Recipe Professional

Category: Main Dish

  • Grilled Chicken Wraps

    Grilled Chicken Wraps

    These grilled chicken wraps are everything you want in a quick, satisfying meal — spiced chicken, creamy sun-dried tomato sauce, lettuce, and fresh avocado, all wrapped up and ready in 25 minutes. Great for meal prep, lunch, or a fast weeknight dinner.

    Jump to: ℹ️ Overview | 🛒 Ingredients | 👩‍🍳 Recipe Tips | 📷 How To Make | 🥗 Serving Suggestions | 📹 Watch The Video | 📝Full Recipe Card | 🍽 More Chicken Wrap & Lunch Recipes

    At A Glance

    • ⏱ Ready In: 25 minutes
    • 🍽 Serves: 4 wraps (1 wrap per serving)
    • 🌱 Diet: Dairy-free optional, high-protein, nut-free; easily made gluten-free or low-carb
    • 💪 Nutrition Highlights: High in protein and healthy fats, with a good hit of fiber from the greens and avocado
    • 🥕 Main Ingredients: Grilled chicken breast, sun-dried tomato sauce, avocado, baby spinach or rocket, tortilla wraps
    • 🔥 Flavor Profile: Creamy, smoky, slightly sweet and tangy, with a gentle garlicky kick
    • 🧊 Meal-Prep Friendly: Chicken keeps up to 3 days in the fridge (or freeze a batch); sauce keeps 3–4 days; assemble fresh as needed
    • Best Served With: A simple salad, roasted veggies, or just as-is straight off the grill

    These grilled chicken wraps have become a serious staple in my house — and honestly, it’s not hard to see why. The chicken is seasoned with a simple smoky spice blend (garlic, paprika, onion powder) and grilled until golden and juicy, then paired with crispy lettuce, silky avocado, and the star of the show: a creamy sun-dried tomato sauce that’s tangy, a little sweet, and just a little garlicky.

    The great thing about this recipe is how customizable and meal-prep friendly it is — you can make a big batch of the chicken and sauce on Sunday, then assemble fresh wraps throughout the week whenever hunger strikes. Kids love these, they’re satisfying without being heavy, and the macros are genuinely excellent — high in protein, loads of good fats from the avocado, and you can easily swap in a low-carb, high-protein, or gluten-free tortilla to suit your needs. This is the kind of recipe that earns a permanent spot in the rotation.

    👩‍🍳 You might also like these recipes: warm chicken salad with avocado, chicken salad wraps, cheesy garlic chicken wraps, slow cooker shredded chicken, honey lime chicken thighs, or healthy baked chicken tacos.

    What You’ll Need

    Here is what you’ll need for these grilled chicken wraps. Find the full measurements in the recipe card below.

    For the grilled chicken:

    • Chicken breasts — boneless and skinless, sliced into even cutlets so they cook quickly and stay juicy. Chicken thighs work too (check out my honey lime grilled chicken thighs for a flavour-packed swap), or use slow cooker shredded chicken or rotisserie chicken to skip the cooking altogether.
    • Salt, pepper, garlic powder, onion powder, paprika — a simple, smoky spice blend that gives the chicken a lovely golden crust and loads of flavor.
    • Olive oil — just a splash for grilling; oil spray works too if you want to keep things lighter.

    For the sun-dried tomato sauce:

    • Light mayonnaise and low-fat Greek yogurt — the combination gives you that creamy, tangy base without feeling too rich or heavy. Full-fat versions work if that’s what you have.
    • Fresh garlic — grated or minced; this is key, don’t skip it.
    • Sun-dried or semi-dried tomatoes — rinse off the oil and chop them finely. They add a lovely sweetness and depth that make this sauce genuinely special.
    • Salt — just a pinch to bring it all together.

    For assembling:

    • Large tortilla wraps — I use store-bought wholemeal or white flour wraps, but there are great low-carb, high-protein, and gluten-free options available too. When I have the time, I make my own.
    • Baby spinach or rocket (arugula) — fresh and peppery, either works beautifully. Rocket adds a bit more of a bite.
    • Avocado — sliced into strips; about ¼ to ⅓ of an avocado per wrap. I always slice mine fresh just before assembling.

