference. While store-bought stock works fine, a rich homemade beef stock will elevate the soup to restaurant quality.
5. Gruyère is traditional — but flexible. If you can’t find it, try Swiss or Comté cheese for a similar nutty flavor.

?? Make-Ahead and Storage

French Onion Soup actually tastes even better the next day. The flavors deepen and mellow overnight, so it’s a fantastic make-ahead option. Simply reheat on the stove over low heat.

If you’re storing leftovers, keep the soup and bread separate. The soup will last up to 4 days in the refrigerator or can be frozen for up to 3 months. When ready to serve, reheat and top with freshly broiled cheese to restore that signature texture.

Other Soup Recipes to Try

Looking for other soup recipes that will warm you up? Check out these other classic soup recipes:

• Crock Pot Loaded Potato Soup
• Broccoli Cheese Soup
• Chicken Tortilla Soup
• Slow Cooker Stuffed Pepper Soup
• One Pot Lasagna Soup

Classic French Onion Soup

Yield: 4 cups of soup

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

You are going to fall in love with this classic French Onion soup recipe!

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Ingredients

• 2.5 lbs of yellow onions, thinly sliced
• 2 tablespoons of unsalted butter
• 1 tablespoon of olive oil
• 2 cloves of garlic, minced
• 1/2 cup of dry white wine
• 6 cups of beef stock
• 2 bay leaves
• 1/2 teaspoon of dried thyme
• Salt, to taste
• Ground black pepper, to taste
• 8 slices of baguette
• 1 cup of grated Gruyère cheese

Instructions

1. Peel and slice the onions. Make sure they are cut evenly.
2.  Caramelize the Onions: In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced onions and stir to coat them with the butter mixture. Cook for about 15 minutes, stirring frequently, until the onions start to soften and turn translucent.
3.  Reduce the heat to medium-low and continue cooking, stirring occasionally, for about 30-40 minutes, or until the onions are deeply caramelized to a rich golden brown color. Add the garlic in the last few minutes of cooking, being careful not to let it burn.
4. Deglaze and Simmer: Increase the heat to medium-high and pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine reduce by half, which will take around 5 minutes.
5. Add the beef stock, bay leaves, and thyme. Season with salt and pepper. Bring the mixture to a simmer, then reduce the heat to low and let it gently simmer for about 30 minutes. This will allow the flavors to meld together. Remove the bay leaves before serving.
6. Broil the Cheese: Preheat your broiler. Place the baguette slices on a baking sheet, top with grated cheese and broil them in the preheated oven until the cheese is bubbly and golden brown, about 2-3 minutes. Watch carefully to prevent burning.
7. Serve: Carefully remove the baguette from the oven and place them in the bowl of soup. Serve immediately. Enjoy your delicious homemade French Onion Soup!

Notes

Can use additional beef broth in place of wine.

Nutrition Information:

Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 1581Total Fat: 101gSaturated Fat: 45gUnsaturated Fat: 57gCholesterol: 407mgSodium: 799mgCarbohydrates: 38gFiber: 4gSugar: 14gProtein: 119g

For informational purposes only. Please use discretion.

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Man oh man.  Do I have recipe for you today!  And hello – it’s ALL COOKED in ONE POT!  Yessss.  For realsies.  It’s the perfect quick and easy dinner time recipe that everyone will love.  Bonus points – Instant Pot and Crock pot directions are included!

What Is One Pot Spaghetti and Meatballs?

One Pot Spaghetti and Meatballs is a dish that is made by cooking the pasta, meatballs, and sauce all in one pot. This easy recipe is perfect for a busy weeknight dinner. The best part about One Pot Spaghetti and Meatballs is that there is only one pot to clean up afterwards!

This dish can be made with any type of pasta, meatball, and sauce. Try it with your favorite ingredients and see what you come up with. One Pot Spaghetti and Meatballs is a delicious and easy way to get dinner on the table quickly!

One Pot Spaghetti and Meatball Ingredients 

For this recipe, you’ll need all your spaghetti and meatball ingredients plus a few spices and seasonings to make it irresistibly delicious! Here’s what you will need:

• Garlic– Fresh garlic cloves are best, but you could also use 1 tablespoon of minced garlic. 
• Onion– I like to dice up a sweet onion, but you can use any onion you like. 
• Butter-You will need butter to saute your onion and garlic. If you want a healthier option, you could use a bit of olive oil instead. 
• Chicken broth– Chicken broth is used along with the water to add flavor. 
• Pasta sauce– You can use any pasta sauce you choose. I tend to use Prego, but feel free to use any brand. 
• Pasta– For this recipe, I used angel hair pasta. I think it cooks better with the one pot method, but you can use any type of pasta you prefer. 
• Water– You will need some extra water to really coat the pasta so that it cooks perfectly. 
• Meatballs– To make this recipe quick and easy, you will use precooked frozen meatballs. 
• Shredded mozzarella– Mozzarella works well in Italian dishes, but if you prefer another kind of shredded cheese, you can use that instead. 
• Basil– This is totally optional, but adds a delicious garnish to your dish. 

