Recipe Professional

Category: Main Dish

Easy Sheet Pan Chicken Thighs Recipe
These easy sheet pan chicken thighs are a guaranteed crowd-pleaser and are ready in under 45 minutes! Crispy chicken thighs, tender potatoes, and caramelized onions are baked together on one sheet pan for maximum flavor and minimal fuss.

Mid-week chaos calls for easy, delicious meals with minimal cleanup. That’s where this sheet-pan chicken recipe shines! Toss chicken thighs and your favorite veggies onto a baking sheet, pop it in the oven, and let the magic happen. You’ll have a crispy, delicious dinner in no time.

For more sheet pan dinners, see our brown sugar baked salmon with green beans! Or, if you prefer a hands-off approach, these easy slow cooker chicken thighs are a lifesaver.

Key Ingredients
- Chicken Thighs: I use skinless chicken thighs for this recipe. I’ve also made it with drumsticks and chicken breasts with great results. When using skin-on chicken, I prefer searing it before adding it to the baking sheet for a bit of extra color.
- Potatoes and Red Onion: You can add whatever veggies you like to the sheet pan, but I love potatoes and red onion. The potatoes become tender, and the onion turns soft and sweet. For more inspiration, think about sweet potatoes or cubed winter squash instead of potatoes. I also love roasted cabbage, so adding some chopped cabbage to the sheet pan is also great!
- Olive Oil and Seasonings: I use olive or avocado oil so the chicken and veggies brown nicely. Then, I keep the seasoning really simple, but you can have a lot of fun here. I use salt, pepper, and garlic in the recipe below, but you can use your favorite spice blends instead. Think Italian seasoning, Cajun seasoning, chili powder, and more!
- Greens: As the sheet pan comes out of the oven, I toss some baby spinach or arugula around the chicken. They wilt slightly from the heat of the chicken and veggies and get dressed in the pan juices.
How to Make Sheet Pan Chicken Thighs

These sheet pan chicken thighs are quick and easy. You will need about 10 minutes to prep, and then toss chicken thighs, potatoes, and onions onto a baking sheet and bake in the oven until crispy.

Before baking them, we season the chicken thighs and potatoes with salt and pepper. Then, for extra flavor, we toss in some minced garlic towards the end of the baking time (adding the garlic later prevents it from burning in the oven and turning bitter).

We bake the chicken thighs in a 425°F oven for about 35 minutes. This bake time is perfect for roasting vegetables along with the chicken.

Then, I toss some greens onto the sheet pan just before serving. The heat from the baked chicken thighs and potatoes will wilt them down a little. Easy, and dinner is made all in one pan!
Easy Sheet Pan Chicken Thighs

PREP
10 mins

COOK
35 mins

TOTAL
45 mins

Our easy sheet pan chicken thighs recipe is fuss-free and perfect for busy nights. We keep the seasoning simple, but feel free to throw your favorite spice blend on top of the chicken and potatoes.

4 Servings

You Will Need

4 bone-in, skin-on chicken thighs, about 1 ½ pounds

8 ounces Yukon gold potatoes, cut into 1/2-inch pieces (2 medium)

1 medium red onion, cut into 1/2-inch wedges

2 teaspoons olive oil or avocado oil

3/4 teaspoon fine sea salt or seasoned salt

1/2 teaspoon fresh ground black pepper

2 garlic cloves, minced

1 ½ cups fresh arugula leaves or baby spinach

Directions

1Preheat the oven to 425°F (218°C). Line a rimmed baking sheet (sheet pan) with parchment paper or aluminum foil.

2Trim excess skin and pat chicken dry, then generously season with a 1/2 teaspoon of salt and 1/4 teaspoon of pepper on both sides.

3Spread potatoes and onions on the prepared baking sheet and toss with one teaspoon of the oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper.

4Nestle the seasoned chicken thighs, skin-side facing up, between the potatoes and onions. Bake the chicken and potatoes for 15 minutes.

5Meanwhile, toss minced garlic and the remaining teaspoon of oil in a small bowl. After 15 minutes of baking, scatter the garlic over the chicken thighs, potatoes, and onions. Continue to bake until the chicken is no longer pink in the middle, or an internal thermometer reads 165°F (73°C) when inserted into the thigh, about 20 minutes more.

6Before serving, scatter arugula leaves over the chicken, potatoes, and onions.

Adam and Joanne’s Tips

Skinless chicken thighs or breasts: Follow the recipe as stated, but rub the skinless chicken with a teaspoon of oil before baking. After adding the garlic, continue to bake until the chicken is cooked through (this will take a bit less time than mentioned above for bone-in chicken thighs).

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 thigh plus 1/4 of the veggies
/
Calories
216
/
Protein
16 g
/
Carbohydrate
13 g
/
Dietary Fiber
2 g
/
Total Sugars
2 g
/
Total Fat
11 g
/
Saturated Fat
3 g
/
Cholesterol
81 mg
/
Sodium
716 mg

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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March 25, 2026
Slow Cooker Honey Mustard Chicken
If you need an easy dinner, this slow cooker honey mustard chicken is a lifesaver. Juicy chicken breasts cook in a sweet and tangy honey Dijon sauce. Great for meal prep and making ahead.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Slow Cooker Recipes

At A Glance
- ⏱ Ready In: 3 hours 10 minutes
- 🍽 Serves: 6
- 🌱 Diet: Gluten-free, dairy-optional, high-protein
- 💪 Nutrition Highlights: High in lean protein, low-carb, family-friendly
- 🥕 Main Ingredients: Chicken breasts, honey, Dijon mustard, butter, spices
- 🔥 Flavor Profile: Sweet, tangy, savory with a rich honey mustard glaze
- 🧊 Meal-Prep: Keeps up to 4 days in the fridge and reheats well
- Best Served With: Rice, mashed potatoes, wraps, sandwiches, or fresh salads
This slow cooker honey mustard chicken is a great weeknight recipe because the slow cooker does all the work while you get on with your day. The chicken slowly cooks in a glossy honey Dijon sauce that’s sweet, tangy, and buttery. As it cooks, the chicken becomes incredibly tender and perfect for shredding.

The seasoning blend adds depth so it doesn’t taste overly sweet — just balanced and savory with a little warmth from paprika and Italian herbs. I especially love how versatile this dish is. Some nights we pile it over rice or mashed potatoes, other nights it ends up in wraps or sandwiches.

If you enjoy simple chicken dinners, this slow cooker dinner recipe guarantees juicy results.

👩‍🍳 You might also like these dishes: slow cooker steak bites, slow cooker chicken tikka masala, or try my shredded chicken slow cooker recipe. Find more slow cooker chicken meals here.