    Recipe Tips

    • Slice the chicken into cutlets before seasoning and grilling — thinner pieces cook faster and more evenly, and you get more surface area for that gorgeous golden crust.
    • Let the chicken rest before slicing. Even just 3–5 minutes makes a real difference to how juicy it stays.
    • Grilling the wrap is optional, but honestly worth it — it adds a little crispiness and helps the wrap hold together. A hot grill pan works perfectly.
    • Swap the protein: Use chicken thighs for something richer and more flavorful (try my honey lime grilled thighs), go for slow cooker shredded chicken for a hands-off option, or pick up a rotisserie chicken on the way home — it all works.
    • Swap the tortilla: Regular flour wraps are great, but high-protein, low-carb, and gluten-free versions are all easy to find and work just as well. Homemade wraps are worth it if you have extra time.
    • Customise the filling: Add sliced cucumber, roasted capsicum/bell pepper, a handful of cherry tomatoes, or some pickled jalapeños if you like heat.
    • Storage: Make the chicken and sauce ahead of time and store separately. Chicken keeps in the fridge for up to 3 days, or freeze a batch for later. Sauce keeps for 3–4 days refrigerated. Slice avocado fresh when you need it. Assemble the wraps just before eating for best results — they don’t hold well once assembled.
    • Meal prep tip: This is a great batch cook recipe. Make double the chicken and sauce on Sunday, and you’ve got easy lunches sorted for several days.

    Watch The Video

    How To Make Grilled Chicken Wraps

    Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make grilled chicken wraps with lettuce and avocado.

    Grill Chicken For Wraps

    • Slice the chicken breasts into thinner, even cutlets. You can use a meat tenderiser to even them out — this helps them cook more evenly and stay juicy.
    • Season the chicken on both sides with salt, pepper, garlic powder, onion powder, and paprika. Give everything a good rub.
    • Heat oil in a grill pan (or fire up your outdoor grill). Cook the chicken cutlets for about 4 minutes per side until cooked through and nicely charred. You want those golden grill marks.
    • Remove from heat and let the chicken rest on a cutting board for a few minutes — this keeps it juicy. Then slice into strips or chunks.

    Assemble The Wraps

    • While the chicken is resting, mix together the mayonnaise, Greek yogurt, grated garlic, finely chopped sun-dried tomatoes, and salt in a small bowl. Taste and adjust seasoning.
    • Slice the avocado and prepare the spinach or rocket.
    • To assemble: lay a large tortilla flat and spread about a tablespoon of the sauce across the centre. Layer on the greens, followed by the sliced chicken and avocado, then drizzle with a little more sauce.
    • Roll up tightly, then optionally place the wrap seam-side down on a hot grill pan for a minute or two each side to get a few golden grill marks. Slice in half and serve.

    Serving Suggestions

    These wraps are a complete meal on their own, but if you’re feeding a crowd or want to round things out, they go really well alongside a simple green salad, some roasted vegetables, or even a bowl of soup in the colder months. For a light lunch, I often just serve them halved on a plate with extra sauce on the side for dipping — and that’s honestly all you need. If you’re packing these for lunchboxes, wrap them tightly in baking paper to hold their shape.

    💬 If you’ve tried these grilled chicken wraps 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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    Quick, juicy grilled chicken wraps with a creamy sun-dried tomato sauce, fresh avocado, and lettuce — a satisfying high-protein meal that’s ready in 25 minutes and easy to meal prep. Find step-by-step photos below and more recipe tips above.

    Grilled Chicken For Wraps

    • Prepare the chicken: Slice the chicken breasts into thinner, even cutlets. You can use a meat tenderiser/hammer to pound them to an even thickness if needed.

    • Season the chicken cutlets on both sides with salt, pepper, garlic powder, onion powder, and paprika.