How to Make Spaghetti and Meatballs In One Pot

One Pot Spaghetti and Meatballs is a delicious and easy way to make a classic Italian dish. Follow the steps below to have dinner on the table in less than an hour!

Step 1: Saute the Garlic and Onions

First, melt the butter or oil in a large skillet. Then, add the garlic and onions and saute for 5-minutes or until fragrant. 

Step 2: Add Broth and Pasta Sauce

Add the chicken broth and pasta sauce and stir. Bring it to a soft boil.

Step 3: Cook the Pasta

Next, break the angel hair pasta in half, and add it to the broth and sauce. Push the pasta down so that it is underneath the liquid. Simmer for 15-minutes, stirring every 5-minutes. Add water as needed. 

Step 4: Add the Meatballs

Push down the meatballs into the liquid around the spaghetti. Simmer (covered) for another 10 minutes, or until the meatballs are cooked through.

Step 5: Garnish and Enjoy

Remove the spaghetti and meatballs from the heat. Then, add the cheese and basil and let it melt.

Serve and Enjoy!

How to Make It In the Instant Pot

If you have an Instant Pot, you can easily whip up spaghetti without having to watch it on the stove top. Follow my Instant Pot Spaghetti and Meat Sauce Recipe, but instead of cooking ground beef, use the meatballs. 

How to Make It In the Crock Pot 

If you want to make this dish in the crock pot, you can do that too! Pour some sauce on the bottom of the slow cooker, place the meatballs on top, add more sauce, and then push down the noodles into the water and sauce. You’ll cook it on low for about 2.5 hours. If you need help, you can follow this easy Crock Pot Spaghetti and Meatballs recipe. 

Side Dish Recommendations

• Homemade French Bread
• Loaded Broccoli Salad
• Avocado Wedge Salad
• Fresh Homemade Hoagie Rolls
• Crusty French Bread Rolls

Can I Use Homemade Meatballs?

Absolutely! In fact, homemade meatballs are even better in this recipe! If you have some already prepared and cooked, you can just follow the steps above. If you need a good meatball recipe, use my Easy Baked Meatballs to whip them up quickly.  

Can I Use Homemade Pasta Sauce?

Of course! I love homemade pasta sauce, and it really adds a whole lot more flavor to your dish. If you already have a recipe for homemade pasta sauce, you can use it. Or, you can use this Best Homemade Pasta Sauce Recipe. 

One pot spaghetti and meatballs

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Ingredients

• 3 cloves of garlic, diced
• 1 large onion, diced
• 2 tablespoons butter
• 2 cups chicken broth
• 24 oz can of pasta sauce
• 1 package angel hair pasta
• 1-2 cups of water
• 12 meatballs, frozen
• 1-2 cups shredded mozzarella
• fresh basil for garnish

Instructions

In a large skillet or pot, saute the garlic and onions in the butter for 5 minutes or until fragrant.

Add the chicken broth and pasta sauce and stir. Bring to a soft boil.

Break the angel hair pasta in half and add it to the broth - pushing it down so that it underneath the liquid. Cover and simmer for 15 minutes. Every 5 minutes stir the pasta to ensure it doesn't stick to the bottom. Add the water as needed while simmering.

Push down the meatballs into the liquid around the spaghetti. Simmer (covered) for another 10 minutes, or until the meatballs are cooked through.

Remove from heat, add the cheese and basil and allow to melt.

Let cool and enjoy!

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If you loved this recipe, we would love for you to leave a review to help others!

How to Store Leftovers

To store leftover One Pot Spaghetti and Meatballs, simply place the cooked pasta and meatballs in an airtight container and store in the fridge for up to 4 days. When you’re ready to enjoy the dish again, simply reheat in the microwave or on the stovetop until warmed through.

Can I Freeze It? 

One Pot Spaghetti and Meatballs freezes beautifully, making it the perfect meal to have on hand for busy weeknights. Simply let the leftovers cool completely, then transfer them to a freezer-safe container and place it in the freezer. You can store it in the freezer for up to 4-months.  When you’re ready to enjoy, simply thaw in the refrigerator overnight and reheat in the oven or on the stove.

Other One pot Recipes to Try

• One Pot Chili Mac and Cheese
• One Pot Lasagna Soup
• French Onion Dip One Pot Pasta
• Cheesy Garlic One Pot Pasta

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I love to make this shepherd’s pie with ground beef during the cooler months of the year because there really is just something so nice and filling about it that warms the belly. The kids like it for dinner as well because they like trying to guess all the ingredients inside this ground beef shepherd’s pie but I make them taste test it and shout out their guesses after every single bite. 

It’s comfort food made all in your skillet and ready in under 30 minutes!

What is skillet shepherd’s pie?

Shepherd’s Pie is a classic hearty dish that has many different ingredients from potatoes to meat to veggies. It’s best served warm and piled high on a plate or in a bowl. 

Traditional Shepherd’s Pie (called cottage pie as well) is made with ground lamb. Ground beef makes a great and cost effective substitution. This recipe is also cooked all in a skillet for less dishes and more flavor!