What You’ll Need

Here is what you’ll need for this slow cooker honey mustard chicken recipe. Find the full measurements in the recipe card below.
- Chicken breasts – Lean protein that becomes tender and easy to shred in the slow cooker. You can swap for boneless thighs or even drumsticks if you prefer darker meat.
- Seasoning Blend: Italian seasoning or Italian herbs, paprika for mild warmth and color, garlic powder for savory base, onion powder for subtle sweetness and depth, salt, and pepper (essential for bringing out the flavor of the chicken.
- Honey Mustard Sauce: honey for natural sweetness and glossiness, Dijon mustard for that tangy, slightly spicy flavor that balances the honey, a little fresh garlic for extra punch, and melted butter to add richness and help the sauce coat the chicken beautifully.
- Optional: Sometimes, I make a creamy version of this dish and add a little light cream in the last 30 minutes of cooking. It gives it a more mellowed out flavor and more luxurious finish.
Ingredient Swaps & Tips
- Whole grain mustard can replace Dijon for more texture
- Add a splash of lemon juice for brightness
- Maple syrup works as a substitute for honey if needed
How To Make Slow Cooker Honey Mustard Chicken

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for slow cooker honey mustard chicken.
- Mix Italian seasoning, paprika, garlic powder, onion powder, salt, and pepper in a bowl.
- Season both sides of the chicken breasts with the spice mixture.
- Place the seasoned chicken into the slow cooker.
- In another bowl, whisk together honey, Dijon mustard, minced garlic, and melted butter.
- Pour the honey mustard sauce over the chicken.
- Cook on HIGH for 1.5-2 hours or LOW for 3-3.5 hours or until the internal temperature reaches 165°F (75°C).
- Shred the chicken using two forks.
- Let it cook for an additional 30 minutes (on LOW) so the chicken soaks up the sauce. Optional: Sometimes, I make a creamy version of this dish and add a little light cream in the last 30 minutes of cooking. It gives it a more mellowed out flavor and luxurious finish.
Recipe Tips/Variations
- Don’t overcook chicken breasts. Chicken breasts can dry out if cooked too long. Check around the 3-hour mark.
- Season ahead for more flavor. You can season the chicken up to 24 hours in advance and store it in the fridge. This helps the spices soak into the meat.
- Adjust the sauce balance. Sweeter: add more honey. Tangier: add extra Dijon mustard. Richer: add an extra tablespoon of butter
- Use different chicken cuts: Boneless chicken thighs work great and stay extra juicy Bone-in thighs can be cooked to 175°F for the most tender texture
- Meal Prep: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave with a spoonful of sauce. It also freezes well for up to 2 months.
Serving Suggestions

This crockpot honey mustard chicken is incredibly versatile. The shredded chicken soaks up the sauce beautifully, which means it works in so many meals.

Serve it over fluffy rice or creamy mashed potatoes, so the sauce doesn’t go to waste. It’s also fantastic tucked into wraps, chicken sandwiches, or sliders for an easy lunch.

Another favorite in my kitchen is using the shredded chicken on top of a fresh salad with crunchy veggies, avocado, and a light vinaigrette — the sweet and tangy flavor pairs surprisingly well with greens.

💬 If you’ve tried this slow cooker honey mustard chicken or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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If you need an easy dinner, this slow cooker honey mustard chicken is a lifesaver. Juicy chicken breasts cook in a sweet and tangy honey Dijon sauce. Great for meal prep and making ahead. Find step-by-step photos and more recipe tips above.

In a bowl, combine Italian seasoning, paprika, garlic powder, onion powder, pepper, and salt.

Sprinkle the seasoning mixture evenly over both sides of the chicken breasts.

Place the seasoned chicken in the slow cooker.

In a separate bowl, whisk together the honey, Dijon mustard, minced garlic, and melted butter.

Pour the sauce evenly over the chicken.

Cover and cook on HIGH for 1.5-2 hours or LOW for 3-3.5 hours, or until the chicken reaches an internal temperature of 165°F (74°C).

Shred the chicken with two forks.

Return the shredded chicken to the slow cooker and cook for another 30 minutes to let it absorb the sauce. Serve warm. Optional: if you want a creamier, milder version, add 1/2 cup of light cream in the last 30 minutes as well.

Can I use chicken thighs instead of chicken breasts? Yes. Boneless thighs work very well and stay extra juicy. Bone-in thighs should be cooked to about 175°F for the best tenderness.

Can I prep this ahead of time? Absolutely. Season the chicken and refrigerate it up to 24 hours before cooking.

Can I make the sauce sweeter or tangier? Yes. Add more honey for sweetness or more Dijon mustard for extra tang. You can also adjust the sauce balance by adding an extra tablespoon of butter to make it richer.

What else can I do with the leftovers? Add to wraps or sandwiches, make sliders, top a salad, or use in chicken bowls (rice or quinoa base).

Don’t overcook chicken breasts. Chicken breasts can dry out if cooked too long. Check around the 3-hour mark.

Season ahead for more flavor. You can season the chicken up to 24 hours in advance and store it in the fridge. This helps the spices soak into the meat.

Meal Prep: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave with a spoonful of sauce. It also freezes well for up to 2 months.

Calories: 290kcal | Carbohydrates: 17g | Protein: 33g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 112mg | Sodium: 723mg | Potassium: 605mg | Fiber: 1g | Sugar: 16g | Vitamin A: 398IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg

Keywords: shredded chicken in a slow cooker, slow cooker honey mustard chicken, crockpot honey mustard chicken
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March 24, 2026
Our Favorite Farro Salad Recipe
I’ve fallen hard for this easy farro salad recipe made with cooked farro, sweet apples, arugula, and a zippy lemon dressing.

The lemony dressing for this salad is fresh and bright, which works so well with the nuttiness of the farro and the sweetness of the apples. If you have not cooked with farro much in the past, this easy salad is a great place to start.

Below, you’ll find all my tips for how to cook farro. If you can cook pasta, you can cook farro. You can also easily substitute the farro for other grains like quinoa (see how to cook quinoa), wild rice, brown rice, or pearl couscous, which we use in our arugula couscous salad.

Key Ingredients
- Farro: Farro is an ancient whole grain derived from wheat. It’s not gluten-free, but it’s rich in protein and fiber and has a wonderful nutty flavor. We use whole farro in the recipe below, but see the tips for other varieties like cracked farro. Wild rice, fluffy quinoa, pearl couscous, or orzo pasta are all excellent substitutes.
- Lemon Dressing: The dressing for this is almost identical to the one we use for our couscous salad. It’s made with fresh lemon juice, Dijon mustard, honey, olive oil, salt, and pepper. It’s zippy, fresh, and perfect with the other ingredients.
- Apple: Sliced apples really make this salad fresh and delicious. The crunchy apples against the chewy farro is such a great combination. Pear would be lovely, too.
- Arugula: I love peppery arugula here, but you can swap it with your favorite greens like spinach, bok choy, or kale.
- Fresh herbs: These are optional, but I love tossing in a handful when I have them. Parsley, mint, basil, and dill are all excellent choices.
- Nuts and Dries Fruit: I list pecans and golden raisins in the recipe below, but use what you have. The nuts add crunch, and the dried fruit adds a chewy sweetness that makes the salad more interesting. I use the same trick in our arugula couscous salad.
- Goat Cheese (optional): I love scattering crumbled goat cheese into this salad, but feta, grilled halloumi, or even shaved parmesan are great, too. You can also leave the cheese out to keep this dairy-free.
Find the full recipe with measurements below.

