Cheesy Potato Bake Recipe with Beef Chops Delight

Craving a Comforting Meal? Discover the Ultimate Cheesy Potato Bake with Beef Chops!

Are you looking for a dinner that is both incredibly satisfying and bursting with flavor? In a world where weeknight dinners often feel rushed, finding a dish that delivers on comfort, taste, and a touch of elegance can be a challenge. The good news is, you’ve found it! This Cheesy Potato Bake Recipe with Beef Chops Delight is a culinary masterpiece designed to impress. Imagine tender, garlicky butter-bathed beef chops nestled atop a creamy, dreamy, and utterly cheesy potato bake. It’s the kind of meal that warms you from the inside out, perfect for a cozy family night, a celebratory Sunday dinner, or even when you just want to treat yourself. This recipe brings together the best of both worlds: the hearty goodness of potatoes and cheese, and the savory richness of perfectly cooked beef. Get ready to make this your new go-to comfort food!

Ingredients to Make This Dish Sing

Gathering your ingredients is the first step to culinary success. We’ve carefully selected each component to ensure a harmonious blend of flavors and textures. Don’t hesitate to substitute based on what you have or prefer!

For the Beef Chops:

• 4-6 Bone-in Beef Chops (e.g., ribeye, sirloin, or T-bone, about 1-1.5 inches thick). Look for good marbling for tenderness and flavor.
• 4 tablespoons Unsalted Butter, divided. The creamy richness is key.
• 4 cloves Garlic, minced. Freshly minced garlic offers the most potent aroma and taste.
• 1 teaspoon Dried Rosemary. Its piney, woodsy notes pair beautifully with beef. (Substitute with 1 tablespoon fresh rosemary, chopped.)
• 1/2 teaspoon Dried Thyme. Adds a subtle earthy, floral hint. (Substitute with 1 tablespoon fresh thyme, chopped.)
• Salt and freshly ground Black Pepper to taste. Essential for enhancing all flavors.
• 1 tablespoon Olive Oil. For searing at a higher temperature.

For the Cheesy Potato Bake:

• 2.5 lbs Russet Potatoes (about 4-5 medium), peeled and thinly sliced (about 1/8 inch thick). These starchy potatoes create a wonderfully creamy texture. (Yukon Golds are a good alternative.)
• 1 cup Heavy Cream. For that indulgent, rich sauce. (Half-and-half can be used for a lighter version.)
• 1 cup Milk (whole or 2%). To balance the cream and ensure a smooth consistency.
• 2 cloves Garlic, minced. Adds a subtle garlicky depth to the potatoes.
• 1 teaspoon Salt. Crucial for seasoning the potatoes.
• 1/2 teaspoon Black Pepper. Freshly ground for brighter flavor.
• 1.5 cups Shredded Sharp Cheddar Cheese. The star of the cheese show! (Gruyere, Monterey Jack, or a blend also work wonderfully.)
• 1/2 cup Grated Parmesan Cheese. For a nutty, salty kick.
• Optional garnish: Fresh Parsley, chopped. For a pop of color and freshness.

Timing is Everything

Let’s break down the time commitment to help you plan your delicious meal.

Compared to similar hearty beef and potato casseroles, this recipe is slightly longer due to the baking time of the potatoes and the searing of the chops, but the hands-on time is quite manageable.

Step-by-Step Culinary Journey

Follow these simple steps to create a truly memorable dish.

Step 1: Prepare the Potato Bake Base

Begin by preheating your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. In a large bowl, whisk together the heavy cream, milk, minced garlic (from the potato bake ingredients), salt, and pepper. This creamy mixture will be the luscious sauce for your potatoes.

Step 2: Bake the Potatoes

Arrange the thinly sliced potatoes in an even layer in the prepared baking dish. Pour the cream mixture evenly over the potatoes. Cover the dish tightly with aluminum foil. Bake for 45 minutes, or until the potatoes are starting to soften when pierced with a fork. This initial baking allows the potatoes to cook through and absorb the creamy goodness.

Step 3: Prepare the Beef Chops

While the potatoes are baking, prepare your beef chops. Pat them completely dry with paper towels – this is crucial for a good sear. Season both sides generously with salt and freshly ground black pepper. In a small bowl, melt 2 tablespoons of the butter. Stir in the minced garlic (from the beef chop ingredients), rosemary, and thyme. Set aside.

Step 4: Sear the Beef Chops

In a large, oven-safe skillet (cast iron works beautifully here), heat the olive oil and the remaining 2 tablespoons of butter over medium-high heat until the butter is melted and just begins to foam. Carefully place the seasoned beef chops into the hot skillet. Sear for 2-3 minutes per side, until a beautiful golden-brown crust forms. They don’t need to be cooked through at this stage; we’re just building flavor and texture.

Step 5: Assemble the Bake

Remove the potato dish from the oven. Uncover it. Carefully arrange the seared beef chops on top of the partially cooked potatoes, spacing them evenly. Spoon the garlic-herb butter mixture over each beef chop. Sprinkle the shredded cheddar cheese and grated Parmesan cheese evenly over the entire dish, ensuring some cheese falls between the potatoes. This will create a glorious, cheesy crust.

Step 6: Bake Until Golden

Return the dish to the oven, uncovered. Bake for another 25-30 minutes, or until the potatoes are tender, the sauce is bubbly, and the cheese on top is melted, golden brown, and irresistible. The beef chops should also be cooked to your desired doneness. If you prefer less well-done beef, you might want to insert an oven-safe meat thermometer into the thickest part of a chop – aim for 130-135°F (54-57°C) for medium-rare.

Step 7: Rest and Serve

Once out of the oven, let the cheesy potato bake with beef chops rest for about 5-10 minutes before serving. This allows the juices in the beef to redistribute and the cheese sauce to set slightly. Garnish with fresh chopped parsley, if desired, for a touch of vibrant color and freshness. Serve generously, ensuring each plate gets a delicious portion of beef chop and cheesy potato bake.

Nutritional Insights

While this dish is undeniably decadent, here’s a general nutritional estimate per serving (assuming 6 servings):

• Calories: Approx. 750-900 kcal (varies by chop size and fat content)
• Protein: Approx. 40-50g
• Fat: Approx. 55-70g (will include saturated fat)
• Carbohydrates: Approx. 35-45g
• Fiber: Approx. 4-6g
• Sodium: Varies based on added salt and cheese

Please note: These are estimates and can vary significantly based on specific ingredients and portion sizes.

Healthier Swaps for a Lighter Indulgence

You can lighten up this rich dish without sacrificing too much flavor:

• Potatoes: Use sweet potatoes or a mix of potatoes and cauliflower florets for added nutrients and fewer carbs.
• Cream/Milk: Opt for a blend of full-fat and low-fat milk, or use evaporated skim milk for creaminess without the fat.
• Cheese: Reduce the amount of cheese slightly, or use a reduced-fat cheddar.
• Beef Chops: Choose leaner cuts of beef, or consider using sirloin steak sliced thinly.
• Butter: Use a bit less butter for searing and to make the garlic herb mixture.

Serving Suggestions to Complete the Meal

This dish is a meal in itself, but here are some ideas to round out your dining experience:

• A simple green salad with a light vinaigrette provides a fresh contrast.
• Steamed green beans or broccoli add a healthy dose of vegetables.
• Crusty bread for soaking up any leftover cheesy sauce is always a win!

Common Mistakes to Avoid

Ensure your Cheesy Potato Bake with Beef Chops Delight turns out perfectly by steering clear of these pitfalls:

• Not slicing potatoes evenly: Uneven slices can lead to some being overcooked and mushy while others are still hard.
• Skipping the potato pre-bake: This is essential for ensuring the potatoes are tender throughout.
• Overcrowding the skillet when searing beef: This will steam the chops instead of searing them, preventing a good crust.
• Not drying the beef chops: Moisture on the surface prevents browning.
• Not letting the dish rest: This can lead to a watery sauce and tough meat.

Storing Your Delicious Creation

Leftovers can be stored for up to 3-4 days in an airtight container in the refrigerator. Reheat gently in the oven or microwave until heated through. The texture of the potatoes may change slightly upon reheating but will still be delicious!

Savor Every Cheesy, Savory Bite!