Beef shepherd’s pie ingredients

Gather up this list of tasty ingredients to get started on this delicious beef shepherd pie! 

• Butter
• Onion
• Garlic
• Ground Beef
• Italian Seasoning
• Beef Broth
• Mixed Frozen Vegetables
• Heavy Cream
• Cornstarch
• Instant Mashed Potatoes
• Shredded Cheddar Cheese

Onion – Using a sweet onion will read add in a ton of flavor. 

Ground Beef/Hamburger Meat – You can also use ground turkey meat as well to cut down on the fat. 

Beef Broth – This adds a hearty flavor but vegetable broth or even chicken broth could be used, too. 

Mixed Frozen Vegetables – Buy them already mixed together or buy individual and combine.

Heavy Cream – Swapping out for half and half is an option as well. 

Cornstarch – Leave out the cornstarch and use Arrowroot powder to make it gluten-free.

Instant Mashed Potatoes – You’ll need milk to make these up as well. 

Shredded Cheddar Cheese – You can also add in any other type of shredded cheese that you want as well. 

How to make easy skillet shepherd’s pie

Once you have all your ingredients, you will also need to grab:

• a cast iron skillet
• medium pot
• spatula
• whisk
• measuring cups and spoons

Step 1 Saute onion and garlic

In a large skillet melt the butter and add the onion and garlic. Stir occasionally and cook until onion is translucent and soft. About 4 minutes.

Step 2 Season and cook the ground beef

Add in the hamburger meat and sprinkle the Italian seasoning on top. Cook until no longer pink the center.

While the beef is cooking, prepare the instant mashed potatoes according to the package.

Step 3 Add frozen vegetables and broth

Pour in the beef broth and the frozen vegetables. Cover and bring to a boil. Boil for 3-4 minutes or until the veggies are cooked through.

Step 4 Thicken with cornstarch

In a small cup mix together the heavy cream and cornstarch. Pour it into the skillet, mix everything together and bring to a boil. Let boil for 2-3 minutes or until the mixture has thickened and coats the back of a spoon.

Remove from heat and sprinkle 1/2 cup of cheddar cheese on top.

Step 5 Add instant potatoes

Spread the mashed potatoes on top and top with an additional 1/2 of cheese.

Step 6 Bake

Place in a 350 degree oven and bake until the cheese bubbles, about 10 minutes. Remove, allow to cool slightly, serve and enjoy!

How to store leftovers

If you’re lucky enough to have some leftover for later, just put it in a container with a lid and pop it in the fridge. Then, when you’re ready to eat, just remove, reheat, and enjoy. 

Can I freeze shepherd’s pie?

You can but it might change the texture a bit. The main thing to remember when freezing shepherd’s pie is that you need to have it in a freezer-proof container to keep it from getting freezer burnt. 

How to store leftovers

If you’re lucky enough to have leftovers, all you need to do is add them to a container with a lid and store them in the fridge. Then, when you’re ready to eat the leftovers, just reheat and enjoy.

Side dish ideas

Since Shepherd’s Pie is really a full meal on its own, thinking of side dishes might seem a little difficult at times. I would recommend just making up a nice side salad or steaming up some extra veggies to have on the side.You can also try:

• easy dinner rolls
• honey cornbread
• roasted garlic broccoli
• classic coleslaw

Other beef recipes to try

If you like the idea of more easy beef dinners, check out some of these dinner options. 

• Cheesy Ground Beef Casserole
• Stove Top Beef Stew
• Homemade Sloppy Joes

Skillet shepherd's pie

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Ingredients

• 1 tablespoon butter
• 1 onion, diced
• 3 gloves of garlic, minced
• 1 pound hamburger
• 1 tablespoon Italian seasoning
• 2 1/2 cups of beef broth
• 4 cups of mixed frozen vegetables
• 1/4 cup heavy cream or half and half
• 3 tablespoons cornstarch or arrowroot powder to make it gluten free
• 2 packages of instant mashed potatoes (plus water or milk to make them), already prepared according to package
• 1 cup shredded cheddar cheese

Instructions

In a large skillet melt the butter and add the onion and garlic. Stir occasionally and cook until onion is translucent and soft. About 4 minutes.

Add in the hamburger meat and sprinkle the Italian seasoning on top. Cook until no longer pink the center.

Pour in the beef broth and the frozen vegetables. Cover and bring to a boil. Boil for 3-4 minutes or until the veggies are cooked through.

In a small cup mix together the heavy cream and cornstarch. Pour it into the skillet, mix everything together and bring to a boil. Let boil for 2-3 minutes or until the mixture has thickened and coats the back of a spoon. Remove from heat and sprinkle 1/2 cup of cheddar cheese on top.

Spread the mashed potatoes on top and top with additional 1/2 of cheese.

Let cook and enjoy!

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My husband has an unnatural love for all things cabbage. In his opinion, there are no other vegetables and if he does acknowledge them, they don’t stack up.

The thing is – I have never been a big fan of cabbage. Growing up I would eat one dish that my great grandma made that had cabbage. Everything else? No, thanks.