    • Heat oil in a grill pan, regular pan, or preheat your outdoor grill over medium-high heat. Cook the chicken for about 4 minutes per side, until cooked through and golden with grill marks. Do not overcrowd the pan.

    • Remove chicken from the heat and allow to rest on a cutting board for 3–5 minutes. Then slice into strips or chunks.

    • Make the sauce: While the chicken rests, combine the mayonnaise, Greek yogurt, grated garlic, finely chopped sun-dried tomatoes, and salt in a small bowl. Stir until smooth. Taste and adjust seasoning if needed.

    • Prepare the remaining fillings: slice the avocado and have the spinach/rocket ready.

    • Assemble the wraps: Lay a large tortilla flat. Spread about 1 tablespoon of sauce across the centre. Top with a handful of greens, then the chicken, then the avocado slices. Drizzle with a little extra sauce.

    • Fold in the sides and roll up the wrap firmly. Optionally, place seam-side down on a hot grill pan for 1–2 minutes per side to get a few golden grill marks. Slice in half and serve.

    Important Ingredient Tips: Sun-dried or semi-dried tomatoes: rinse off the oil before chopping finely. They add sweetness and a savory depth to the sauce that really makes it sing. Semi-dried tomatoes are softer and milder; sun-dried are more intense — both work well.
    Key Recipe Tips: Slice chicken into thin, even cutlets for quick, even cooking. Let it rest before slicing to keep the juices in. Grilling the assembled wrap is optional but adds a nice crisp texture and helps it hold together. Adjust the avocado quantity to your liking — some days I use more!
    Storage Tips: Store the grilled chicken in an airtight container in the fridge for up to 3 days, or freeze for later. The sauce keeps refrigerated for 3–4 days. Slice avocado fresh just before assembling — it doesn’t keep well once cut. Do not store assembled wraps; they go soggy.
    Make-Ahead Tips: This is a great meal prep recipe. Cook a big batch of chicken and make a jar of the sauce at the start of the week, then assemble individual wraps fresh as you need them. The chicken can also be frozen in portions for even easier meal prep.
    FAQs:
    Can I use rotisserie chicken instead? Absolutely — rotisserie chicken is a brilliant shortcut here. Shred or slice it and season lightly if you like, or just use it as-is.
    Can I use chicken thighs? Yes! Thighs will be richer and slightly more flavourful. Check out my honey lime grilled chicken thighs for a great variation.
    What tortillas should I use? Any large wrap you love — regular flour, wholemeal, high-protein, low-carb, or gluten-free. I typically use store-bought wholemeal or white flour wraps, but homemade wraps are great when I have the time.
    Can I make these gluten-free? Yes, just use a certified gluten-free tortilla wrap.
    Do the wraps keep well once assembled? I prefer assembling them fresh. The individual components all keep well separately, so it’s easy to grab and go throughout the week. 

    Calories: 491kcal | Carbohydrates: 36g | Protein: 37g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 91mg | Sodium: 1414mg | Potassium: 1024mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1809IU | Vitamin C: 12mg | Calcium: 132mg | Iron: 4mg

    Keywords: chicken wraps, grilled chicken wrap, grilled chicken for wraps, chicken avocado wrap, healthy chicken wraps, meal prep wraps, high-protein wraps

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  • Fall Off the Bone Oven Baked Beef Ribs Recipe

    Fall Off the Bone Oven Baked Beef Ribs Recipe

    Learn how to cook incredibly delicious BBQ beef ribs in the oven. Most of the cooking time is hands-off, letting the ribs slowly bake until fall-apart tender.

    Baked BBQ Beef Ribs

    The key is baking them low and slow. It’s the same approach we use for our popular pork ribs, and it works beautifully with beef. Once I started making beef ribs this way, I never looked back.

    For this beef ribs recipe, we rub short ribs with a simple dry rub, sear them to build flavor, and then bake until unbelievably tender. A final layer of BBQ sauce goes on at the end, and as it finishes in the oven, it becomes sticky and glossy over the meat. They are incredible!