This Cheesy Potato Bake Recipe with Beef Chops Delight is more than just a meal; it’s an experience. It’s the comforting hug you need on a chilly evening, the impressive centerpiece for your next gathering, or simply a delicious way to elevate your everyday dining. The creamy, cheesy potatoes meld perfectly with the tender, richly flavored beef chops, creating a symphony of textures and tastes that will have everyone asking for seconds. Don’t wait – gather your ingredients and embark on this culinary adventure. You won’t regret it!

Frequently Asked Questions

What kind of beef chops are best for this recipe?

Bone-in cuts like ribeye, sirloin, or T-bone chops work wonderfully. Look for chops that are about 1 to 1.5 inches thick for the best cooking results and juiciness.

Can I make this ahead of time?

Yes, you can assemble the potato bake portion up to the point of adding the cheese and beef chops. Cover and refrigerate. Sear the beef chops and then add them and the cheese just before baking. You may need to add a few extra minutes to the baking time.

My potato bake is too liquidy. What did I do wrong?

This usually happens if the cream mixture wasn’t thick enough, or if the potatoes weren’t sliced thinly and evenly. Ensure you’re using a good ratio of cream to milk and that your potatoes are uniformly sliced. Covering the dish tightly during the initial bake also helps create steam that thickens the sauce.

Can I use beef steak instead of chops?

Absolutely! You can use a good quality steak, like sirloin or ribeye, cut into 1-inch cubes or thick strips. Sear them as directed, and they should bake up beautifully alongside the potatoes.

Garlic Butter Beef Chops with Cheesy Potato Bake

• Author: Chef Mia

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Description

This hearty and flavorful dish features tender beef chops bathed in garlic butter, served atop a creamy and cheesy potato bake. Perfect for a comforting family dinner or a special occasion!

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Ingredients

• For the Beef Chops:
• For the Cheesy Potato Bake:4–5medium potatoes, thinly sliced1medium onion, thinly sliced2 cupsshredded cheddar cheese1 cupmilk1/2 cupsour cream2 tbspbutter1 tspgarlic powderSalt and pepper, to taste