How to Make Our Favorite Farro Salad

Tip 1: Cook the farro. I love whole farro, which is what’s shown in our photos. To cook it, add it to a saucepan with water, a bay leaf, and a pinch of salt, then simmer with the lid partially covering the saucepan until tender. It takes a bout 35 minutes.

Tip 2: Make the dressing and salad in the same bowl. To make the salad, I start by whisking my dressing in the bottom of a large bowl. When the dressing is ready, I toss in the cooked farro, apples, nuts, dried fruit, lots of fresh herbs, and some greens. Making your dressing in the same bowl you plan to serve it in saves you dishes!

Tip 3: Make it ahead. This salad holds well, use an apple variety that doesn’t brown as much, like Honeycrisp and Pink Lady, and choose a heartier green like kale or spinach instead of the more tender arugula. Another option is to keep the greens to the side of the salad and mix them in just before serving.

More Dinner-Worthy Salad Recipes
Our Favorite Farro Salad

PREP
10 mins

COOK
40 mins

TOTAL
50 mins

We’ve fallen in love with this delicious salad made with cooked farro, sweet apples, arugula, and a bright salad dressing. You can buy whole farro, cracked, and pearled farro. All will work in this salad, but the cooking time will change depending on what you have. Check the package directions for guidance on actual cook time and liquid requirements.

4 Servings

You Will Need

1 cup uncooked whole farro, rinsed (200g)

3 cups water, veggie broth, or chicken broth (709ml)

1 bay leaf

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey or maple syrup

¼ cup extra virgin olive oil (60ml)

1 apple, cored and sliced into 1-inch pieces

3 cups arugula or salad greens

Handful of fresh herbs like parsley, mint, and dill, roughly chopped

½ cup pecan halves, toasted and chopped (50g)

½ cup golden raisins or other dried fruit (75g)

1 ½ ounces crumbled goat cheese, optional (40g)

Salt and fresh ground black pepper

Directions

1Cook farro: Add water or broth, farro, bay leaf, and a big pinch of salt to a medium saucepan. Bring to a boil, and then reduce to a simmer. Cook, partially covered, until the farro is tender, 30 to 40 minutes. Drain.

2Make dressing: Whisk together the lemon juice, mustard, and honey or maple syrup in a large salad bowl until blended. Gradually add the oil, whisking constantly, until the dressing looks well blended and creamy. Season to taste with salt and fresh ground black pepper.

3Make the salad: Add the sliced apples, cooked and drained farro, arugula, herbs, nuts, and the raisins. Toss well. Crumble goat cheese on top, and then serve.

Adam and Joanne’s Tips

Storing: Keep the salad for up to 24 hours in an airtight container. Make sure the apples are well coated in the dressing so they do not brown.

Types of farro: Whole, cracked, and pearled farro can be used interchangeably in this recipe. Be sure to take note of the cooking instructions on the package you purchased in order to gauge cook time and liquid requirements. The whole farro will take the longest.

Toasted nuts: Spread them in an even layer on a sheet pan, and slide them into a 350°F. Toast for 6 to 8 minutes or until they smell toasty, shaking the pan halfway during cooking.

Fresh herbs: Fresh herbs are lovely in this salad, but if you do not have any, you can leave them out. When I have them, I love a combination of fresh mint and parsley. Dill and basil are also delicious.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Calories
531
/
Total Fat
27.8g
/
Saturated Fat
5g
/
Cholesterol
8.4mg
/
Sodium
224.9mg
/
Carbohydrate
61.5g
/
Dietary Fiber
10.1g
/
Total Sugars
17.6g
/
Protein
11.2g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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March 23, 2026
Crispy Tofu Fingers Recipe
My family devours these crispy tofu fingers! They’re a simple, kid-friendly snack or meal that even adults love. Easily made gluten-free, too!

If you want a new way to enjoy tofu, these crispy tofu fingers are a perfect place to start. In addition to our baked tofu, they are one of our family’s most made tofu recipes. I slice my tofu into strips or fingers, but you can always turn these into tofu nuggets by cutting them into cubes.

Similar to chicken nuggets or popcorn chicken, these are incredible with homemade ketchup or this incredibly good creamy honey mustard sauce. I can’t wait for you to make them!

Key Ingredients
- Tofu: Use extra-firm tofu for this recipe as it holds up well to the breading and pan-frying. Firm tofu should be okay if that is all you have.
- Oil: We pan-fry the breaded tofu fingers in avocado oil since it has a high smoke point. A higher-heat cooking olive oil or vegetable oil is fine, too.
- Flour: To keep these gluten-free, we use almond flour (sometimes called almond meal), but plain all-purpose flour is fine.
- Spices: I keep these simple and use garlic powder, salt, and pepper, but you can mix in more spices or spice blends if you’d like more flavor. Any all-purpose seasoning added to the flour would be excellent.
- Eggs: After rolling the tofu fingers in flour, I dip them in beaten eggs. If you want to make this recipe egg-free, you can substitute lightly beaten aquafaba, plant-based unsweetened yogurt, or vegan mayo.
- Cereal or Breadcrumbs: We wanted to keep this recipe gluten-free, so we use a gluten-free cereal like rice Chex. If gluten is not a problem, use other crunchy cereals like cornflakes or substitute them with panko breadcrumbs.
How to Make Crispy Tofu Fingers

These tofu fingers or nuggets are easy to make at home. You’ll want to press your tofu for 15 minutes first, removing extra moisture. I slice my block of tofu into slabs, cover it with paper towels, and then place a heavy baking sheet on top. The thinner slabs speed up the pressing process so you can get on with dinner!

Next, you’ll need a breading station. Flour and spices in one vessel, beaten eggs (or your egg-free substitute) in another, and finally, crushed cereal or breadcrumbs.

You’ll roll each tofu finger into the flour, dip in the egg, and roll in the crispy cereal (or breadcrumbs). Then, place them into hot oil in a skillet and cook until golden brown and crisp. From there, you can serve with your favorite dipping sauces. For us, that’s homemade ketchup!
Crispy Tofu Fingers

PREP
25 mins

COOK
10 mins

TOTAL
35 mins

My family devours these crispy baked tofu fingers! We roll tofu in almond flour, dip it in egg, then roll it in crushed rice cereal. Thanks to the almond flour and cereal, this is gluten-free. You can substitute the almond flour for all-purpose flour and the cereal for breadcrumbs.

4 Servings

You Will Need

1 (12oz) package extra-firm tofu

3 tablespoons avocado oil

3/4 cup almond flour or all-purpose flour

1/2 teaspoon garlic powder

1/2 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

2 large eggs, see tips for substitute

3 cups crushed gluten-free cereal like Chex or use panko breadcrumbs

Directions

1Slice the tofu into 1-inch slabs. Arrange in one layer onto a few paper towels or clean dish towels. Cover with more paper towels or another clean dish towel. Place a baking sheet with something heavy on top to weigh down the tofu, releasing some liquid. Leave alone for 15 minutes.