Well, after 10 years together, I finally gave in. I can say that I do like cabbage. And this Reuben in a bowl is what converted me!

What is a Reuben in a bowl?

To answer that we need to talk about the classic Reuben sandwich. A Reuben is a sandwich comprised of corned beef, sauerkraut, Swiss cheese and Russian dressing on toasted rye bread. It is a common item on deli menus and has a dozen different variations.

Now a Reuben in a bowl takes the best parts of the iconic sandwich and turns it into a casserole of sorts. Minus the bread. Although you can toast a piece of rye bread and have it on the side.

This one pot meal is also low carb, gluten free and full of cabbage-y goodness. I love it because I use up corned beef leftovers!

Reuben sandwich in a bowl ingredients

One of the best things about this easy dinner recipe is that you don’t need a whole bunch of fancy ingredients. To make it you will need:

• Onion
• Corned beef
• Cabbage
• Sauerkraut
• Swiss cheese
• Russian dressing

Corned beef – You can use a few different things here. Use leftover corned beef, use pastrami deli meat or use roast beef. A classic Reuben uses corned beef but you can substitute it for whatever you have on hand or your preference.

Cabbage – You can either buy a head of cabbage or use a bagged coleslaw mix. I used 1/2 head of regular cabbage and 1/4 head of purple cabbage.

Sauerkraut – The sauerkraut gives this recipe a nice zip. You can use any canned or bagged sauerkraut or you can try homemade sauerkraut.

Swiss cheese – A traditional Reuben has melty Swiss cheese added to it. This Reuben is a bowl is topped with shredded Swiss for the same melty goodness! You can used pre-shredded Swiss cheese or buy a block and shred it yourself.

Russian dressing – A classic Reuben is topped with Russian dressing. Grab a bottle or try a homemade version! I actually used Thousand Island dressing on mine and it turned out great.

Recipe for Reuben in a bowl

This easy dinner recipe comes together fast. I’m talking 15 minutes fast. It’s also made all in ONE PAN! Yup. It’s like the ultimate weeknight meal.

Step 1 – Add your butter to a skillet and saute your onion.

Step 2 – Add in your corned beef and cook for about a minute. You just want to warm it through.

Step 3 – Add in your sliced cabbage. Remember, you can use a coleslaw mix here to cut down on prep time!

Saute for about 5 minutes or until the cabbage starts to become tender.

Step 4 – Mix in your sauerkraut and allow to cook for another minute. Again, you just want the sauerkraut warmed through.

Step 5 – Top with shredded Swiss cheese. Remove from heat, add a lid and allow the cheese to melt.

Step 6 – Top with Russian dressing and fresh herbs.

Is Reuben sandwich in a bowl healthy?

Yup! This recipe is low carb and full of vegetable goodness thanks to all the cabbage. But you don’t have to tell your kids that!

How to store leftovers

Place any leftovers in an airtight container and store in the fridge. It should keep for 3-4 days this way.

Can I freeze my Reuben in a bowl?

You can! To do this you are going to want to cook the entire recipe and allow to cool. Place the cooled dish in a ziplock baggy and press out all the air. Allow to freeze flat. Will keep in the freezer for a few months.

You can also freeze the uncooked ingredients all together in a baggy and dump it in a skillet when your ready to cook it. I would freeze without the cheese and add that later.

Side dish options

Although this Reuben casserole is a total meal, you may want to add one of the following sides:

• cornbread
• beer bread
• homemade potato chips

Reuben in a bowl

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

An easy one pot dinner that comes together in 15 minus plus is full of that classic Reuben flavor.

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Ingredients

• 1 tbsp butter
• 1/2 onion, diced
• 1 pound pastrami, sliced
• 4 cups shredded lettuce
• 1 cup sauerkraut
• 2 cups shredded Swiss cheese
• Russian dressing, for topping

Instructions

1. In a large skillet over medium heat add your butter. Saute your onion in the butter until translucent and fragrant - about 5 minutes.
2. Add in the pastrami and cook through - about a minute.
3. Add in your cabbage and mix together. Cook for 5 minutes or until the cabbage has started to soften.
4. Stir in your sauerkraut and heat through - about a minute.
5. Cover with Swiss cheese, remove from heat and cover to allow cheese to melt.
6. Top with Russian dressing and chives
7. Enjoy!

Nutrition Information:

Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 297Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 90mgSodium: 1123mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 27g

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Oh friends. I am SO BEYOND EXCITED to share today’s recipe with y’all. There are so many reasons why but the top three are – it’s made all in one pan, it’s done in under 30 minutes and it’s full of flavor.

Those are literally my three favorite things when it comes to quick and easy dinner recipes. It’s also gluten free and low carb (minus the rice). It’s seriously the best y’all!

I feel like talking about this chicken enchilada skillet like it’s a person is kind of weird, but also kind of not. It deserves to be talked about with all the heart eyes and kissy face emojis.