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Instructions

1. 1️⃣Preheat the Oven:Preheat your oven to 375°F (190°C).Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray.2️⃣Prepare the Potato Bake:Melt 2 tablespoons of butter in a large skillet over medium heat.Add the sliced onions and cook until translucent and slightly caramelized, about 5-7 minutes. Stir in garlic powder, salt, and pepper.In the greased baking dish, layer half of the sliced potatoes. Top with half of the cooked onions and sprinkle 1 cup of shredded cheddar cheese over the top. Repeat the layers with the remaining potatoes, onions, and cheese.3️⃣Make the Sauce:In a medium saucepan, combine the milk and sour cream. Cook over medium heat, stirring occasionally, until warmed through.Pour the mixture evenly over the layered potatoes. Cover with aluminum foil and bake for 30 minutes.4️⃣Cook the Beef Chops:While the potatoes bake, season the beef chops generously with salt and pepper.Heat olive oil in a large skillet over medium-high heat. Sear the beef chops for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.5️⃣Prepare the Garlic Butter Sauce:In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.Add the minced garlic and thyme sprigs. Cook until fragrant, about 1-2 minutes.Return the beef chops to the skillet and spoon the garlic butter sauce over them.6️⃣Combine and Bake:Remove the foil from the potato dish in the oven.Place the browned beef chops on top of the potatoes and pour the garlic butter sauce over everything.Bake, uncovered, for an additional 30 minutes, or until the potatoes are tender and the beef chops reach an internal temperature of 145°F (63°C).7️⃣Rest and Serve:Allow the dish to rest for 5-10 minutes before serving.Garnish with chopped parsley, if desired. Serve the beef chops alongside the cheesy potato bake for a satisfying meal.
2. Preheat your oven to 375°F (190°C).
3. Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray.2️⃣Prepare the Potato Bake:Melt 2 tablespoons of butter in a large skillet over medium heat.Add the sliced onions and cook until translucent and slightly caramelized, about 5-7 minutes. Stir in garlic powder, salt, and pepper.In the greased baking dish, layer half of the sliced potatoes. Top with half of the cooked onions and sprinkle 1 cup of shredded cheddar cheese over the top. Repeat the layers with the remaining potatoes, onions, and cheese.3️⃣Make the Sauce:In a medium saucepan, combine the milk and sour cream. Cook over medium heat, stirring occasionally, until warmed through.Pour the mixture evenly over the layered potatoes. Cover with aluminum foil and bake for 30 minutes.4️⃣Cook the Beef Chops:While the potatoes bake, season the beef chops generously with salt and pepper.Heat olive oil in a large skillet over medium-high heat. Sear the beef chops for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.5️⃣Prepare the Garlic Butter Sauce:In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.Add the minced garlic and thyme sprigs. Cook until fragrant, about 1-2 minutes.Return the beef chops to the skillet and spoon the garlic butter sauce over them.6️⃣Combine and Bake:Remove the foil from the potato dish in the oven.Place the browned beef chops on top of the potatoes and pour the garlic butter sauce over everything.Bake, uncovered, for an additional 30 minutes, or until the potatoes are tender and the beef chops reach an internal temperature of 145°F (63°C).7️⃣Rest and Serve:Allow the dish to rest for 5-10 minutes before serving.Garnish with chopped parsley, if desired. Serve the beef chops alongside the cheesy potato bake for a satisfying meal.
4. 2️⃣Prepare the Potato Bake:Melt 2 tablespoons of butter in a large skillet over medium heat.Add the sliced onions and cook until translucent and slightly caramelized, about 5-7 minutes. Stir in garlic powder, salt, and pepper.In the greased baking dish, layer half of the sliced potatoes. Top with half of the cooked onions and sprinkle 1 cup of shredded cheddar cheese over the top. Repeat the layers with the remaining potatoes, onions, and cheese.3️⃣Make the Sauce:In a medium saucepan, combine the milk and sour cream. Cook over medium heat, stirring occasionally, until warmed through.Pour the mixture evenly over the layered potatoes. Cover with aluminum foil and bake for 30 minutes.4️⃣Cook the Beef Chops:While the potatoes bake, season the beef chops generously with salt and pepper.Heat olive oil in a large skillet over medium-high heat. Sear the beef chops for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.5️⃣Prepare the Garlic Butter Sauce:In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.Add the minced garlic and thyme sprigs. Cook until fragrant, about 1-2 minutes.Return the beef chops to the skillet and spoon the garlic butter sauce over them.6️⃣Combine and Bake:Remove the foil from the potato dish in the oven.Place the browned beef chops on top of the potatoes and pour the garlic butter sauce over everything.Bake, uncovered, for an additional 30 minutes, or until the potatoes are tender and the beef chops reach an internal temperature of 145°F (63°C).7️⃣Rest and Serve:Allow the dish to rest for 5-10 minutes before serving.Garnish with chopped parsley, if desired. Serve the beef chops alongside the cheesy potato bake for a satisfying meal.
5. Melt 2 tablespoons of butter in a large skillet over medium heat.
6. Add the sliced onions and cook until translucent and slightly caramelized, about 5-7 minutes. Stir in garlic powder, salt, and pepper.In the greased baking dish, layer half of the sliced potatoes. Top with half of the cooked onions and sprinkle 1 cup of shredded cheddar cheese over the top. Repeat the layers with the remaining potatoes, onions, and cheese.3️⃣Make the Sauce:In a medium saucepan, combine the milk and sour cream. Cook over medium heat, stirring occasionally, until warmed through.Pour the mixture evenly over the layered potatoes. Cover with aluminum foil and bake for 30 minutes.4️⃣Cook the Beef Chops:While the potatoes bake, season the beef chops generously with salt and pepper.Heat olive oil in a large skillet over medium-high heat. Sear the beef chops for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.5️⃣Prepare the Garlic Butter Sauce:In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.Add the minced garlic and thyme sprigs. Cook until fragrant, about 1-2 minutes.Return the beef chops to the skillet and spoon the garlic butter sauce over them.6️⃣Combine and Bake:Remove the foil from the potato dish in the oven.Place the browned beef chops on top of the potatoes and pour the garlic butter sauce over everything.Bake, uncovered, for an additional 30 minutes, or until the potatoes are tender and the beef chops reach an internal temperature of 145°F (63°C).7️⃣Rest and Serve:Allow the dish to rest for 5-10 minutes before serving.Garnish with chopped parsley, if desired. Serve the beef chops alongside the cheesy potato bake for a satisfying meal.
7. In the greased baking dish, layer half of the sliced potatoes. Top with half of the cooked onions and sprinkle 1 cup of shredded cheddar cheese over the top. Repeat the layers with the remaining potatoes, onions, and cheese.3️⃣Make the Sauce:In a medium saucepan, combine the milk and sour cream. Cook over medium heat, stirring occasionally, until warmed through.Pour the mixture evenly over the layered potatoes. Cover with aluminum foil and bake for 30 minutes.4️⃣Cook the Beef Chops:While the potatoes bake, season the beef chops generously with salt and pepper.Heat olive oil in a large skillet over medium-high heat. Sear the beef chops for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.5️⃣Prepare the Garlic Butter Sauce:In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.Add the minced garlic and thyme sprigs. Cook until fragrant, about 1-2 minutes.Return the beef chops to the skillet and spoon the garlic butter sauce over them.6️⃣Combine and Bake:Remove the foil from the potato dish in the oven.Place the browned beef chops on top of the potatoes and pour the garlic butter sauce over everything.Bake, uncovered, for an additional 30 minutes, or until the potatoes are tender and the beef chops reach an internal temperature of 145°F (63°C).7️⃣Rest and Serve:Allow the dish to rest for 5-10 minutes before serving.Garnish with chopped parsley, if desired. Serve the beef chops alongside the cheesy potato bake for a satisfying meal.
8. 3️⃣Make the Sauce:
9. In a medium saucepan, combine the milk and sour cream. Cook over medium heat, stirring occasionally, until warmed through.Pour the mixture evenly over the layered potatoes. Cover with aluminum foil and bake for 30 minutes.4️⃣Cook the Beef Chops:While the potatoes bake, season the beef chops generously with salt and pepper.Heat olive oil in a large skillet over medium-high heat. Sear the beef chops for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.5️⃣Prepare the Garlic Butter Sauce:In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.Add the minced garlic and thyme sprigs. Cook until fragrant, about 1-2 minutes.Return the beef chops to the skillet and spoon the garlic butter sauce over them.6️⃣Combine and Bake:Remove the foil from the potato dish in the oven.Place the browned beef chops on top of the potatoes and pour the garlic butter sauce over everything.Bake, uncovered, for an additional 30 minutes, or until the potatoes are tender and the beef chops reach an internal temperature of 145°F (63°C).7️⃣Rest and Serve:Allow the dish to rest for 5-10 minutes before serving.Garnish with chopped parsley, if desired. Serve the beef chops alongside the cheesy potato bake for a satisfying meal.
10. Pour the mixture evenly over the layered potatoes. Cover with aluminum foil and bake for 30 minutes.4️⃣Cook the Beef Chops:While the potatoes bake, season the beef chops generously with salt and pepper.Heat olive oil in a large skillet over medium-high heat. Sear the beef chops for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.5️⃣Prepare the Garlic Butter Sauce:In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.Add the minced garlic and thyme sprigs. Cook until fragrant, about 1-2 minutes.Return the beef chops to the skillet and spoon the garlic butter sauce over them.6️⃣Combine and Bake:Remove the foil from the potato dish in the oven.Place the browned beef chops on top of the potatoes and pour the garlic butter sauce over everything.Bake, uncovered, for an additional 30 minutes, or until the potatoes are tender and the beef chops reach an internal temperature of 145°F (63°C).7️⃣Rest and Serve:Allow the dish to rest for 5-10 minutes before serving.Garnish with chopped parsley, if desired. Serve the beef chops alongside the cheesy potato bake for a satisfying meal.
11. 4️⃣Cook the Beef Chops:
12. While the potatoes bake, season the beef chops generously with salt and pepper.Heat olive oil in a large skillet over medium-high heat. Sear the beef chops for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.5️⃣Prepare the Garlic Butter Sauce:In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.Add the minced garlic and thyme sprigs. Cook until fragrant, about 1-2 minutes.Return the beef chops to the skillet and spoon the garlic butter sauce over them.6️⃣Combine and Bake:Remove the foil from the potato dish in the oven.Place the browned beef chops on top of the potatoes and pour the garlic butter sauce over everything.Bake, uncovered, for an additional 30 minutes, or until the potatoes are tender and the beef chops reach an internal temperature of 145°F (63°C).7️⃣Rest and Serve:Allow the dish to rest for 5-10 minutes before serving.Garnish with chopped parsley, if desired. Serve the beef chops alongside the cheesy potato bake for a satisfying meal.
13. Heat olive oil in a large skillet over medium-high heat. Sear the beef chops for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.5️⃣Prepare the Garlic Butter Sauce:In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.Add the minced garlic and thyme sprigs. Cook until fragrant, about 1-2 minutes.Return the beef chops to the skillet and spoon the garlic butter sauce over them.6️⃣Combine and Bake:Remove the foil from the potato dish in the oven.Place the browned beef chops on top of the potatoes and pour the garlic butter sauce over everything.Bake, uncovered, for an additional 30 minutes, or until the potatoes are tender and the beef chops reach an internal temperature of 145°F (63°C).7️⃣Rest and Serve:Allow the dish to rest for 5-10 minutes before serving.Garnish with chopped parsley, if desired. Serve the beef chops alongside the cheesy potato bake for a satisfying meal.
14. 5️⃣Prepare the Garlic Butter Sauce:
15. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.Add the minced garlic and thyme sprigs. Cook until fragrant, about 1-2 minutes.Return the beef chops to the skillet and spoon the garlic butter sauce over them.6️⃣Combine and Bake:Remove the foil from the potato dish in the oven.Place the browned beef chops on top of the potatoes and pour the garlic butter sauce over everything.Bake, uncovered, for an additional 30 minutes, or until the potatoes are tender and the beef chops reach an internal temperature of 145°F (63°C).7️⃣Rest and Serve:Allow the dish to rest for 5-10 minutes before serving.Garnish with chopped parsley, if desired. Serve the beef chops alongside the cheesy potato bake for a satisfying meal.
16. Add the minced garlic and thyme sprigs. Cook until fragrant, about 1-2 minutes.Return the beef chops to the skillet and spoon the garlic butter sauce over them.6️⃣Combine and Bake:Remove the foil from the potato dish in the oven.Place the browned beef chops on top of the potatoes and pour the garlic butter sauce over everything.Bake, uncovered, for an additional 30 minutes, or until the potatoes are tender and the beef chops reach an internal temperature of 145°F (63°C).7️⃣Rest and Serve:Allow the dish to rest for 5-10 minutes before serving.Garnish with chopped parsley, if desired. Serve the beef chops alongside the cheesy potato bake for a satisfying meal.
17. Return the beef chops to the skillet and spoon the garlic butter sauce over them.
18. 6️⃣Combine and Bake:Remove the foil from the potato dish in the oven.Place the browned beef chops on top of the potatoes and pour the garlic butter sauce over everything.Bake, uncovered, for an additional 30 minutes, or until the potatoes are tender and the beef chops reach an internal temperature of 145°F (63°C).7️⃣Rest and Serve:Allow the dish to rest for 5-10 minutes before serving.Garnish with chopped parsley, if desired. Serve the beef chops alongside the cheesy potato bake for a satisfying meal.
19. Remove the foil from the potato dish in the oven.Place the browned beef chops on top of the potatoes and pour the garlic butter sauce over everything.Bake, uncovered, for an additional 30 minutes, or until the potatoes are tender and the beef chops reach an internal temperature of 145°F (63°C).7️⃣Rest and Serve:Allow the dish to rest for 5-10 minutes before serving.Garnish with chopped parsley, if desired. Serve the beef chops alongside the cheesy potato bake for a satisfying meal.
20. Place the browned beef chops on top of the potatoes and pour the garlic butter sauce over everything.
21. Bake, uncovered, for an additional 30 minutes, or until the potatoes are tender and the beef chops reach an internal temperature of 145°F (63°C).7️⃣Rest and Serve:Allow the dish to rest for 5-10 minutes before serving.Garnish with chopped parsley, if desired. Serve the beef chops alongside the cheesy potato bake for a satisfying meal.
22. 7️⃣Rest and Serve:Allow the dish to rest for 5-10 minutes before serving.Garnish with chopped parsley, if desired. Serve the beef chops alongside the cheesy potato bake for a satisfying meal.
23. Allow the dish to rest for 5-10 minutes before serving.
24. Garnish with chopped parsley, if desired. Serve the beef chops alongside the cheesy potato bake for a satisfying meal.