    Key Ingredients

    • Beef Ribs: This recipe is written for beef short ribs, which are meaty and become very tender when cooked low and slow. If using beef back ribs, you can still follow this method, but they may cook a little faster. Note, do not use flanken ribs (Korean-style ribs), as these are too thin for this cooking method. More details below.
    • Dry Rub: Beef needs a generous amount of seasoning. We mix salt, pepper, smoked paprika, garlic powder (or granulated garlic), and onion powder.
    • BBQ Sauce: Use your favorite store-bought sauce, or make our tangy BBQ sauce recipe.
    • Apple Cider Vinegar: We add a bit of extra tang to the BBQ sauce with apple cider vinegar. White wine vinegar or champagne vinegar are good substitutes.
    • Beef Stock or Water: This thins our BBQ sauce a bit. You only need ¼ cup, so if you have beef stock in the fridge, great. Otherwise, water does the job.
    • Worcestershire Sauce: A teaspoon adds a bit more savoriness to the sauce.

    Find the full recipe with measurements below.

    How to Cook Beef Ribs in the Oven

    Tip 1: Do not trim all the fat. When working with short ribs, we rarely trim much fat before cooking. The butcher has already done most of the work. If you see any very large pieces of fat or gristle, you can remove them, but avoid over-trimming. Some fat is key to tender, juicy ribs. As Chef Richard likes to say, “don’t go chasing the fat.”

    Tip 2: Use our dry rub and sear before baking. Beef needs a good amount of seasoning, so use our simple dry rub early on to build flavor. It’s a mixture of salt, pepper, smoked paprika, garlic powder, and onion powder.

    Rub the short ribs all over with the dry rub. They should be thoroughly coated. Then, sear them in a pan with some oil until golden on all sides. This step builds flavor and gives the fat on the outside a head start.

    Searing short ribs rubbed with BBQ dry rub

    Tip 3: Bake them low and slow. High heat will toughen beef ribs before they have a chance to soften. A lower oven temperature gives us more time to slowly cook the connective tissues (collagen) and fat, which keeps the beef tender and juicy. In the photos below, the first one shows the seared ribs ready for the oven, and as you scroll down, you can see how tender they look after cooking them slowly in the oven.

    For tender ribs, cook them at 275°F (135°C) for 2 to 3 hours, then add BBQ sauce and continue cooking for another hour. The size of your short ribs will affect baking time. We provide tips in our recipe below.

    Ribs ready to be baked in the oven until tender

    Tip 4: Cover the pan for most of the cooking time. Tightly cover your baking pan with foil so the ribs cook in their own steam. This prevents moisture from escaping and helps the ribs turn tender. Baking them uncovered for too long will dry them out.

    Keep your ribs tightly covered with foil until the last 20 to 25 minutes. Then, uncover and bake until the glaze is shiny and sticky.

    Tip 5: Check the ribs toward the end of cooking. Every oven runs a little differently. When the ribs are done, a fork should slide in easily with very little resistance. If they still feel firm, keep baking. Also, check the pan. There should be plenty of rendered fat and juices. If the pan seems dry, the foil was not sealed tightly enough.

    Spooning BBQ sauce over tender baked beef ribs

    Tip 6: Add BBQ sauce at the end. Spoon over your BBQ sauce during the last part of cooking. If added too early, you’ll lose some flavor, and the sugars in the sauce might even cause your ribs to dry out.

    Brush on the BBQ sauce after the ribs have become tender, then return the pan to the oven. Finishing uncovered allows the sauce to thicken into a glossy glaze without burning or drying the ribs.