2Slice the tofu into fingers.

3Set up a breading station: Mix almond flour, garlic powder, salt, and pepper on a plate. Add egg to a bowl and beat well. On a third plate, mix the crushed cereal or breadcrumbs with another pinch of salt and a few grinds of black pepper.

4Dip each tofu finger into the seasoned flour, the egg, and finally into the crushed cereal so they are well coated on all sides.

5Heat oil in a large skillet pan over medium-high heat. Add the tofu, 4 to 5 fingers at a time, and cook until golden brown, 30 seconds to 1 minute on each side. Transfer to a plate lined with a paper towel or clean dishcloth. Serve with your favorite dipping sauce.

Adam and Joanne’s Tips

Eggs: You can substitute the eggs in our recipe with non-dairy yogurt, lightly beaten aquafaba, or vegan mayonnaise.

Nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
418
/
Total Fat
21.8g
/
Saturated Fat
9.9g
/
Cholesterol
93mg
/
Sodium
494.2mg
/
Carbohydrate
24g
/
Dietary Fiber
2.5g
/
Total Sugars
2.9g
/
Protein
17.5g

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

Source link
March 22, 2026
Baked Garlic Basil Chicken Recipe
This garlic basil chicken breast recipe is incredibly juicy and flavorful, thanks to a simple marinade and baking the chicken on a bed of juicy tomatoes.

Our family loves this juicy, tender baked chicken breast recipe with the most delicious garlic basil marinade. I love baking the chicken breasts surrounded with tomatoes, which turn into a lovely fresh sauce.

If you ever struggle with dry chicken breasts, this recipe is for you! For more chicken breast recipes like this one, see our recipe for baked lemon chicken breast or these lemon dill chicken breasts made in a skillet.

Key Ingredients
- Chicken Breasts: While this recipe features chicken breasts, you can easily adapt it to use chicken thighs. Thighs may require a slightly longer cooking time.
- Garlic and Basil: I am generous with the fresh garlic and basil and use them to make the marinade. I also use the basil stalks underneath the chicken breasts to infuse even more flavor. You can substitute the basil for dill, parsley, cilantro, or mint.
- Olive Oil and Vinegar: Olive oil and vinegar create the base of the marinade, ensuring it coats the chicken beautifully. I love red wine vinegar adds a lovely tang, but champagne vinegar or even lemon juice work well too.
- Tomatoes: I love tossing lots of tomatoes around the chicken to bake at the same time. As they bake in the oven, they burst and release their juices, making the most delicious sauce at the bottom of the baking dish.
- Mozzarella Cheese: I add cheese towards the end of the baking time and allow it to melt down over the chicken.
Find the full recipe with measurements below.

How to Make Baked Garlic Chicken

Tip 1: Use our marinade. It’s a simple combination of red wine vinegar, olive oil, garlic, and basil. We only marinate chicken breasts 1 to 2 hours — you really don’t need to go longer than that. After the chicken has marinated, move on to the tomatoes.

Tip 2: Use lots of tomatoes. Use a variety of cut tomatoes and whole small tomatoes. The cut tomatoes give up their juices quickly and the cherry tomatoes stay intact. Add them to a baking dish with basil stalks (we used the leaves to make the marinade). You won’t end up eating the stalks, but they are really fragrant. We also add basil stalks to these slow cooker chicken meatballs.

Tip 3: Cook your chicken covered. Time for the chicken. Just nestle it in to the dish. Then we bake loosely covered with some parchment paper. By loosely covering the chicken, the chicken bakes and braises simultaneously, meaning the chicken bakes in its juices. This method of baking chicken breasts keeps the chicken juicy and so tender.

Tip 4: Top with cheese and save the liquid. After 35 to 40 minutes the chicken should be done and it’s time to add a little mozzarella on top. Oh, and that liquid at the bottom of the baking dish? It’s pure gold! A big piece of focaccia bread to sop it all up is a great idea!
Baked Garlic Basil Chicken

PREP
2 hr

COOK
40 mins

TOTAL
2 hr 40 mins

For juicy, tender baked chicken breasts remember these three things: marinate, bake loosely covered, and use a meat thermometer. In our photos, we show baking 2 chicken breasts, but the marinade shared below is enough for 4 chicken breasts. The chicken does not need to be completely immersed in the marinade, just coated by it. If you plan to double the recipe, simply double the amount of chicken, tomatoes, and the mozzarella.

4 Servings

You Will Need

4 boneless, skinless chicken breasts (6 to 8 ounces each)

1 bunch fresh basil

Extra-virgin olive oil

2 tablespoons red wine vinegar

1/4 teaspoon to 1/2 teaspoon red pepper flakes, depending on how spicy you like things

3 cloves garlic, crushed with the side of a large knife or minced

2 cups tomatoes, cut to rough 1-inch chunks and leaving cherry tomatoes whole

1/4 cup torn fresh mozzarella cheese

Salt and freshly ground black pepper

Directions

Marinate Chicken

1Remove basil leaves from the stalks and set them aside. Roughly chop the basil leaves so that you have about 1/4 cup. Whisk 2 tablespoons of olive oil, red wine vinegar, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together until the salt has dissolved. Stir in the garlic and basil. Refrigerate and use within 1 to 2 hours.

2Add chicken breasts to the marinade and marinate for at least 1 hour and up to 2 hours in the refrigerator.

Bake the Chicken

1Position the oven rack in the middle of the oven and preheat it to 400°F (204°C). Lightly oil one side of a sheet of parchment paper large enough to cover the baking dish. (Aluminum foil can also be used.)

2Add the basil stalks set aside from earlier to a baking dish large enough to fit the chicken breasts arranged in one layer. Add the tomatoes, then toss with 1/2 a tablespoon of olive oil and a pinch of salt and pepper.

3Nestle the chicken breasts into the tomatoes, allowing the tomatoes to gather up the sides of each breast. Throw the garlic cloves from the marinade into the baking dish, then cover the dish with parchment paper. Loosely tuck the parchment paper around the chicken.

4Bake until the chicken is opaque all the way through, and an internal thermometer reads 165°F when inserted into the thickest part of the breast. Check for doneness in around 25 minutes, and then go from there. Most chicken breasts will take 35 to 40 minutes.

5Scatter mozzarella on top of each breast, then broil on high for about a minute or until the cheese melts. Serve the chicken with the baked tomatoes, juices from the bottom of the baking dish, and more torn basil leaves.

Adam and Joanne’s Tips

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
240
/
Protein
28 g
/
Carbohydrate
4 g
/
Dietary Fiber
1 g
/
Total Sugars
2 g
/
Total Fat
12 g
/
Saturated Fat
3 g
/
Cholesterol
89 mg

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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March 21, 2026
Roasted Brussels Sprouts Recipe with Ham
Our roasted Brussels sprouts recipe with garlic and ham is incredibly good! We roast the sprouts until they are crispy, caramelized, and perfectly tender.