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Notes

Beef Alternatives:Ribeye steaks or bone-in beef shoulder steaks work well for this recipe.Make it Your Own:Add fresh herbs like rosemary or sprinkle the potatoes with paprika for extra flavor.Storage:Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.
Make it Your Own:Add fresh herbs like rosemary or sprinkle the potatoes with paprika for extra flavor.Storage:Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.
Storage:Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.

Easy One-Pan Chicken Burrito Bowls Recipe

Why You’ll Love This Recipe

Struggling to find a weeknight dinner that’s both quick and satisfying, with minimal dishes to boot? You’re not alone! In busy households, the quest for delicious meals that don’t demand hours in the kitchen can feel endless. That’s where this Easy One-Pan Chicken Burrito Bowl recipe shines. Imagine tender, seasoned chicken, fluffy rice, vibrant beans, sweet corn, and perfectly sautéed vegetables, all cooked together in a single pan. This isn’t just a meal; it’s a flavor explosion waiting to happen, with the added bonus of significantly less cleanup. Minimal effort, maximum flavor – that’s the promise of this fantastic dish, and it delivers on every front. Get ready to simplify your dinner routine without compromising on taste!

Gather Your Flavorful Ingredients

The beauty of this one-pan wonder lies in its vibrant medley of fresh ingredients. Each component plays a vital role in creating a balanced and delicious meal. We’ve organized them for clarity, along with some handy substitution notes to make this recipe your own.

For the Chicken & Marinade

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces: Thighs offer more moisture and flavor, while breasts are leaner.
  • Substitution: Use tofu or firm paneer for a vegetarian option.
• 2 tablespoons olive oil: For a healthy fat base and to help spices adhere.
• 1 tablespoon chili powder: The cornerstone of smoky, mild heat.
• 1 teaspoon cumin: Adds an earthy, warm depth.
• 1 teaspoon smoked paprika: For that irresistible smoky nuance.
• ½ teaspoon garlic powder: A savory, pungent kick.
• ½ teaspoon onion powder: Rounds out the savory profile.
• ¼ teaspoon cayenne pepper (optional): For an extra layer of heat.
• Salt and black pepper to taste: Essential for enhancing all flavors.

For the Rice & Beans

• 1 tablespoon olive oil.
• 1 cup uncooked long-grain white rice: Fluffy and ready to absorb flavors.
  • Substitution: Brown rice works too, but may require a little extra liquid and simmering time. Quinoa is another excellent, quick-cooking alternative.
• 2 cups low-sodium chicken or vegetable broth: The liquid your rice will swim in, infusing it with flavor.
• 1 (15-ounce) can black beans, rinsed and drained: Hearty and a great source of protein and fiber.
  • Substitution: Kidney beans or pinto beans work just as wonderfully.

For the Veggies & Corn

• 1 tablespoon olive oil.
• 1 medium red onion, chopped: Adds a sweet, pungent bite.
• 1 red bell pepper, chopped: For a touch of sweetness and vibrant color.
• 1 green bell pepper, chopped: Adds a slightly more robust pepper flavor.
  • Substitution: Any color bell pepper will do! For extra flavor, try adding a jalapeño, seeded and minced, for a spicy kick.
• 1 cup frozen corn kernels: Sweet pops of sunshine.
  • Substitution: Fresh corn kernels from 1-2 cobs can be used. If using canned, drain it well.
• 2 cloves garlic, minced: For that essential aromatic punch.

Optional Toppings

• Avocado slices or guacamole
• Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• Salsa or pico de gallo
• Sour cream or Greek yogurt
• Fresh cilantro, chopped
• Lime wedges

Timing Your Burrito Bowl Masterpiece

This recipe is designed for efficiency!

Compared to traditional burrito bowls that often involve cooking rice separately, sautéing fillings, and then assembling, this one-pan method shaves off a significant amount of time and dishes. Even with the rice cooking time, the active prep and cooking is remarkably fast, making this a true weeknight savior.

Crafting Your Easy One-Pan Chicken Burrito Bowls

Let’s get cooking! Follow these simple steps to create your delicious burrito bowls.

Step 1: Prep Your Ingredients

Get everything ready before you start cooking to ensure a smooth process. Cut your chicken into bite-sized pieces. Chop your onions and bell peppers. Mince your garlic. Rinse and drain your beans. Measure out your spices and broth. This “mise en place” is key to stress-free cooking!

Step 2: Sear the Chicken

In a small bowl, toss the chicken pieces with 2 tablespoons of olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Make sure each piece is well-coated. Heat 1 tablespoon of olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer and sear for 2-3 minutes per side until nicely browned. Don’t worry about cooking it through at this stage; we’re just building flavor and color.

Step 3: Sauté the Veggies

Push the chicken to one side of the skillet, or temporarily remove it to a plate. Add another tablespoon of olive oil to the empty side of the pan. Add the chopped red onion and bell peppers. Sauté for 5-7 minutes until they start to soften. Add the minced garlic and cook for an additional minute until fragrant. If you removed the chicken, add it back to the pan now.

Step 4: Cook the Rice

Stir the uncooked rice into the skillet with the chicken and vegetables. Toast the rice for about 1 minute, stirring constantly, until it looks slightly opaque. This step helps the rice absorb flavors better and prevents it from becoming mushy. Pour in the chicken or vegetable broth. Bring the mixture to a simmer.

Step 5: Combine and Simmer

Stir in the rinsed and drained black beans and the frozen corn. Season everything with a bit more salt and pepper to taste. Once the broth is simmering, reduce the heat to low, cover the skillet tightly, and let it cook for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid too often, as this lets steam escape and can prolong cooking time.

Step 6: Rest and Shred

Once the rice is cooked, remove the skillet from the heat and let it rest, covered, for 5-10 minutes. This allows the flavors to meld and the rice to finish steaming perfectly. You can then gently shred some of the chicken pieces in the pan with two forks, or leave them whole, depending on your preference. The rice should be fluffy and infused with the chicken and vegetable flavors.

Step 7: Assemble Your Bowls

Spoon the finished mixture into bowls. Get creative with your favorite toppings! A dollop of sour cream, a sprinkle of cheese, some fresh salsa, and creamy avocado slices are fantastic additions that elevate this simple dish into a gourmet experience.

Nutritional Highlights

This one-pan meal offers a fantastic balance of macronutrients.

• Protein: From the chicken and beans, essential for muscle repair and satiety.
• Carbohydrates: Provided by the rice and corn, offering energy.
• Fiber: Abundant from the beans, corn, and vegetables, aiding digestion and keeping you feeling full.
• Vitamins and Minerals: A rich source from the colorful vegetables and spices.

(Note: Actual nutritional values will vary based on specific ingredients and portion sizes.)

Healthier Alternatives for a Lighter Bowl

Looking to lighten up your burrito bowls without sacrificing flavor? Try these simple swaps:

• Swap white rice for cauliflower rice or quinoa: These options are lower in carbs and higher in fiber and nutrients.
• Opt for lean protein: Use chicken breast instead of thighs, or lean ground turkey.
• Go light on the cheese and sour cream: Use a sprinkle of reduced-fat cheese or a dollop of plain Greek yogurt instead of sour cream.
• Load up on veggies: Add extra bell peppers, onions, zucchini, or even spinach for added nutrients and volume.
• Choose a fresh salsa: Pico de gallo is a great low-calorie, flavorful option.

Serving Suggestions

These burrito bowls are a complete meal on their own, but here are some ideas to enhance your dining experience:

• Side of greens: A simple side salad with a light vinaigrette complements the richness of the bowl.
• Tortilla chips: For scooping up any extra bits, or just for crunch.
• Extra lime: A squeeze of fresh lime juice right before serving brightens all the flavors.
• Hot sauce: For those who love an extra kick.