    Beef ribs ready to serve

    A Note on Types of Beef Ribs

    There are four common types of beef ribs you’ll likely come across:

    • Chuck short ribs: These are cut from the upper portion of the rib cage (closer to the shoulder). They are smaller, a bit more irregular in shape, and are the most common option in standard grocery stores.
    • Plate short ribs: These come from the lower portion of the rib cage. They are larger, meatier, and have richer marbling. You are more likely to find them at a butcher shop or specialty grocery store.
    • Beef back ribs: These have much less meat because they are usually removed after the rib roast or ribeye is cut away. Rib roasts or ribeyes are some of the most expensive cuts of beef, so most butchers leave very little meat on the bone. These work in the recipe below, but will cook faster. Start checking for tenderness earlier.
    • Flanken ribs: These are cut very thin, sometimes called Korean-style or Galbi. These do better with quick, high-heat cooking, and are not ideal for this recipe. We use them in our Korean short ribs recipe.

    Our recommendation: If you have the choice, use plate short ribs cut into smaller pieces (3 to 4 inches long), sometimes labeled English-style. They have the best balance of meat and fat and become especially tender when baked low and slow. I also use plate ribs for these red wine braised short ribs.

    Serving Suggestions

    These BBQ ribs are rich and satisfying. Depending on their size, plan for 1 to 2 ribs per person. Short ribs can be quite meaty, which is one of the reasons we love them.

    For serving, something fresh on the side works beautifully. Coleslaw is a favorite. Try our creamy coleslaw or vinegar coleslaw. A simple green salad with a bright lemon vinaigrette or honey mustard dressing is also a great match, and this napa cabbage salad is excellent. As shown in our photos, we also love a side of pickles for something tangy.

    For more sides, Cajun butter corn, corn salad, or homemade cornbread are all wonderful. If you want something heartier, serve the ribs with potatoes au gratin, mashed potatoes, a baked potato, or baked mac and cheese. Enjoy!

    More Rib Recipes

    Oven Baked BBQ Beef Ribs

    Fall Off the Bone Oven Baked Beef Ribs

    • PREP
    • COOK
    • TOTAL

    For these beef ribs, bake them covered with foil for 2 to 3 hours, then check for tenderness. If a fork slides in easily, go ahead and add the BBQ sauce.

    If the ribs are not yet tender, reseal the pan tightly, and continue baking. If the pan ever looks dry (it shouldn’t), add a splash of water or stock, then seal well with foil. Keep baking until the ribs are very tender, then uncover, add the sauce, and finish baking as directed below.

    *See the article above for tips on buying ribs for this recipe.

    6 Servings

    You Will Need

    For the Ribs

    3 pounds meaty short ribs, 8 to 10 ounces each, about 6 ribs (1.3kg)

    1 tablespoon fine sea salt

    1 ½ teaspoons freshly ground black pepper

    1 teaspoon smoked paprika

    1 teaspoon garlic powder or granulated garlic

    ½ teaspoon onion powder

    2 tablespoons avocado oil


    For the Sauce

    1 cup BBQ sauce, try our homemade BBQ sauce

    2 tablespoons apple cider vinegar

    ¼ cup beef stock or water

    1 teaspoon Worcestershire sauce

    Directions

      1Prep: Preheat the oven to 275°F (135°C). Set aside a 13×9-inch baking dish (possibly 2 if you have really large ribs).

      2Prep ribs: We don’t trim much from the short ribs. If you see larger fat clumps or flaps, trim them. Don’t over trim. You want to leave most of the fat for flavor and moisture.

      3Add spice rub: In a small bowl, mix the salt, pepper, smoked paprika, garlic powder, and onion powder. Pat the ribs dry with paper towels, then coat all sides generously with the spice rub.

      4Sear the ribs: Heat the oil in a wide skillet over medium heat. Working in batches, sear the ribs on all sides until browned, about 2 minutes on each side. Transfer them to the baking dish, placing the fattiest side facing up. It will be a tight fit.

      5Bake the ribs: Tightly cover the baking dish with foil and bake until the ribs are very tender but not yet falling apart, about 2 ½ hours.

      6Begin checking for tenderness after 1 ½ hours by sliding a fork into the meat. It should meet some resistance but not feel tough. Continue checking every 30 minutes until tender. The goal is tender, but not yet fall-apart-tender.

      7Prepare the sauce: While the ribs bake, whisk together the BBQ sauce, vinegar, beef stock, and Worcestershire in a medium bowl.