What is chicken enchilada skillet

One of the best things about this quick and easy dinner recipe is that it is made all in one pan. (!!) That means less dishes when it’s done. (!!) If this recipe didn’t have so much flavor, I would say that only having one dish to clean is the best thing about it. 

Oh and it all comes together in under 30 minutes. I know a lot of recipes claim they are quick and easy, but I timed this one. Totally came in under 30 minutes! It’s an easy (and delicious) way to have all the Mexican flavor without all the work that some dinner recipes require.

To recap – this chicken skillet dinner is a one pan dinner recipe that is full of flavor and ready in under 30 minutes. It’s seriously the best!

Also, you should be able to tell by the amount of exclamation points I used above that I really love this dinner recipe. (!!)

What’s in chicken enchilada skillet

Another great thing about this skillet dinner is that you don’t need a whole bunch of fancy ingredients. In fact you only need 7 simple ingredients to make this recipe. This enchilada chicken skillet instantly became a family favorite because of how easy it was to make and how much flavor was packed in one dish. To make this recipe you will need:

• chicken
• onion
• black beans
• enchilada sauce, homemade or store bought
• mozzarella cheese
• fresh cilantro, optional
• queso fresco, optional

For the chicken you can use either breasts or thighs for this recipe. We like to use thighs but chicken breasts would work great as well.

I love using a batch of my homemade enchilada sauce for this recipe but store bought works too. My favorite part of using homemade enchilada sauce is that I know exactly what the ingredients are and I can adjust it to my level of spiciness. Also, I kept my spices on this recipe fairly basic and mild because the enchilada sauce has so much flavor. Feel free to add additional spices to your chicken.

I top the chicken with mozzarella cheese and then sprinkle queso fresco on at the end. Mozzarella is a great mild cheese that goes great with the enchilada sauce. It also gets super melty and delicious. Queso fresco is a crumbly cheese that is common in Mexican dishes. It’s a great addition to this dish because it tones down the spice from the enchilada sauce and cilantro.

How to make chicken enchilada skillet

To make this dish you need to start with a hot skillet. You can use cast iron or non-stick, both work great. Take your chopped onion and a little bit of butter and add it to the skillet. Allow it to cook for a few minutes and then add in your chicken. You don’t need to fully cook the onion before adding the chicken because it stays in the skillet the whole time. Just scoot it to the sides when you add the chicken.

Cook the chicken for about 5 minutes on each side. You want to make sure you get a good sear on the chicken and that it is almost cooked through. It will simmer in the enchilada sauce so it doesn’t need to be totally cooked before you add it.

Toss in the enchilada sauce and allow to simmer for a few more minutes. Add the mozzarella cheese on top and cover so that it melts. You want to get a good gooey, melty top to your chicken. At this point you can add in your black beans as well. Once the mozzarella melts, remove from heat and sprinkle on the cilantro and queso fresco.

You are going to want to make this enchilada chicken skillet again and again and again. It’s on permanent rotation in our menu plan at our house; and I’m totally fine with that.

Chicken enchilada skillet

One pan, 30 minutes and full of flavor!

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Ingredients

• 1 onion, chopped
• 1/2 tablespoon butter
• 4 chicken thighs or breasts, 1-2 pounds of meat
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Nature's seasoning or 1/2 teaspoon salt and 1/2 teaspoon pepper
• 1-2 cups enchilada sauce
• 1/2 can black beans, rinsed
• 1 cup shredded mozzarella cheese
• queso fresco and cilantro for topping

Instructions

In a hot skillet, add the butter and onion. Cook for 5 minutes. Push the onion to the side of the skillet.

Add in the chicken. Sprinkle the garlic and onion powder plus the nature's seasoning over the chicken. Cook 5 minutes each side.

Pour in the enchilada sauce and spoon over the chicken. Push the onions back around and add the black beans in as well. Allow to simmer for 10 minutes.

Sprinkle the mozzarella cheese over each piece of chicken, reduce heat, and cover. Allow the cheese to melt and then remove from heat.

Sprinkle the queso fresco and cilantro over the entire dish. Allow to cool slightly, serve over rice and enjoy!

Nutrition Information:

Amount Per Serving: Calories: 195Cholesterol: 30mgSodium: 504mgCarbohydrates: 21.9gFiber: 5.4gSugar: 4gProtein: 12.5g

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Weeknight enchiladas –

Pot roast enchiladas –

Buffalo chicken street tacos –

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My all time favorite meal is my mom’s homemade lasagna. Trust me when I say – there is NOTHING like it! It is ooey and gooey and full of cheese! Yall, there is so much cheese. It’s ridiculous and delicious all in one. I love it, my husband loves it, and even the kids love it.

There are two downsides to mommas homemade lasagna. It takes awhile to make and she only makes it a couple times a year. We normally have a day in the kitchen just making and freezing lasagnas for upcoming holidays.

What about the days that I crave lasagna but don’t have the time to make my moms version? Because I’m going to be honest – I crave my moms lasagna A LOT! And now they we don’t live close to her, it’s up to me to make it on my own. I haven’t made it without her yet!

What is skillet lasagna?