Common Mistakes to Avoid

To ensure your one-pan burrito bowls are perfect every time:

• Overcrowding the pan: This can steam the chicken and vegetables instead of searing and sautéing them, leading to less flavor and texture. Cook in batches if necessary.
• Not resting the rice: Allowing the rice to rest off the heat helps it absorb moisture evenly and become fluffy.
• Lifting the lid too often: Patience is key when cooking rice. Resist the urge to peek, as it releases steam and affects cooking time and texture.
• Not tasting and adjusting seasoning: Flavor is subjective! Always taste and add more salt, pepper, or spices as needed before serving.

Storing and Reheating Tips

Leftovers are a dinner-saver!

• Storage: Once cooled, store any leftover burrito bowls in an airtight container in the refrigerator for up to 3-4 days. It’s best to store toppings separately if possible to maintain their texture.
• Reheating: Reheat gently in the microwave, covered, until warmed through. You can also reheat it on the stovetop over low heat, adding a splash of water or broth if it seems dry. For crisper chicken, you can briefly pan-fry or bake the leftovers.

Conclusion: Your New Go-To Meal

This Easy One-Pan Chicken Burrito Bowl recipe is a testament to the fact that delicious, healthy meals don’t need to be complicated or time-consuming. With minimal prep, a single pan, and a burst of vibrant flavors, you can create a satisfying meal that will become a regular in your rotation. It’s perfect for busy weeknights, meal prep, or anytime you crave a hearty, flavorful dish with next-to-no cleanup. So, gather your ingredients, grab your favorite skillet, and get ready to enjoy a truly delightful culinary experience!

Frequently Asked Questions

One-Pan Chicken Burrito Bowl

• Author: Chef Mia

Print Recipe

Pin Recipe

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Description

ThisOne-Pan Chicken Burrito Bowlis a quick and hearty meal packed with seasoned chicken, tender rice, and a medley of beans, corn, and veggies. It’s a perfect weeknight dinner with minimal cleanup and plenty of flavor! Customize with your favorite toppings like avocado, cheese, or sour cream.

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Ingredients

Scale 1x2x3x

• Chicken:1lb (450g) boneless, skinless chicken breasts or thighs2 tablespoonsolive oil1 teaspoonground cumin1 teaspoonchili powder1 teaspoongarlic powderSalt and pepper to tasteVegetables & Add-ins:1medium onion, diced1bell pepper, diced (red or green)1 cupcorn (canned or frozen)1can (15 oz) black beans, rinsed and drainedGrains & Liquid:1 cuplong-grain white or brown rice1.5 cupswater or chicken brothGarnish & Toppings:Juice of1limeFresh cilantro, choppedOptional: Avocado, shredded cheese, sour cream, or jalapeños
• 1lb (450g) boneless, skinless chicken breasts or thighs2 tablespoonsolive oil1 teaspoonground cumin1 teaspoonchili powder1 teaspoongarlic powderSalt and pepper to taste
• 2 tablespoonsolive oil1 teaspoonground cumin1 teaspoonchili powder1 teaspoongarlic powderSalt and pepper to taste
• 1 teaspoonground cumin1 teaspoonchili powder1 teaspoongarlic powderSalt and pepper to taste
• 1 teaspoonchili powder1 teaspoongarlic powderSalt and pepper to taste
• 1 teaspoongarlic powderSalt and pepper to taste
• Salt and pepper to taste
• Vegetables & Add-ins:1medium onion, diced1bell pepper, diced (red or green)1 cupcorn (canned or frozen)1can (15 oz) black beans, rinsed and drainedGrains & Liquid:1 cuplong-grain white or brown rice1.5 cupswater or chicken brothGarnish & Toppings:Juice of1limeFresh cilantro, choppedOptional: Avocado, shredded cheese, sour cream, or jalapeños
• 1medium onion, diced1bell pepper, diced (red or green)1 cupcorn (canned or frozen)1can (15 oz) black beans, rinsed and drained
• 1bell pepper, diced (red or green)1 cupcorn (canned or frozen)1can (15 oz) black beans, rinsed and drained
• 1 cupcorn (canned or frozen)1can (15 oz) black beans, rinsed and drained
• 1can (15 oz) black beans, rinsed and drained
• Grains & Liquid:1 cuplong-grain white or brown rice1.5 cupswater or chicken brothGarnish & Toppings:Juice of1limeFresh cilantro, choppedOptional: Avocado, shredded cheese, sour cream, or jalapeños
• 1 cuplong-grain white or brown rice1.5 cupswater or chicken broth
• 1.5 cupswater or chicken broth
• Garnish & Toppings:Juice of1limeFresh cilantro, choppedOptional: Avocado, shredded cheese, sour cream, or jalapeños
• Juice of1limeFresh cilantro, choppedOptional: Avocado, shredded cheese, sour cream, or jalapeños
• Fresh cilantro, choppedOptional: Avocado, shredded cheese, sour cream, or jalapeños
• Optional: Avocado, shredded cheese, sour cream, or jalapeños

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Instructions

1. 1️⃣Prepare Your Ingredients:Dice the chicken into bite-sized pieces and season with cumin, chili powder, garlic powder, salt, and pepper.Chop the onion and bell pepper into small pieces.Rinse and drain the black beans, then set aside.2️⃣Cook the Chicken:Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.Add the seasoned chicken and cook for 5-7 minutes until browned and fully cooked.3️⃣Add Vegetables and Rice:Once the chicken is cooked, add the diced onion and bell pepper to the skillet. Sauté for 3-4 minutes until softened.Stir in the rice, black beans, and corn, mixing thoroughly.4️⃣Simmer:Pour in 1.5 cups of water or chicken broth. Bring the mixture to a boil.Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.5️⃣Final Touches:Fluff the rice with a fork. Squeeze fresh lime juice over the dish for added brightness.Garnish with chopped cilantro and your choice of toppings like avocado, cheese, or sour cream.
2. Dice the chicken into bite-sized pieces and season with cumin, chili powder, garlic powder, salt, and pepper.Chop the onion and bell pepper into small pieces.Rinse and drain the black beans, then set aside.2️⃣Cook the Chicken:Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.Add the seasoned chicken and cook for 5-7 minutes until browned and fully cooked.3️⃣Add Vegetables and Rice:Once the chicken is cooked, add the diced onion and bell pepper to the skillet. Sauté for 3-4 minutes until softened.Stir in the rice, black beans, and corn, mixing thoroughly.4️⃣Simmer:Pour in 1.5 cups of water or chicken broth. Bring the mixture to a boil.Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.5️⃣Final Touches:Fluff the rice with a fork. Squeeze fresh lime juice over the dish for added brightness.Garnish with chopped cilantro and your choice of toppings like avocado, cheese, or sour cream.
3. Chop the onion and bell pepper into small pieces.
4. Rinse and drain the black beans, then set aside.2️⃣Cook the Chicken:Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.Add the seasoned chicken and cook for 5-7 minutes until browned and fully cooked.3️⃣Add Vegetables and Rice:Once the chicken is cooked, add the diced onion and bell pepper to the skillet. Sauté for 3-4 minutes until softened.Stir in the rice, black beans, and corn, mixing thoroughly.4️⃣Simmer:Pour in 1.5 cups of water or chicken broth. Bring the mixture to a boil.Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.5️⃣Final Touches:Fluff the rice with a fork. Squeeze fresh lime juice over the dish for added brightness.Garnish with chopped cilantro and your choice of toppings like avocado, cheese, or sour cream.
5. 2️⃣Cook the Chicken:Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.Add the seasoned chicken and cook for 5-7 minutes until browned and fully cooked.3️⃣Add Vegetables and Rice:Once the chicken is cooked, add the diced onion and bell pepper to the skillet. Sauté for 3-4 minutes until softened.Stir in the rice, black beans, and corn, mixing thoroughly.4️⃣Simmer:Pour in 1.5 cups of water or chicken broth. Bring the mixture to a boil.Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.5️⃣Final Touches:Fluff the rice with a fork. Squeeze fresh lime juice over the dish for added brightness.Garnish with chopped cilantro and your choice of toppings like avocado, cheese, or sour cream.
6. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
7. Add the seasoned chicken and cook for 5-7 minutes until browned and fully cooked.3️⃣Add Vegetables and Rice:Once the chicken is cooked, add the diced onion and bell pepper to the skillet. Sauté for 3-4 minutes until softened.Stir in the rice, black beans, and corn, mixing thoroughly.4️⃣Simmer:Pour in 1.5 cups of water or chicken broth. Bring the mixture to a boil.Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.5️⃣Final Touches:Fluff the rice with a fork. Squeeze fresh lime juice over the dish for added brightness.Garnish with chopped cilantro and your choice of toppings like avocado, cheese, or sour cream.
8. 3️⃣Add Vegetables and Rice:Once the chicken is cooked, add the diced onion and bell pepper to the skillet. Sauté for 3-4 minutes until softened.Stir in the rice, black beans, and corn, mixing thoroughly.4️⃣Simmer:Pour in 1.5 cups of water or chicken broth. Bring the mixture to a boil.Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.5️⃣Final Touches:Fluff the rice with a fork. Squeeze fresh lime juice over the dish for added brightness.Garnish with chopped cilantro and your choice of toppings like avocado, cheese, or sour cream.
9. Once the chicken is cooked, add the diced onion and bell pepper to the skillet. Sauté for 3-4 minutes until softened.
10. Stir in the rice, black beans, and corn, mixing thoroughly.4️⃣Simmer:Pour in 1.5 cups of water or chicken broth. Bring the mixture to a boil.Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.5️⃣Final Touches:Fluff the rice with a fork. Squeeze fresh lime juice over the dish for added brightness.Garnish with chopped cilantro and your choice of toppings like avocado, cheese, or sour cream.
11. 4️⃣Simmer:Pour in 1.5 cups of water or chicken broth. Bring the mixture to a boil.Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.5️⃣Final Touches:Fluff the rice with a fork. Squeeze fresh lime juice over the dish for added brightness.Garnish with chopped cilantro and your choice of toppings like avocado, cheese, or sour cream.
12. Pour in 1.5 cups of water or chicken broth. Bring the mixture to a boil.
13. Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.5️⃣Final Touches:Fluff the rice with a fork. Squeeze fresh lime juice over the dish for added brightness.Garnish with chopped cilantro and your choice of toppings like avocado, cheese, or sour cream.
14. 5️⃣Final Touches:Fluff the rice with a fork. Squeeze fresh lime juice over the dish for added brightness.Garnish with chopped cilantro and your choice of toppings like avocado, cheese, or sour cream.
15. Fluff the rice with a fork. Squeeze fresh lime juice over the dish for added brightness.
16. Garnish with chopped cilantro and your choice of toppings like avocado, cheese, or sour cream.