The secret to the best Brussels sprouts is to skip the baking sheet and use a cast iron pan instead! A pan lets you start the sprouts on the stovetop to get them beautifully browned and caramelized. Then, you finish them in the oven. This simple cooking method, inspired by Mark Bittman, makes the best Brussels sprouts we’ve ever had!

We also toss in a few garlic cloves and some cubed ham for an extra layer of flavor (bacon works great, too!). The garlic roasts right in the pan, becoming sweet and mellow, while the ham heats through and crisps up. I love this recipe, but for a quicker way to cook Brussels sprouts, see our sautéed Brussels sprouts!

Key Ingredients
- Brussels Sprouts: Look for firm Brussels sprouts with vibrant green, tightly packed leaves. Avoid any with yellowing or wilted leaves. You can use loose sprouts or those still attached to the stalk for this recipe. If you have pre-shredded Brussels sprouts, our sautéed Brussels sprouts is a better fit.
- Oil: Use a high-heat oil like avocado or safflower oil to prevent the oil from smoking at the higher temperatures used in this recipe.
- Garlic: I absolutely love the flavor the garlic adds to this dish! Instead of mincing it, cut each clove in half lengthwise. The garlic will roast in the oven, becoming tender and sweet.
- Ham: The ham is optional but I do love it. I use ham steak and cube it. Bacon is another option. Start with chopped bacon, and cook it in the pan before adding the sprouts to render some fat. Remove the bacon and scatter it back into the pan when the sprouts are almost done. For a meatless dish, simply leave out the ham or bacon.
- Apple Cider Vinegar: Just before serving, we’ll scatter a little apple cider vinegar over the Brussels sprouts. This simple ingredient livens them up and makes them taste incredible. I use the same trick for cooked potatoes, like in our recipes for roasted fingerling potatoes or potato salad.
Find the full recipe with measurements below.

How Make Roasted Brussels Sprouts

Tip 1: Cut them in half. Trim the dry bottom of the Brussels sprout stem. Then, cut the sprout in half lengthwise, creating two flat halves. This cut side is where the magic happens! It will caramelize beautifully and become deliciously crispy during roasting.

Tip 2: Start the sprouts cut-side down. To cook the Brussels sprouts, arrange the halves cut-side down in an oiled cast iron pan over medium heat. Cook, without moving them, until they’re nicely browned underneath. Then, toss in your garlic and ham and season with salt and pepper.

Tip 3: Finish in the oven. After the sprouts are caramelized, you’ll slide the pan into a preheated 400°F oven and roast for 10 to 20 minutes. You want to stir every 5 minutes or so, until the sprouts are caramelized and tender.

Tip 4: Don’t skip the vinegar. For an extra pop of flavor, right after taking the sprouts out of the oven, scatter about a tablespoon of apple cider vinegar over them. This simple trick brightens the flavor and makes them unbelievably good.

Serving Suggestions

I love these roasted Brussels sprouts with many of our main dishes, especially this simple roasted chicken, sour cream baked salmon, and our garlic herb roasted turkey breast!
Roasted Brussels Sprouts with Ham

PREP
10 mins

COOK
25 mins

TOTAL
35 mins

Here’s how we roast Brussels sprouts to be crispy on the outside and tender inside. Our easy two-part method guarantees the best roasted Brussels sprouts. The ham is optional and can be left out or substituted for turkey, bacon, turkey bacon, or tofu. If you use bacon, we suggest rendering some of the fat first instead of adding raw bacon to the tops of the sprouts. This way, you can use some of the rendered bacon fat instead of the olive oil called for in the recipe.

4 Servings

You Will Need

1 pound (450g) Brussels sprouts, 15 to 20 sprouts

4 tablespoons (60ml) avocado oil or olive oil

4 ounces (130g) thick-cut ham, cut into 1/2-inch cubes

6 cloves garlic, halved lengthwise

1 tablespoon (15ml) apple cider vinegar

Salt and fresh ground black pepper

Directions

1Preheat the oven to 400°F (204 °C). Set aside a large cast iron pan or oven-safe pan.

2Trim away the brown ends of the Brussels sprouts and discard any yellow outer leaves. Slice Brussels sprouts in half, top to bottom.

3Heat oil in a cast-iron pan over medium heat until it shimmers. Place Brussels sprouts cut side down in one layer in the pan. If a few don’t fit, put them around the edge of the pan. Toss garlic and the cubed ham on top and sprinkle with salt and pepper.

4Cook until the sprouts begin to brown on the bottom. If some of the sprouts on the outer edge are not becoming brown, rotate them with sprouts in the middle of the pan (where it is hottest).

5Once the sprouts are mostly browned on the bottom, transfer them to the oven and roast them until they are browned and tender, 10 to 20 minutes. Stir the sprouts, garlic, and ham every 5 minutes.

6Taste a sprout and add more salt and pepper if needed. Stir in the apple cider vinegar and serve.

Adam and Joanne’s Tips

Storing: Store the Brussels sprouts in an airtight container in the refrigerator for up to 4 days.

No oven-safe pan: You can brown the Brussels sprouts in a regular skillet and then transfer them to a baking sheet or baking pan to finish them in the oven.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
202
/
Protein
9 g
/
Carbohydrate
9 g
/
Dietary Fiber
3 g
/
Total Sugars
2 g
/
Total Fat
15 g
/
Saturated Fat
2 g
/
Cholesterol
15 mg

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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March 20, 2026
Creamy Italian Sausage Pasta
This creamy Italian sausage pasta is weeknight comfort food done right. It’s rich, cozy, and bursting with flavor from sausage, garlic, and parmesan.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Pasta Recipes To Try

This creamy Italian sausage pasta is the kind of dish I pull out when I want dinner to feel a little special but I’ve got zero energy for anything fussy. It’s easy enough for a weeknight, but flavorful enough to serve when friends pop over. The combo of garlicky sausage, a splash of cream, a touch of tomato paste (cooked until it smells amazing), and a generous handful of Parmesan just works.

It’s rich and cozy, but not heavy in a “food coma” way. The spinach adds a little freshness and color (and let’s be honest, makes me feel like I’ve made a responsible life choice).

Whether you’re craving something hearty after a long day or just want a one-pan wonder that delivers serious flavor, this one’s a keeper.

A quick note on the Italian sausage: you can usually find it sold as ground sausage meat—already seasoned and ready to go. It also comes in sausage links (mild, sweet, or fennel), and if that’s what you’ve got, just slice open the casing and use the meat inside. It’s fatty, flavorful, and really the star of this dish.

👩‍🍳 You might also like these comforting one-pan meals: creamy pesto chicken pasta, Cajun shrimp pasta, marry me chicken orzo bake, chicken risotto with asparagus, or Spanish one pot chicken rice.