      8Add the sauce: When the ribs are fork tender, remove the foil and check the liquid in the dish. Some is fine, but if it’s almost to the top, remove some of it. Then, brush the ribs all over with sauce (saving some for later). Re-cover tightly with foil and return to the oven for 45 minutes.

      9Caramelize the sauce: Remove the foil completely, add more sauce, and return to the oven for another 20 to 25 minutes, or until the sauce has thickened into a shiny glaze and the edges look slightly caramelized.

      10Let them rest: Remove the ribs from the oven and let them rest for 15 minutes, tented lightly with foil, before serving.

    Adam and Joanne’s Tips

    • Short ribs thickness: The thickness and meatiness of your ribs affect cooking time. Begin checking for tenderness after 1 ½ hours of baking (before adding sauce). Meaty, thick ribs typically need about 2 ½ hours, and really meaty ribs may need even longer, before they’re ready for sauce.
    • Short ribs vs. back ribs: Short ribs are meatier and richer than beef back ribs. You can use back ribs in the recipe above, but expect less meat and a shorter cooking time (about 45 minutes to 1 hour less before adding sauce). The remaining steps and times stay the same.
    • Doneness: The ideal texture depends on preference. For ribs that hold together when bitten (the classic barbecue competition style), bake for slightly less time and stop when the meat is tender but still cohesive. For a fall-apart texture, continue baking until a fork slides in easily and the meat pulls away with minimal effort.
    • Sauce: For store-bought sauce, we have used Sweet Baby Ray’s with great results. I also love this homemade barbecue sauce, which was our attempt at recreating store-bought sauce, but with slightly less sugar.
    • Storing: Store them in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months (I double-wrap them before freezing). Thaw overnight in the refrigerator.
    • Reheating: Place the ribs (thawed), wrapped in foil, in a 275°F oven for 20 to 30 minutes or place them on the grill over medium heat. Slather the warmed ribs with extra BBQ sauce before serving.
    • The nutrition facts provided are estimates.

    Nutrition Per Serving
    Serving Size
    1/6 of the recipe, or 1 short rib
    /
    Calories
    508
    /
    Total Fat
    26.6g
    /
    Saturated Fat
    9.8g
    /
    Cholesterol
    125.4mg
    /
    Sodium
    1678.5mg
    /
    Carbohydrate
    23.6g
    /
    Dietary Fiber
    1g
    /
    Total Sugars
    18.6g
    /
    Protein
    41.2g


    AUTHOR:

    Joanne Gallagher

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  • Crispy Pork Milanese Recipe

    Crispy Pork Milanese Recipe

    This pork milanese recipe is all about tender, juicy pork with a light, crispy breading. It’s easier than you might think and turns out absolutely delicious every time.

    Pork Milanese

    Inspired by Italian cotoletta alla milanese (made with veal) and chicken milanese, this version made with lean pork chops is quick, budget-friendly, and so tasty. It’s perfect with a squeeze of lemon and a side of lightly dressed salad greens (I especially love it with our lemon vinaigrette!).

    Pounding the pork thin is the secret to success. It helps the meat cook quickly and evenly, keeping it juicy inside while the breading turns golden and crisp. From there, you’ll bread and cook the cutlets, either traditionally by pan-frying in oil or in an air fryer (both methods are below!).

    Key Ingredients

    • Pork Chops: Start with boneless pork chops. I like center-cut or loin-cut chops. This dish works best with thinner cuts, so either buy thin-cut or slice thicker ones in half crosswise to make two thinner pieces. More tips for this are below.
    • Flour and Eggs: We use a three-part breading station for this recipe. Step one is to dredge your pork in flour, and step two is to pull them through whisked eggs. I use all-purpose flour.
    • Breadcrumbs: After flour and eggs, the third part of the breading is breadcrumbs. I love light and crispy panko breadcrumbs or homemade breadcrumbs.
    • Italian Seasoning: We are really generous with the herbs in our breading, so we mix a good amount of Italian seasoning into the breadcrumbs.
    • Parmesan Cheese: Optional, but highly recommended. Finely grated Parmigiano-Reggiano stirred into the breadcrumb mixture takes the milanese-style breading to the next level.