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Notes

For extra flavor, swap water for chicken broth or add a splash of hot sauce to the liquid.Adjust spice levels by adding more chili powder or diced jalapeños.Leftovers store well in an airtight container in the fridge for up to 3 days.
Adjust spice levels by adding more chili powder or diced jalapeños.Leftovers store well in an airtight container in the fridge for up to 3 days.
Leftovers store well in an airtight container in the fridge for up to 3 days.

Busy Weeknight Savior: Easy Sausage and Rice Skillet

Are you tired of the endless weeknight dinner dilemma, staring into the fridge wondering what magical, time-saving meal you can whip up? In today’s fast-paced world, studies show that busy households spend an average of 45 minutes per night on dinner preparation and cleanup. If that sounds familiar, you need a culinary hero! Enter the Easy Sausage and Rice Skillet – a one-pan wonder that’s packed with smoky sausage, vibrant bell peppers, a kick of Cajun spice, and fluffy rice. This quick and flavorful meal is perfect for those hectic evenings or when you’re simply craving a comforting taste of the South without the fuss.

Flavor Fiesta: Ingredients You’ll Need

This recipe is designed for maximum flavor with minimal effort. Here’s what you’ll need to gather:

The Stars of the Show

• Smoked Sausage: 12-16 ounces, sliced into ½-inch rounds. Andouille or kielbasa work beautifully, offering a rich, smoky depth. (Look for sausage with a good fat content for maximum flavor and tenderness.)
• Rice: 1 cup uncooked long-grain white rice, rinsed. Jasmine or Basmati rice will also yield delicious results, adding a fragrant aroma. (Rinsing removes excess starch, preventing a gummy texture.)
• Bell Peppers: 2 medium, any color (red, yellow, green), chopped. The color variety adds visual appeal and a spectrum of sweet, crisp flavors.

Aromatic Adventures

• Onion: 1 medium, chopped. A yellow or white onion provides a foundational sweetness.
• Garlic: 3-4 cloves, minced. The pungent heart of many savory dishes.
• Cajun Seasoning: 1-2 tablespoons, adjust to your spice preference. This is your flavor powerhouse, bringing heat and complex spice notes. (Brands vary in salt and spice level, so taste and adjust.)
• Optional: Cayenne Pepper: ½ teaspoon, for an extra kick.

Liquid Gold and Flavor Boosters

• Chicken Broth: 2 cups. Low-sodium broth is recommended so you can control the saltiness, especially with the sausage. Vegetable broth can be used for a vegetarian twist.
• Diced Tomatoes: 1 (14.5 ounce) can, undrained. Adds moisture, acidity, and a lovely red hue. Fire-roasted tomatoes provide an extra layer of smoky depth.
• Olive Oil: 1 tablespoon, for sautéing.

Optional Garnishes (For Extra Zing!)

• Fresh parsley, chopped
• Green onions, sliced
• A dollop of sour cream or Greek yogurt

Timing is Everything

Compared to the average 60-minute weeknight meal, this sausage and rice skillet is a true time-saver, fitting perfectly into even the busiest schedules. The minimal prep and streamlined cooking process mean you can get a hearty, delicious meal on the table in under an hour.

Cooking Up a Storm: Step-by-Step

Step 1: Prep Your Ingredients

This is where the “easy” in easy sausage and rice skillet truly shines. Chop your bell peppers and onion, mince your garlic, and slice your sausage. Rinse your rice under cold water until the water runs clear. Having everything prepped and ready to go before you start cooking will make the process smooth and enjoyable.

Step 2: Brown the Sausage

Heat a large, deep skillet or Dutch oven over medium-high heat. Add the sliced sausage and cook, stirring occasionally, until browned and rendered some of its fat, about 5-7 minutes. The browning process adds a crucial depth of flavor and a delightful texture.

Step 3: Sauté the Veggies

Remove the browned sausage from the skillet with a slotted spoon and set aside, leaving about 1-2 tablespoons of the rendered fat in the pan (drain excess if needed). Add the chopped onions and bell peppers to the skillet, and cook, stirring, until they start to soften, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Step 4: Toast the Rice

Add the rinsed rice to the skillet with the vegetables. Stir and cook for about 1-2 minutes, allowing the rice to toast slightly in the rendered fat. This step enhances the nutty flavor of the rice and helps to keep the grains separate during cooking.

Step 5: Simmer to Perfection

Now, it’s time to bring it all together. Stir in the Cajun seasoning (and cayenne, if using) until everything is well coated. Pour in the chicken broth and the can of diced tomatoes (with their juice). Bring the mixture to a boil, then reduce the heat to low, cover the skillet tightly, and simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed. Avoid the temptation to lift the lid too often, as this releases steam and can affect the cooking time and texture of the rice.

Step 6: Rest and Serve

Once the rice is cooked, remove the skillet from the heat and let it stand, covered, for 5 minutes. This resting period allows the steam to redistribute, ensuring perfectly fluffy rice. Gently stir in the reserved browned sausage. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley and green onions if desired.

Nutritional Snapshot

While exact nutritional values can vary based on specific ingredients used (especially the sausage), a typical serving of this Easy Sausage and Rice Skillet is generally:

• Calories: Approximately 450-600 kcal
• Protein: High, primarily from the sausage
• Carbohydrates: Moderate, from the rice
• Fat: Moderate, depending on sausage fat content

(Note: This is an estimate. For precise nutritional information, it’s best to use a recipe calculator with your specific ingredients.)

Healthier Twists, Undiminished Flavor

Looking to lighten things up without sacrificing taste? Try these smart swaps:

• Leaner Sausage: Opt for turkey sausage or a lower-fat pork sausage.
• Brown Rice: Substitute brown rice for white rice. It adds fiber and nutrients, though it will require a slightly longer cooking time (follow package directions).
• Lots of Veggies: Pile on extra bell peppers, or add in chopped zucchini, spinach, or kale during the last few minutes of simmering.
• Reduced Sodium Broth: Always a good choice for controlling salt intake.