But this week I was craving lasagna. Ooey, gooey and extra cheese-y lasagna! I just didn’t have the time to go all out and make my moms version. So I grabbed my trusty skillet and made an easy weeknight version!

Skillet lasagna is a quick and easy dinner recipe that is made all in one pan in under 30 minutes. It’s the delicious flavors of traditional lasagna without all the prepping and cooking time.

Did I say it’s made all in one pan? Because IT IS! No extra dishes and no hour long cook time here. You will need one large skillet and a spatula to make this skillet lasagna recipe.

Skillet lasagna ingredients

Another wonderful perk to this skillet lasagna is that the ingredients are pretty simple. The most exotic ingredient would maybe be the ricotta cheese, but you should be able to find that at most grocery stores.

To make this skillet lasagna recipe you will need:

• butter
• garlic
• onion
• ground beef
• Italian spices
• pasta sauce
• lasagna noodles
• ricotta cheese
• Mozzarella cheese

Stick with me here! I know this is a fairly long list of ingredients, but they come together quickly.

To start you need butter, garlic and onions. Besides eating the finished dish, smelling these three together is one of my favorite parts of the meal. Any type of onion will work in this recipe as well as any type of garlic. (Fresh, jarred, etc.)

You will also need a pound of ground beef. You want to grab a leaner ground beef to help reduce the grease in the pan. You can substitute ground pork, turkey or even use Italian sausage here. Remove the casings and crumble the sausage if that is the meat you use.

Feel free to use whatever spices you like in your lasagna. I love using homemade Italian seasoning when I am browning the meat. You can use homemade or grab a bottle of Italian seasoning at the store.

When it comes to the pasta sauce you can use any kind that you prefer. Homemade sauce is wonderful but if you don’t have any on hand, find a great jar sauce that you like. I enjoy sauces like Barilla’s traditional, tomato basil and their roasted garlic.

You want regular lasagna noodles for this recipe, not the no boil ones. If you are gluten free, grab a gluten free lasagna noodle.

Finally, let’s talk about the cheeeeese. You need two types of cheese for this recipe – ricotta and Mozzarella. You can use any kind of ricotta cheese in this recipe – low fat, part skim, full fat, whatever you like. When it comes to the Mozzarella, fresh is best but shredded works just as good. I like to add a little bit of both to my skillet lasagna.

Skillet lasagna recipe

After you have gathered all your ingredients and your ONE PAN, start by sauteing the garlic and onion in the butter. Cook until they become fragant and soft.

Add in your ground beef and Italian seasoning. You want to cook the beef until it is no longer pink. Remove the excess grease from the pan very carefully. You can do this with a colander or using a pot strainer.

Cover the meat with your pasta sauce and water. Bring it to a soft boil. Break your lasagna noodles into large pieces and press them underneath the liquid. You want to make sure they are fully covered so they can cook. Be sure to stir the pan to prevent sticking!

When the noodles are al dente, cover the entire pan with cheese. Cover with a lid and heat just until the cheese is melted. Remove from the heat and top with fresh basil.

There are two things that I know FOR SURE about this skillet lasagna recipe – that we will be adding it to our menu rotation OFTEN and that momma would be proud!

Skillet lasagna

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Ingredients

• 2 tablespoons butter
• 1/2 medium onion, diced
• 3 cloves of garlic, minced
• 1 pound of hamburger
• 1 tablespoon Italian seasoning
• 1 24 oz jar of Barilla pasta sauce
• 2 cups of water
• 6-8 Barilla lasgna noodles
• 1/2 cup Ricotta
• 2 cups shredded mozarella
• basil for topping

Instructions

In a large skillet, over medium high heat, add the butter, onion and garlic. Cook for 5-7 minutes until the onion is translucent and soft.

Add in the hamburger and Italian seasoning. Combine and cook until no longer pink. Drain excess fat.

Mix in the pasta sauce and the water. Stir to combine.

Break the lasagna noodles into thirds and add to the hamburger/pasta sauce mixture. Push down under liquid, turn down heat and cover. Allow to simmer for 15 minutes, STIRRING every 5 to make sure the noodles do not stick to the bottom of the pan.

Remove lid, add in ricotta and combine. Remove from heat, add the shredded cheese and cover. Allow cheese to melt and cool. Top with fresh basil. Serve and enjoy!

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Like this post? Be sure to check out:

• One pot spaghetti and meatballs
• One pot chili mac and cheese
• Lasagna roll ups

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Hey yall!  Can we take a second to appreciate the cheeeeese in the picture above?  So much gooey cheese.  I’m such a sucker for cheese.  On top of casseroles, in sandwiches, in dips and just plain.  I sometimes buy the sliced deli Swiss just to snack on at home.  I say “at home” but what I really mean is on the drive from the grocery store to the house.  

Because.. cheese.  

I also have a crazy love of all things Mexican food.  I was born and raised in South Texas around some of the absolute best Mexican food.  Very little things make me as happy as a fresh, homemade tortilla.  (Besides my kids.  And occasionally my husband.  But other then that…) 

I remember when I was in high school I would have breakfast taco dates with my friends.  We would wake up early before school, drive to one of our favorite taco stands and grab a taco or two before school.  Yes, I love breakfast tacos enough to wake up EARLY to get one.  