    Find the full recipe with measurements below.

    How to Make Pork Milanese

    Tip 1: Prepare the pork. Start with thin pork chops (see above). Then, pound them even thinner with a meat mallet, rolling pin, or the bottom of a sauce pot.

    Pounding helps them cook quickly and evenly, so your breading turns golden before the pork overcooks. As a bonus, it tenderizes the meat, so your pork will turn out tender and juicy.

    Pounding pork chops thin before breading for pork milanese

    Tip 2: Set up the breading station. You’ll need three wide, shallow bowls. Add flour to the first. In the second, whisk the eggs and water until smooth. In the third, combine the breadcrumbs, Italian seasoning, parmesan cheese, and a good pinch of salt.

    Tip 3: Bread the pork. I like to work with one chop at a time and use a fork to move it around.

    1. Dip it into the flour on both sides, shaking off any excess.
    2. Next, coat it in the egg mixture.
    3. Finally, press it into the breadcrumbs until evenly covered.

    Gently shake off any loose crumbs, then place the breaded pork on a baking sheet. Continue with the remaining chops.

    Breading pork chops

    Tip 4: Cook the pork. You have two options. My favorite way to cook them is to pan-fry in a skillet with some oil. You can also use an air fryer. Both cooking methods are provided in the recipe below.

    However you cook them, you’ll know they’re perfect when: the coating is crisp and golden and the pork feels firm but still juicy.

    Pan-frying pork chops breaded in breadcrumbs for pork milanese

    More Pork Recipes

    Pork Milanese

    Crispy Pork Milanese

    • PREP
    • COOK
    • TOTAL

    Serve pork milanese next to a light, fresh salad. I especially love tossing salad greens with this lemon vinaigrette. The bright, tangy dressing is perfect with the pork.

    Note on the pork: The recipe assumes 1-inch thick chops, which you will slice in half crosswise before pounding to ¼ inch. Another option is to start with thin-cut pork chops (about ½ inch thick) and pound them to ⅓ inch thick (you will need 6 of them).

    6 Servings

    You Will Need

    1 ½ pounds boneless pork chops, 3 chops about 1-inch thick

    1 cup all-purpose flour (130g)

    2 large eggs

    4 tablespoons water

    1 ½ cups panko or homemade breadcrumbs, crushed a little finer (130g)

    3 tablespoons Italian seasoning

    3 tablespoons finely grated Parmigiano-Reggiano, optional

    Salt and fresh ground black pepper

    Oil, for cooking

    Directions

      1Prepare the pork: Slice each pork chop in half crosswise to make two thinner chops. Place them between sheets of plastic wrap or parchment paper and pound to about ⅓ inch thick using a mallet or the bottom of a small pot.

      2Season the pork: In a small bowl, mix ½ teaspoon salt with ½ teaspoon freshly ground black pepper. Line a large baking sheet with parchment paper, then arrange the flattened pork chops on it. Season both sides evenly with the salt and pepper mixture.

      3Set up the breading station: You’ll need three wide, shallow bowls. Add the flour to the first. In the second, whisk together the eggs and water until smooth. In the third, combine the breadcrumbs, Italian seasoning, parmesan cheese, and a good pinch of salt.

      4Bread the pork: Working with one chop at a time, using a fork, dredge it with flour, shaking off any excess. Dip it into the egg mixture, then press it into the breadcrumb mixture so it is well coated. Shake off any excess crumbs, then place the breaded pork back on the baking sheet. Repeat with the remaining chops.

      5Cook: Set a large skillet (with sides) over medium heat and let it preheat. Add enough oil to cover the bottom by about ⅛ inch. To test the temperature, drop in a breadcrumb. It should sizzle right away.