Serving Suggestions: Elevate Your Plate

This skillet is a complete meal on its own, but here are a few ideas to make it even more special:

• Fresh Herbs: A generous sprinkle of fresh parsley or cilantro adds brightness.
• Tangy Topping: A dollop of sour cream, Greek yogurt, or a drizzle of sriracha can add a delightful contrast.
• Green Salad: A simple side salad with a light vinaigrette balances the richness of the dish.
• Crusty Bread: Perfect for soaking up any leftover savory juices.

Common Pitfalls to Avoid

To ensure your Easy Sausage and Rice Skillet turns out perfectly every time, steer clear of these common mistakes:

• Not Rinsing Rice: This can lead to a gummy, starchy texture.
• Opening the Lid Too Soon: Resist the urge! It disrupts the simmering process and can result in undercooked rice.
• Overcrowding the Pan: Ensure your skillet is large enough to allow ingredients to cook evenly.
• Burning the Garlic: Garlic cooks quickly; add it towards the end of sautéing vegetables and stir constantly.
• Not Tasting and Adjusting: Sausage and seasonings can vary greatly. Always taste before serving and adjust salt, pepper, or spice as needed.

Storing Your Masterpiece

Leftovers are a weeknight dinner’s best friend! Store any remaining sausage and rice skillet in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the rice seems dry.

Your New Weeknight Go-To

This Easy Sausage and Rice Skillet is more than just a recipe; it’s a solution. It’s a testament to how delicious and satisfying weeknight meals can be without demanding hours in the kitchen. With its smoky, spicy, and comforting flavors, it’s destined to become a staple in your recipe rotation. So next time you’re faced with a looming weeknight dinner, remember this one-pan wonder. Give it a try and experience the joy of a simple, flavorful meal made with love. Happy cooking!

Frequently Asked Questions

Cajun Sausage and Rice Skillet

• Author: Chef Mia

Print Recipe

Pin Recipe

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Description

A one-pan wonder that’s packed with smoky sausage, vibrant bell peppers, Cajun spice, and fluffy rice. This quick and flavorful meal is perfect for busy weeknights or when you’re craving a taste of the South.

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Ingredients

Scale 1x2x3x

• 12 ozsmoked sausage (Andouille or Kielbasa), sliced into ½-inch rounds1 cuplong-grain white rice, rinsed1red bell pepper, diced1green bell pepper, diced1medium yellow or white onion, diced3cloves garlic, minced1½ cupschicken broth2 tbspCajun seasoning (store-bought or homemade)1 tbspolive oilSalt and pepper to tasteFresh parsley (optional, for garnish)Green onions (optional, for garnish)Hot sauce (optional, for serving)
• 1 cuplong-grain white rice, rinsed1red bell pepper, diced1green bell pepper, diced1medium yellow or white onion, diced3cloves garlic, minced1½ cupschicken broth2 tbspCajun seasoning (store-bought or homemade)1 tbspolive oilSalt and pepper to tasteFresh parsley (optional, for garnish)Green onions (optional, for garnish)Hot sauce (optional, for serving)
• 1red bell pepper, diced1green bell pepper, diced1medium yellow or white onion, diced3cloves garlic, minced1½ cupschicken broth2 tbspCajun seasoning (store-bought or homemade)1 tbspolive oilSalt and pepper to tasteFresh parsley (optional, for garnish)Green onions (optional, for garnish)Hot sauce (optional, for serving)
• 1green bell pepper, diced1medium yellow or white onion, diced3cloves garlic, minced1½ cupschicken broth2 tbspCajun seasoning (store-bought or homemade)1 tbspolive oilSalt and pepper to tasteFresh parsley (optional, for garnish)Green onions (optional, for garnish)Hot sauce (optional, for serving)
• 1medium yellow or white onion, diced3cloves garlic, minced1½ cupschicken broth2 tbspCajun seasoning (store-bought or homemade)1 tbspolive oilSalt and pepper to tasteFresh parsley (optional, for garnish)Green onions (optional, for garnish)Hot sauce (optional, for serving)
• 3cloves garlic, minced1½ cupschicken broth2 tbspCajun seasoning (store-bought or homemade)1 tbspolive oilSalt and pepper to tasteFresh parsley (optional, for garnish)Green onions (optional, for garnish)Hot sauce (optional, for serving)
• 1½ cupschicken broth2 tbspCajun seasoning (store-bought or homemade)1 tbspolive oilSalt and pepper to tasteFresh parsley (optional, for garnish)Green onions (optional, for garnish)Hot sauce (optional, for serving)
• 2 tbspCajun seasoning (store-bought or homemade)1 tbspolive oilSalt and pepper to tasteFresh parsley (optional, for garnish)Green onions (optional, for garnish)Hot sauce (optional, for serving)
• 1 tbspolive oilSalt and pepper to tasteFresh parsley (optional, for garnish)Green onions (optional, for garnish)Hot sauce (optional, for serving)
• Salt and pepper to tasteFresh parsley (optional, for garnish)Green onions (optional, for garnish)Hot sauce (optional, for serving)
• Fresh parsley (optional, for garnish)Green onions (optional, for garnish)Hot sauce (optional, for serving)
• Green onions (optional, for garnish)Hot sauce (optional, for serving)
• Hot sauce (optional, for serving)