There were probably 5 taco places within a 2 mile radius of the school so good food was never a far drive.  If they didn’t close the campus for lunch my sophomore year I probably would have had tacos for lunch every day.   

Then again.. maybe it’s a good thing that didn’t happen.  

So this Mexican skillet casserole is my grown up, gotta get dinner on the table homage to my home town.  It’s made all in one pan and is done with very little effort in under 40 minutes.  Plus, it’s topped with all that cheeeeese.  I mean, how can you go wrong with that??

Mexican skillet casserole

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Ingredients

• 12 oz chorizo
• 1 cup rice
• 1 1/2 cup water
• 1 can pinto beans
• 1 small can of chipotle corn mix
• 2 cups of cheese
• avocado and oregano for topping

Instructions

In a large skillet, cook the chorizo thoroughly. Remove as much grease as possible.

Pour in the rice and water. Bring to a soft boil and then turn down the heat to low. Cover. Allow to simmer for 20 minutes or until most of the water is gone. Stir constantly so the rice doesn't stick to the bottom of the pan.

Add in the beans and corn and simmer, covered for another 5 minutes.

Remove from heat. Sprinkle the cheese of the casserole and replace the lid. Allow the cheese to melt. Remove cover, let cool, top with avocado and fresh herbs of choice and enjoy!

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Chipotle pasta skillet

One pot spaghetti and meatballs

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This weekend I felt really really Texan.  I made cornbread in a skillet on Friday and then we took the kids to the junior livestock show on Saturday.  We pet the pigs, we were harassed by the goats, we avoided cow patties.  I’m pretty sure it doesn’t get more southern then that yall.  Oh and I made a homemade dutch apple pie on Sunday during the football playoffs but that’s normal around these parts. 

Many many (many many) years ago I was in FFA in high school.  I didn’t plan to be – but I ended up in a class that required us to join FFA so I did.  My younger brother was already in FFA and we both decided that we would raise and show pigs that year.  

I remember going to B.F.E to bid on a little piglet with my brother.  I think I paid $100 for this perfectly pink little thing that I had already named Belle before I even met her.  (At least I was hoping it was a her with a name like Belle!)  Fun fact – did you know pigs aren’t actually pink?  They are white but turn pink from being in the sun.  Like piggy sunburn. 

Raising that little piglet at the ag barn that year was so much fun.  She was funny and acted like a dog, following me around when I was walking around the barn.  I would try and spend as much time with her as possible.  After she started to gain some weight I had to invest in some steel toe boots because girl was big and liked to step on toes. 

Well, most of the time it was fun.  I remember spending Thanksgiving day shoveling pig poo out of our pen because it had flooded.  And having to listen to the boy pigs lose their manhood on castration day.  Those weren’t fun parts of the FFA life.  

Now that I’ve told you about sloshing around in pig poo, let me tell you that this is the first time I’ve made cornbread in my skillet.  I should give up a small piece of my Texan card, but that’s not going to happen.  I will say that there is no other way to make cornbread now.  The edges get all crispy and the center stays soft.  Smother it in homemade butter and cover it in honey and its pretty much perfection.  

Honey skillet cornbread

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Ingredients

• 6 tablespoon unsalted butter, melted + 2 tablespoons for your skillet
• 1 cup cornmeal
• 3/4 cup all purpose flour
• 1 tablespoon sugar
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 eggs
• 1 cup buttermilk
• 2 tablespoons honey

Instructions

Preheat the oven to 425 and put your skillet in to warm up.

In a bowl mix together your dry ingredients - cornmeal, flour, sugar, baking powder and the baking soda.

Mix in the wet ingredients - egg, buttermilk, honey and butter.

Spread the 2 tablespoons of melted butter around the bottom of your skillet. (Careful - its hot!)

Add the cornbread mixture to the skillet.

Bake for 20-25 minutes or until the sides start to turn golden brown.

Remove, let cool, cut and enjoy!

Nutrition Information:

Amount Per Serving: Calories: 1997Cholesterol: 575mgSodium: 1059mgCarbohydrates: 261gFiber: 9gSugar: 63gProtein: 44g

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Like this post?  You should check out:

• Crock pot roast dinner
• Rosemary Parmesan skillet Focaccia
• Skillet breakfast nachos

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This past weekend I was able to hang out in Galveston for the Blog Elevated conference.  [Sans kids!]  I drove up Thursday and made it there by late afternoon.  The ride was kind of quiet and the last hour it rained, so I was happy to be at the hotel finally. 

The first thing I did was help stuff swag bags with the other volunteers.  [After I gave Bobbie a hard time of course.]  Then I stole Kirsten‘s baby girl after she woke up.  She is 2.5 months and oh my gosh my ovaries might have exploded.  She was so squishy and smelled so good.  [I love the baby smell!  Tell me I’m not alone yall!] 