What You’ll Need

Here is what you’ll need for this creamy Italian sausage pasta recipe. Find the full measurements in the recipe card below.
- Short pasta like rigatoni or penne – they catch the sauce so well!
- Olive oil – helps brown the sausage and adds flavor.
- Tomato paste – adds umami and that concentrated tomato goodness.
- Chicken broth – lightens the sauce a bit and brings savory depth.
- Cream – the base of that creamy lusciousness. You can use heavy creamy for extra luxurious feel or regular thinner cooking cream, or lighter cream to cut down on calories.
- Parmesan cheese – salty, nutty, and rich. Use fresh and grate yourself for best flavor.
- Red pepper flakes & Italian seasoning – warmth and herby vibes.
- Yellow onion and garlic – the classic flavor duo.
- Fresh spinach – for a hit of green and earthy flavor; you can also throw in kale, chard, broccolini or asparagus.
- Fresh herbs like basil or parsley – totally optional but adds brightness.
- Italian sausage – Mild, sweet, or fennel-spiced. You can buy it ground by the pound at most butcher counters or grocery stores. Or grab sausage links and remove the casing. Most Italian sausage is pork-based, but beef versions exist too. No Italian sausage? You can mix ground pork or beef with fennel seeds, garlic, paprika, oregano, and chili flakes to make your own. It’s not exact, but it’s close enough for a delicious meal.
How To Make Creamy Italian Sausage Pasta

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for creamy Italian sausage pasta.
- Cook pasta until al dente. Reserve some pasta water before draining. You can do this in parallel with below steps.
- Brown the Italian sausage in olive oil, breaking it up into crumbles. Set aside.
- In the same pan, sauté onion until soft. Add garlic, red pepper flakes, and Italian seasoning.
- Stir in tomato paste and cook until it darkens a little.
- Pour in chicken broth to deglaze the pan. Add cream and the sausage back in.
- Simmer until slightly thickened. Stir in Parmesan until smooth.
- Toss in the pasta and spinach. Add reserved pasta water if needed.
- Finish with fresh herbs and extra cheese. Serve hot!
Recipe Tips/Variations
- Don’t skip cooking the tomato paste for a minute or two—this deepens the flavor and makes it richer.
- Make it ahead: The sauce keeps well in the fridge for a day or two. Reheat gently and toss with freshly cooked pasta.
- Storage: Leftovers keep in the fridge for 3 days. Reheat on the stove or in the microwave with a splash of broth or water.
- Add-ins: Mushrooms, sun-dried tomatoes, or roasted red peppers would all work beautifully.
- Make it spicy: Use hot Italian sausage or add extra chili flakes.
- Want to lighten it up? Swap the heavy cream for light cream, half-and-half, or even a mix of milk and Greek yogurt (just stir the yogurt in off the heat to prevent curdling). Use less Parmesan or go for a hard cheese like Grana Padano, which is still flavorful but a bit leaner. For the sausage, look for leaner Italian-style turkey or chicken sausage — tons of flavor, less fat. And if you’re watching carbs, try a high-fiber pasta or a chickpea-based one to bump up the protein and keep things balanced.
Serving Suggestions

This dish is pretty rich, so a crisp green salad with a tangy vinaigrette is a perfect match. You could also serve it with some crusty bread to soak up every last drop of that sauce. Try these side dishes:

💬 If you’ve tried this creamy Italian sausage pasta or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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This creamy Italian sausage pasta is weeknight comfort food done right. It’s rich, cozy, and bursting with flavor from sausage, garlic, and parmesan. Find step-by-step photos and more recipe tips above.

Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup of pasta water, then drain.

Heat olive oil in a large skillet over medium heat. Add sausage, breaking it up with a spoon. Cook until browned and cooked through, 6–8 minutes. Transfer to a plate, leaving a little fat in the pan.

In the same pan, sauté the onion until soft, about 3 minutes. Add garlic, red pepper flakes, and Italian seasoning. Cook for 1 minute.

Stir in tomato paste and cook for 1–2 minutes until slightly darkened.

Deglaze the pan with chicken broth, scraping up any bits. Add the cream and bring to a simmer.

Return sausage to the pan. Simmer for 3–4 minutes until the sauce slightly thickens.

Stir in Parmesan until melted and smooth. Add the drained pasta and spinach. Toss to coat. Add pasta water a splash at a time if needed to loosen the sauce.

Season to taste with salt and pepper.

Serve hot with extra Parmesan and fresh herbs on top.

What kind of sausage should I use? Go for mild, sweet, or fennel Italian sausage. If you can’t find ground sausage, just remove the casing from regular sausages.

Can I make this without cream? Yes! Try half-and-half or even evaporated milk, though the sauce won’t be quite as rich.

How do I make it vegetarian? Swap the sausage for plant-based sausage or sautéed mushrooms for a meaty texture.

Can I freeze it? Creamy sauces don’t always freeze well—they can split—but it’s okay in a pinch. Just reheat slowly and stir well.

Don’t skip cooking the tomato paste for a minute or two—this deepens the flavor and makes it richer.

Make it ahead: The sauce keeps well in the fridge for a day or two. Reheat gently and toss with freshly cooked pasta.

Storage: Leftovers keep in the fridge for 3 days. Reheat on the stove or in the microwave with a splash of broth or water.

Add-ins: Mushrooms, sun-dried tomatoes, or roasted red peppers would all work beautifully.

Make it spicy: Use hot Italian sausage or add extra chili flakes.

Want to lighten it up? Use a mix of milk and Greek yogurt (just stir the yogurt in off the heat to prevent curdling) intsead of cream. Use less Parmesan or go for a hard cheese like Grana Padano, which is still flavorful but a bit leaner. For the sausage, look for leaner Italian-style sausage or choose turkey or chicken sausage — tons of flavor, less fat. And if you’re watching carbs, try a high-fiber pasta or a chickpea-based one to bump up the protein and keep things balanced.

Calories: 661kcal | Carbohydrates: 49g | Protein: 22g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 109mg | Sodium: 838mg | Potassium: 524mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1551IU | Vitamin C: 8mg | Calcium: 152mg | Iron: 2mg

Keywords: Creamy Italian Sausage Pasta, italian dinner recipes, pasta dinner ideas, pasta and sausage recipes
More Pasta Recipes To Try
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March 20, 2026
Baked Lemon Chicken Breast Recipe
Say goodbye to dry, flavorless chicken! This easy lemon baked chicken breast recipe has a simple marinade that guarantees incredibly juicy, flavorful chicken.

We have a lot of chicken recipes on Inspired Taste, and honestly, I love them all! These lemon baked chicken breasts fit right in. Thanks to our lemon chicken marinade, they are super flavorful, extra juicy, and tender, thanks to our easy baking method.

Skinless, boneless chicken breasts are easy to overcook. With our method, you’ll be guaranteed juicy, flavorful chicken! Try our lemon dill chicken breasts for a stovetop method, or for another take on this baked recipe, see these tomato basil baked chicken breasts.