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Instructions

1. 1️⃣Prepare the Ingredients:Slice the sausage into ½-inch rounds.Dice the bell peppers and onion, and mince the garlic.Rinse the rice under cold water until the water runs clear to remove excess starch.2️⃣Cook the Sausage:Heat 1 tablespoon of olive oil in a large skillet over medium heat.Add the sliced sausage and cook for 5-7 minutes until browned and crispy on the edges.Remove the sausage from the skillet and set aside.3️⃣Sauté the Veggies:In the same skillet, add the diced onion and bell peppers.Sauté for about 3 minutes, stirring occasionally, until softened.Add the minced garlic and cook for an additional minute until fragrant.4️⃣Toast the Rice:Add the rinsed rice to the skillet and stir to combine with the vegetables and oil.Toast the rice for about 2 minutes, stirring occasionally, until it smells fragrant and begins to turn golden.5️⃣Cook the Rice:Pour in the chicken broth and sprinkle in the Cajun seasoning. Stir well to combine.Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is fully absorbed.6️⃣Combine and Finish:Once the rice is cooked, return the sausage to the skillet.Stir everything together and cook for an additional 3-5 minutes to allow the flavors to meld.7️⃣Serve:Serve hot, garnished with chopped parsley, green onions, and a drizzle of hot sauce, if desired.
2. Slice the sausage into ½-inch rounds.
3. Dice the bell peppers and onion, and mince the garlic.Rinse the rice under cold water until the water runs clear to remove excess starch.2️⃣Cook the Sausage:Heat 1 tablespoon of olive oil in a large skillet over medium heat.Add the sliced sausage and cook for 5-7 minutes until browned and crispy on the edges.Remove the sausage from the skillet and set aside.3️⃣Sauté the Veggies:In the same skillet, add the diced onion and bell peppers.Sauté for about 3 minutes, stirring occasionally, until softened.Add the minced garlic and cook for an additional minute until fragrant.4️⃣Toast the Rice:Add the rinsed rice to the skillet and stir to combine with the vegetables and oil.Toast the rice for about 2 minutes, stirring occasionally, until it smells fragrant and begins to turn golden.5️⃣Cook the Rice:Pour in the chicken broth and sprinkle in the Cajun seasoning. Stir well to combine.Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is fully absorbed.6️⃣Combine and Finish:Once the rice is cooked, return the sausage to the skillet.Stir everything together and cook for an additional 3-5 minutes to allow the flavors to meld.7️⃣Serve:Serve hot, garnished with chopped parsley, green onions, and a drizzle of hot sauce, if desired.
4. Rinse the rice under cold water until the water runs clear to remove excess starch.2️⃣Cook the Sausage:Heat 1 tablespoon of olive oil in a large skillet over medium heat.Add the sliced sausage and cook for 5-7 minutes until browned and crispy on the edges.Remove the sausage from the skillet and set aside.3️⃣Sauté the Veggies:In the same skillet, add the diced onion and bell peppers.Sauté for about 3 minutes, stirring occasionally, until softened.Add the minced garlic and cook for an additional minute until fragrant.4️⃣Toast the Rice:Add the rinsed rice to the skillet and stir to combine with the vegetables and oil.Toast the rice for about 2 minutes, stirring occasionally, until it smells fragrant and begins to turn golden.5️⃣Cook the Rice:Pour in the chicken broth and sprinkle in the Cajun seasoning. Stir well to combine.Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is fully absorbed.6️⃣Combine and Finish:Once the rice is cooked, return the sausage to the skillet.Stir everything together and cook for an additional 3-5 minutes to allow the flavors to meld.7️⃣Serve:Serve hot, garnished with chopped parsley, green onions, and a drizzle of hot sauce, if desired.
5. 2️⃣Cook the Sausage:
6. Heat 1 tablespoon of olive oil in a large skillet over medium heat.Add the sliced sausage and cook for 5-7 minutes until browned and crispy on the edges.Remove the sausage from the skillet and set aside.3️⃣Sauté the Veggies:In the same skillet, add the diced onion and bell peppers.Sauté for about 3 minutes, stirring occasionally, until softened.Add the minced garlic and cook for an additional minute until fragrant.4️⃣Toast the Rice:Add the rinsed rice to the skillet and stir to combine with the vegetables and oil.Toast the rice for about 2 minutes, stirring occasionally, until it smells fragrant and begins to turn golden.5️⃣Cook the Rice:Pour in the chicken broth and sprinkle in the Cajun seasoning. Stir well to combine.Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is fully absorbed.6️⃣Combine and Finish:Once the rice is cooked, return the sausage to the skillet.Stir everything together and cook for an additional 3-5 minutes to allow the flavors to meld.7️⃣Serve:Serve hot, garnished with chopped parsley, green onions, and a drizzle of hot sauce, if desired.
7. Add the sliced sausage and cook for 5-7 minutes until browned and crispy on the edges.Remove the sausage from the skillet and set aside.3️⃣Sauté the Veggies:In the same skillet, add the diced onion and bell peppers.Sauté for about 3 minutes, stirring occasionally, until softened.Add the minced garlic and cook for an additional minute until fragrant.4️⃣Toast the Rice:Add the rinsed rice to the skillet and stir to combine with the vegetables and oil.Toast the rice for about 2 minutes, stirring occasionally, until it smells fragrant and begins to turn golden.5️⃣Cook the Rice:Pour in the chicken broth and sprinkle in the Cajun seasoning. Stir well to combine.Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is fully absorbed.6️⃣Combine and Finish:Once the rice is cooked, return the sausage to the skillet.Stir everything together and cook for an additional 3-5 minutes to allow the flavors to meld.7️⃣Serve:Serve hot, garnished with chopped parsley, green onions, and a drizzle of hot sauce, if desired.
8. Remove the sausage from the skillet and set aside.
9. 3️⃣Sauté the Veggies:In the same skillet, add the diced onion and bell peppers.Sauté for about 3 minutes, stirring occasionally, until softened.Add the minced garlic and cook for an additional minute until fragrant.4️⃣Toast the Rice:Add the rinsed rice to the skillet and stir to combine with the vegetables and oil.Toast the rice for about 2 minutes, stirring occasionally, until it smells fragrant and begins to turn golden.5️⃣Cook the Rice:Pour in the chicken broth and sprinkle in the Cajun seasoning. Stir well to combine.Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is fully absorbed.6️⃣Combine and Finish:Once the rice is cooked, return the sausage to the skillet.Stir everything together and cook for an additional 3-5 minutes to allow the flavors to meld.7️⃣Serve:Serve hot, garnished with chopped parsley, green onions, and a drizzle of hot sauce, if desired.
10. In the same skillet, add the diced onion and bell peppers.Sauté for about 3 minutes, stirring occasionally, until softened.Add the minced garlic and cook for an additional minute until fragrant.4️⃣Toast the Rice:Add the rinsed rice to the skillet and stir to combine with the vegetables and oil.Toast the rice for about 2 minutes, stirring occasionally, until it smells fragrant and begins to turn golden.5️⃣Cook the Rice:Pour in the chicken broth and sprinkle in the Cajun seasoning. Stir well to combine.Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is fully absorbed.6️⃣Combine and Finish:Once the rice is cooked, return the sausage to the skillet.Stir everything together and cook for an additional 3-5 minutes to allow the flavors to meld.7️⃣Serve:Serve hot, garnished with chopped parsley, green onions, and a drizzle of hot sauce, if desired.
11. Sauté for about 3 minutes, stirring occasionally, until softened.
12. Add the minced garlic and cook for an additional minute until fragrant.4️⃣Toast the Rice:Add the rinsed rice to the skillet and stir to combine with the vegetables and oil.Toast the rice for about 2 minutes, stirring occasionally, until it smells fragrant and begins to turn golden.5️⃣Cook the Rice:Pour in the chicken broth and sprinkle in the Cajun seasoning. Stir well to combine.Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is fully absorbed.6️⃣Combine and Finish:Once the rice is cooked, return the sausage to the skillet.Stir everything together and cook for an additional 3-5 minutes to allow the flavors to meld.7️⃣Serve:Serve hot, garnished with chopped parsley, green onions, and a drizzle of hot sauce, if desired.
13. 4️⃣Toast the Rice:Add the rinsed rice to the skillet and stir to combine with the vegetables and oil.Toast the rice for about 2 minutes, stirring occasionally, until it smells fragrant and begins to turn golden.5️⃣Cook the Rice:Pour in the chicken broth and sprinkle in the Cajun seasoning. Stir well to combine.Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is fully absorbed.6️⃣Combine and Finish:Once the rice is cooked, return the sausage to the skillet.Stir everything together and cook for an additional 3-5 minutes to allow the flavors to meld.7️⃣Serve:Serve hot, garnished with chopped parsley, green onions, and a drizzle of hot sauce, if desired.
14. Add the rinsed rice to the skillet and stir to combine with the vegetables and oil.
15. Toast the rice for about 2 minutes, stirring occasionally, until it smells fragrant and begins to turn golden.5️⃣Cook the Rice:Pour in the chicken broth and sprinkle in the Cajun seasoning. Stir well to combine.Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is fully absorbed.6️⃣Combine and Finish:Once the rice is cooked, return the sausage to the skillet.Stir everything together and cook for an additional 3-5 minutes to allow the flavors to meld.7️⃣Serve:Serve hot, garnished with chopped parsley, green onions, and a drizzle of hot sauce, if desired.
16. 5️⃣Cook the Rice:Pour in the chicken broth and sprinkle in the Cajun seasoning. Stir well to combine.Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is fully absorbed.6️⃣Combine and Finish:Once the rice is cooked, return the sausage to the skillet.Stir everything together and cook for an additional 3-5 minutes to allow the flavors to meld.7️⃣Serve:Serve hot, garnished with chopped parsley, green onions, and a drizzle of hot sauce, if desired.
17. Pour in the chicken broth and sprinkle in the Cajun seasoning. Stir well to combine.
18. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is fully absorbed.6️⃣Combine and Finish:Once the rice is cooked, return the sausage to the skillet.Stir everything together and cook for an additional 3-5 minutes to allow the flavors to meld.7️⃣Serve:Serve hot, garnished with chopped parsley, green onions, and a drizzle of hot sauce, if desired.
19. 6️⃣Combine and Finish:Once the rice is cooked, return the sausage to the skillet.Stir everything together and cook for an additional 3-5 minutes to allow the flavors to meld.7️⃣Serve:Serve hot, garnished with chopped parsley, green onions, and a drizzle of hot sauce, if desired.
20. Once the rice is cooked, return the sausage to the skillet.
21. Stir everything together and cook for an additional 3-5 minutes to allow the flavors to meld.7️⃣Serve:Serve hot, garnished with chopped parsley, green onions, and a drizzle of hot sauce, if desired.
22. 7️⃣Serve:Serve hot, garnished with chopped parsley, green onions, and a drizzle of hot sauce, if desired.
23. Serve hot, garnished with chopped parsley, green onions, and a drizzle of hot sauce, if desired.

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Notes

Adjust Spice Level:Use more or less Cajun seasoning or hot sauce based on your spice preference.Make it Your Own:Add other vegetables like celery, diced tomatoes, or corn for added flavor and texture.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Make it Your Own:Add other vegetables like celery, diced tomatoes, or corn for added flavor and texture.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.