There was a swanky reception party on Thursday night and I proceeded to borrow other people’s babies.  It was then that I realized my mission of the conference was going to be to hold every baby there.  [Oh and learn a few new things too.] 

I quickly became known as the baby lady.  And I was 100 percent a-ok with that. 

At one point I walked into the ballroom where lunch was being held with one baby, walked out, and came back in with another.  I just loved holding those babies!  [Plus, their mamas were totally fine with a little break.  And I was totally fine with rocking them and smelling their sweet heads.] 

I’ll have to do another post on what I learned at the conference.  I won’t be able to fit all that information together with the information that I’m a baby hoarder in one post.  [My instagram shows a few pictures of myself with said babies.] 

I did get to do a whole bunch of other cool things this weekend.  I met amazing people, I got to introduce one of my long time blogging friends [hey Audra heyyyyy!], I got to introduce one of my blogging ideals [hey Lindsay heyyyy!] and I got to spend time around like minded people. 

Ahhh yall.  This weekend was amazing.  I came away with so many new ideas and new friends and a new level of baby fever.  [To be fair that last one was my own fault.] 

Butternut Squash Pasta Skillet

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Ingredients

• 1 medium butternut squash, peeled and chopped
• 12 oz of pasta of choice
• 2 tbs butter
• 2 tbs cinnamon
• salt and pepper to taste
• 6-8 oz of fresh mozzarella
• 5-6 cups of water

Instructions

Saute the butternut squash in the butter, cinnamon and salt and pepper until soft.

Add the pasta and cover it with water.

Bring to a boil and allow to cook until the pasta is tender and most of the water is gone. (You may need to get rid of excess water.)

Remove from burner and add slices of mozzarella to the hot pasta.

Let cool and enjoy!

Nutrition Information:

Amount Per Serving: Calories: 2105Cholesterol: 218mgSodium: 1477mgCarbohydrates: 272gFiber: 20gSugar: 11gProtein: 89g

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If you loved this recipe, we would love for you to leave a review to help others!

Like this easy skillet recipe?  Be sure to check out:

• Chipotle Pasta Skillet
• Cheesy Italian Skillet
• Fiesta Rice Skillet

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Notice anything different??  My little ole blog got a makeover yesterday!  Oh I am so in love with it!  [Warning – there may be an overuse of exclamation marks in this post.  Sorry.  Kinda!]

My super amazing and totally talented friend Bobbie [from Clumsy Crafter] made my header for me.  She may have an unnatural love for pencils, but girl does great work!  The skillet was her idea! 

And my good friend Misty from CEO of Me rocked the setup.  I literally could not sleep because I knew she was going to be working on my site.  [Shows how cool I am folks.]  She is a rock star for sure. 

I called Ryon yesterday afternoon and squealed at him “My site got re-done!”  He didn’t even know what I said because I said it so fast and so high pitched.  I had to repeat myself at least 3 times for him to understand me.  [In case you had any doubt, I really am uber cool.] 

He laughed and said “Great honey.” 

Pfffft.  Better then great!  Like fan-flippin-tastic! 

Yall!  I have a skillet in my logo!  HOW COOL IS THAT?!  I totally love it. 

Because, duh, I totally love my skillet.  [Skillet love post – just in case you had a doubt.]

I feel like a whole new person.  Or at least someone who got a really good haircut.  You know the kind were you get your hair washed, cut AND styled.  And then you feel like going to dinner, just because.  Yea.  I feel like that.  

Rosemary Parmesan Skillet Focaccia

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Ingredients

• 1 tablespoon yeast
• 4 tablespoons warm water
• 2 cups flour
• 2 teaspoons salt
• 1 cup warm water
• 5-7 sprigs of rosemary
• 3 ounces olive oil
• 1/2 cup grated Parmesan

Instructions

Add the yeast to the 4 tablespoons of warm water and let activate. (About 5 minutes)

Mix the flour with the salt and create a well in the center.

Add the rosemary leaves, 4 tablespoons of the oil, Parmesan and cup of water to the center.

Gradually mix in the flour to the water. Your dough should be soft and sticky.

Sprinkle a clean surface with flour and knead the dough for about 5 minutes, or until it becomes soft. (Add tablespoons of flour to help if needed.)

Place in a greased bowl and cover for an hour, or until it has doubled in size.

Take out of the bowl and place back on the flour surface. Knock out the air bubbles.

Place it in your skillet (or jelly roll pan) and cover for another 35-45 minutes.

Preheat your oven to 200 degrees.

Sprinkle additional rosemary leaves on top.

Dimple the bread with your knuckle and top with the remaining olive oil.

Bake for approximately 30 minutes on the top rack, or until the bread starts to brown.

Let cool and enjoy!

Notes

If using a jelly roll pan bake for 15-20 minutes.

Nutrition Information:

Amount Per Serving: Calories: 1916Cholesterol: 44mgSodium: 5505mgCarbohydrates: 198gFiber: 10gSugar: 1gProtein: 50g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Be sure to check out these other great bread recipes:

• Chocolate covered zucchini bread
• Homemade white bread
• Butterscotch pecan beer bread

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