Key Ingredients
- Chicken Breasts: While this recipe features chicken breasts, you can easily adapt it to use chicken thighs. Thighs may require a slightly longer cooking time. In fact, we also a recipe for lemon chicken thighs if you are interested.
- Lemon: I use fresh lemon juice and zest for this. Lemon juice makes the base of the marinade, while the zest gives it an extra lemony punch. I like using a vegetable peeler to make strips of the zest.
- Olive Oil: I love the flavor of olive oil in this marinade. It makes the chicken more delicious. If you plan to cook your chicken over high heat, consider substituting it with avocado oil.
- Dijon Mustard: Mustard and lemon work beautifully together, so I always add a little Dijon to this marinade.
- Garlic: Smashed whole garlic cloves add the right amount of fresh garlic flavor and balance the acidity of the lemon. Keeping them whole also prevents any garlic from burning later on.
- Fresh Herbs: These are optional, but I love adding fresh herbs to this chicken marinade. I use fresh parsley in the photos, but dill, cilantro, and basil are excellent choices.
Find the full recipe with measurements below.

How to Make the Best Baked Lemon Chicken Breast

Tip 1: Use our marinade. In our recipe below, we share a marinade made of fresh lemon, garlic, and Dijon mustard. It’s best to marinate chicken breasts 1 to 2 hours before baking. There isn’t a need to go longer than that.

Tip 2: Bake your chicken covered. After marinating, we add the chicken to a baking dish and loosely cover it with parchment paper (aluminum foil is a good alternative). By loosely covering the chicken, the chicken breasts bake and braise simultaneously, meaning the chicken bakes in its juices. This method of baking chicken breasts keeps the chicken breasts juicy and so tender.

Tip 3: Knowing when the chicken is done. The bake time depends on how large your chicken breasts are. I check for doneness around 25 minutes and then proceed from there. Most chicken breasts take 35 to 40 minutes to bake in the oven (I use 400°F). An internal thermometer is one foolproof way to check if your chicken is done. Insert it into the thickest part of the breast and take the chicken out once you see 165°F. Then, let the chicken rest before serving.
Baked Lemon Chicken Breast

PREP
2 hr

COOK
40 mins

TOTAL
2 hr 40 mins

For the best, juicy, and tender lemon baked chicken breast remember these three things: marinate first, bake loosely covered, and use a meat thermometer. Before baking in the oven, we marinate the chicken breasts in a magical mixture of fresh lemon, garlic, Dijon mustard, and parsley. If you’re short on time, marinate as close to an hour as you can. If you’re flexible, go for a whole two hours. And since we want to keep things safe, it’s best to marinate the chicken in the refrigerator (no matter how long you do it for).

4 Servings

Watch Us Make the Recipe

You Will Need

4 boneless, skinless chicken breasts (6 to 8 ounces each)

2 large lemons

2 tablespoons olive oil

1 tablespoon Dijon mustard

1/2 teaspoon fine sea salt

1/4 teaspoon red pepper flakes, or more to taste

1/2 teaspoon fresh ground black pepper

3 cloves garlic, crushed with the side of a large knife or minced

1/2 cup loosely packed fresh parsley, roughly chopped

Directions

Marinate Chicken

1Peel or zest the thin, yellow skin (zest) from one lemon, and then juice the lemon so that you have 1/4 cup of fresh lemon juice. (If the first lemon was not enough, Use half of the second lemon to make up the 1/4 cup of juice.)

2Whisk lemon juice, olive oil, mustard, salt, red pepper flakes, and black pepper until the salt has dissolved. Stir in the garlic, lemon zest, and parsley (if using). Refrigerate and use within 1 to 2 hours.

3Add the chicken breasts to the marinade and marinate for 1 hour or up to 2 hours in the refrigerator.

Bake Chicken Breasts

1Position the oven rack in the middle of the oven and preheat it to 400°F (204°C). Lightly oil one side of a sheet of parchment paper large enough to cover the baking dish. (Aluminum foil can also be used.)

2Transfer the chicken breasts to the prepared baking dish, removing any large pieces of garlic that might be stuck to them. Season the chicken with salt and pepper.

3Quarter the second lemon. Scatter lemon wedges around the chicken, then cover with parchment paper, oiled side down, towards the chicken. Loosely tuck the parchment paper around the chicken.

4Bake until the chicken is opaque all the way through and an internal thermometer reads 165°F when inserted into the thickest part of the breast. Check for doneness in around 25 minutes, and then go from there. Most chicken breasts will take 35 to 40 minutes.

5Let the chicken rest for about 10 minutes, then serve drizzled with some of the liquid left in the baking dish. You can also slice the chicken and place it back into the baking dish with all the leftover cooking liquid (our favorite).

Adam and Joanne’s Tips

The nutrition facts provided below are estimates.

Nutrition Per Serving
Calories
212
/
Protein
27 g
/
Carbohydrate
4 g
/
Dietary Fiber
1 g
/
Total Sugars
1 g
/
Total Fat
10 g
/
Saturated Fat
2 g
/
Cholesterol
83 mg

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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March 19, 2026
Easy Herb Stuffing Recipe
This classic homemade stuffing recipe is the perfect side dish for Thanksgiving and holidays.

Your search for the perfect holiday stuffing ends here. It’s so good that my family requests it every single year for Thanksgiving.

It’s easy to make from scratch, and the traditional combination of buttery onions and fresh sage tastes incredible alongside roasted turkey or roast chicken. If you love mushrooms, try our incredible mushroom stuffing instead.

Key Ingredients
- Bread: The key to great stuffing is dry bread. For the best stuffing, use homemade garlic croutons. They’re already dried out and packed with flavor, giving your stuffing an incredible texture.
- Butter: I use salted butter in this recipe. Unsalted or a plant-based butter works great too, especially if you’re making a vegan version. You’ll just need a touch more salt.
- Onion, Celery, and Garlic: These are the classic, must-have aromatics. You’ll cook them in the butter to build a savory base before adding the broth and bread.
- Broth: Use your favorite type, whether it’s chicken broth or vegetable broth. It’s the key to a moist stuffing. In other stuffing recipes, eggs serve as a binder, helping to make the mixture fluffy when baked. We use butter and broth in our recipe for our binder and don’t miss the eggs at all.
- Herbs: For me, stuffing isn’t complete without fresh herbs. I use sage, thyme, and parsley. The sage is my favorite. It reminds me of my grandmother’s stuffing and makes the whole dish taste like the holidays.
Find the full recipe with measurements below.

How to Make the Best Homemade Stuffing

Tip 1: Bread works, but homemade croutons are better. I love using these garlic croutons. They are easy to make and make our stuffing taste so good. I realize this adds a step, but you can make them well in advance (they keep for 2 weeks!). All that said, you can use plain bread. I’ve shared tips for this below the recipe.

Tip 2: There’s no need to brown the onions. When cooking your onions, celery, and garlic, use a skillet with a lid. You aren’t trying to brown them. Instead, we want the soft and sweet. When they are, you can add broth, croutons, and fresh herbs.

Tip 3: Finish in the oven. Bake your stuffing (uncovered) in a 350°F oven for about 40 minutes. I like to rotate the casserole dish halfway through baking. When baked, the stuffing is moist and set in the middle, with a golden brown and crispy top. Then, let it sit on the counter for a few minutes to firm up before serving.

Serving Suggestions

You can make this stuffing recipe anytime, but it’s perfect for Thanksgiving alongside our Best Roast Turkey or Garlic Herb Roasted Turkey Breast. Here are a few more of our favorite side dishes:
Easy Herb Stuffing

PREP
15 mins

COOK
50 mins

TOTAL
1 hr 5 mins

We love this classic herb stuffing recipe. It is especially good served with roasted chicken and roasted turkey. This is an excellent Thanksgiving stuffing recipe. For extra flavor, we love using our homemade garlic croutons. They are easy to make. If you do not want to use croutons, tips are provided below the recipe for using plain bread.

Makes 4 to 5 servings

You Will Need

8 ounces homemade garlic croutons (about 6 cups), see tips

4 tablespoons (57g) butter, plus more for baking dish

1 medium onion, finely chopped, 1 ½ cups

3 celery stalks, finely chopped, 1 ½ cups

2 garlic cloves, minced, 2 teaspoons

1 ¾ cups (415ml) chicken broth or veggie broth

1 teaspoon chopped thyme

1 teaspoon chopped sage

2 ½ tablespoons chopped parsley

1/8 teaspoon fresh ground black pepper

1/4 teaspoon to 1/2 teaspoon fine sea salt

Directions

1Preheat the oven to 350°F (177°C). Grease a 1 ½ to 2-quart baking dish with butter.

2Melt the butter in a large skillet (with a lid) over medium heat. Stir in the onion, celery, and garlic. Cover with the lid and cook until translucent, about 5 minutes.

3Pour in the broth and bring to a simmer. Toss in the croutons, stirring around the pan to combine. Cook for 5 minutes.

4Stir in the thyme, sage, parsley, and pepper. Taste, and then season with salt. Depending on the broth you have used, you may need to add 1/4 teaspoon to 1/2 teaspoon.

5Spread the stuffing in the buttered baking dish, and bake uncovered for 40 minutes, or until the middle sets and the top turns golden brown and crisp. Rotate the stuffing halfway through baking. Let stand on the counter for 5 to 10 minutes before serving.

Adam and Joanne’s Tips

Homemade croutons: I love the garlic croutons, and they truly make this stuffing better. You can make the croutons up to two weeks in advance.

Plain bread cubes: If you prefer plain bread cubes instead of garlic croutons, cut 8 ounces of crusty white bread into 1/2-inch cubes. We recommend tossing them onto a baking sheet and bake for 10 to 20 minutes in a 350°F oven. This short time in the oven will dry the bread, making it stand up better in the stuffing mixture. Remember, you will lose a bit of herb flavor when not using the croutons.

Can you stuff this stuffing into a turkey? Yes, but we prefer not to when preparing a turkey. Stuffing the turkey can affect the overall cooking process. The heat takes longer to penetrate the cavity, and stuffing your turkey pretty much guarantees overcooked turkey meat. By cooking the stuffing separately, we guarantee we cook the turkey and stuffing perfectly without compromise.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
268
/
Total Fat
13.3g
/
Saturated Fat
7.6g
/
Cholesterol
638.8mg
/
Carbohydrate
31.8g
/
Dietary Fiber
3.9g
/
Total Sugars
5.8g
/
Protein
6.9g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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March 18, 2026
30 Slow Cooker Dinner Ideas
When you want dinner to cook itself, the slow cooker is hard to beat. These easy slow cooker dinner ideas are comforting, flavor-packed, and perfect for busy days when you want a warm meal waiting for you.

Jump to: 👩‍🍳 Slow Cooker Tips | 🍗 Chicken | 🥩 Beef & Lamb | 🍛 Curries & Comfort Classics | 🌱 Vegetarian | 🐟 Seafood | 🍽️ More Easy Dinner Inspiration

Slow cooker dinners are one of my favorite ways to get a satisfying meal on the table with minimal effort. Whether you’re juggling work, family, or just don’t feel like hovering over the stove, the slow cooker does the heavy lifting for you — low, slow heat that builds flavor while you get on with your day.

This collection brings together a mix of slow cooker chicken dinners, cozy beef and lamb recipes, comforting curries, vegetarian meals, and hands-off family favorites. You’ll find both my own tried-and-true recipes and a few standout slow cooker dishes from other food blogs I love and trust.

Most of these recipes are great for meal prep, feeding a crowd, or stocking the freezer, and many can be adapted based on what you already have on hand. If you’re looking for simple, hearty dinners that practically cook themselves, you’re in the right place.

Tips for Making the Most of Your Slow Cooker
- Don’t lift the lid too often — heat escapes quickly and slows cooking.
- Browning meat first adds flavour, but many recipes work without it.
- Cheaper cuts of meat often work best for slow cooking.
- Most slow cooker meals taste even better the next day.
- Use leftovers for wraps, bowls, tacos, or freezer meals later in the week.
🍗 Slow Cooker Chicken Dinners

Comforting, versatile, and always popular — these slow cooker chicken dinners are perfect for weeknights and meal prep alike.

🥩 Slow Cooker Beef & Lamb Dinners

These recipes are all about deep flavor, tender meat, and comforting sauces — ideal for colder nights.

🍛 Slow Cooker Curries & Comfort Classics

Warm, saucy, and perfect for hands-off cooking, these braised recipes are perfect for slow cooking.

Slow Cooker Italian Meatballs

These slow cooker Italian meatballs cook low and slow in a rich tomato sauce until tender and full of flavor. Ideal for pasta night, meatball subs, or easy meal prep. Recipe from Chef Savvy.

Slow Cooker Chicken Curry

This slow cooker chicken curry is comforting and fragrant, with tender chicken simmered in a creamy, spiced sauce. An easy set-and-forget dinner that’s perfect with steamed rice. Recipe from My Food Story.

🌱 Vegetarian Slow Cooker Dinners

Hearty, plant-based meals that still deliver big flavor.

Crockpot Vegetarian Chili

A classic vegetarian chili made in the slow cooker, perfect for batch cooking. Recipe from Real Food Whole Life.

Try more Vegetarian slow cooker recipes here.

🐟 Slow Cooker Seafood (For Something Different)

If fish and seafood are your preferred protein, try one of these hearty dishes.

Slow Cooker Shrimp Boil

This slow cooker shrimp boil is like a lazy weekend seafood feast — tender shrimp, sweet corn, smoky sausage, and red potatoes all simmered in a bold, seasoned broth. Big flavor with barely any hands-on work. Recipe from Mom On Timeout.

Slow Cooker Jambalaya

This slow cooker jambalaya brings classic Cajun comfort to the table with sausage, shrimp, rice, and plenty of warming spices. It’s hearty, filling, and great for feeding a hungry crew. Recipe from Simply Recipes.

Slow Cooker Shrimp Scampi

All the garlicky, buttery goodness of shrimp scampi made easy in the slow cooker. The shrimp turn out juicy and flavorful, perfect spooned over pasta or rice for a low-effort dinner. Recipe from The Magical Slow Cooker.

More Easy Dinner Inspiration

If you love hands-off meals, you might also enjoy:

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March 18, 2026