      6When the oil is ready, add 2 to 3 chops at a time, depending on the size of your pan. Cook for 2 to 3 minutes per side, or until golden brown and the internal temperature reaches at least 145°F. Transfer to a rack, sprinkle lightly with salt, and repeat with the remaining chops (adding a little more oil to the pan as needed).

    Adam and Joanne’s Tips

    • Leftover breading: You will have some flour, eggs, and breadcrumbs left over. We do not recommend saving them.
    • Air fryer instructions: Spray both sides of the breaded pork chops lightly with cooking spray. Place them in a single layer in the air fryer basket (work in batches if needed). Cook at 375°F for 8 minutes, then flip and continue cooking for 5 to 10 minutes more, or until the pork is golden brown and the internal temperature reaches 145°F.
    • The nutritional information provided are estimates.

    Nutrition Per Serving
    Serving Size
    1 breaded chop
    /
    Calories
    378
    /
    Total Fat
    8.9g
    /
    Saturated Fat
    3g
    /
    Cholesterol
    136.1mg
    /
    Sodium
    544.3mg
    /
    Carbohydrate
    37.6g
    /
    Dietary Fiber
    2.8g
    /
    Total Sugars
    1.9g
    /
    Protein
    34.5g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    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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  • Our 21 Most Loved Pork Recipes (Readers Keep Coming Back)

    Our 21 Most Loved Pork Recipes (Readers Keep Coming Back)

    These are our 21 most loved pork recipes that have earned a permanent spot in our readers’ kitchens.

    Pork Chop Marinade

    Below, you’ll find everything from easy weeknight dinners to slow-cooked classics like pulled pork, ribs, and carnitas. Over the years, these recipes have become true reader favorites, and the recipes you’ve shared, rated, and come back to again and again.

    They also happen to be some of our own family’s most-cooked pork recipes. I hope you find a new favorite (or two) to add to your rotation!

    Find all 20 recipes below! For more, see all of pork recipes or join our free newsletter and get our best seasonal recipes delivered straight to your inbox. Happy cooking!

    Our Best Pork Chop Recipes

    My family is always happy when a new pork chop recipe makes it into our dinner rotation. Pork chops are easy to find, budget-friendly, and work with just about any flavor you’re craving. Our most popular version is our juicy skillet pork chops, which have become a reader favorite because they show exactly how to cook pork chops so they stay tender and flavorful (no dry pork here!).

    If you’re looking to mix things up, don’t miss our pork chop marinade. It adds incredible flavor every single time (we have Chef Richard to thank for that one). And the apple stuffed chops are absolutely perfect for fall!

    Juicy pork chops

    The Best Juicy Skillet Pork Chops

    This is the most popular pork chop recipes on Inspired Taste, and for good reason. They’re quick, reliable, and practically foolproof. With our easy method and a few simple tips, you can make juicy, tender pork chops with very little effort. Once you try them, you’ll see why readers keep coming back to this recipe again and again.

    Pork Milanese

    Crispy Pork Milanese

    This pork milanese recipe is all about tender, juicy pork with a light, crispy breading. It’s easier than you might think and turns out absolutely delicious every time.

    Apple Stuffed Pork Chops

    Easy Stuffed Pork Chops

    I love pork chops, but stuffed pork chops filled with apples and cheese are on another level. The sweet-tart apples, melty cheese, and savory pork are an unbeatable combo. Add a quick mustard rub, and they turn out outrageously good. They’re perfect for an easy weeknight dinner or for impressing friends and family. A total winner!

    The Best Juicy Baked Pork Chops

    Juicy Baked Pork Chops

    Our baked pork chop recipe guarantees juicy, tender, golden-brown results every time. It’s easily one of my favorite ways to cook pork chops. It’s simple, reliable, and so flavorful. The herb and lemon seasoning adds a fresh twist that works really well with roasted potatoes, roasted veggies, or a simple green salad. You’ll love how easy (and delicious) this recipe is!

    Easy Pork Chop Marinade

    Easy Pork Chop Marinade

    We call this a pork chop marinade, but honestly, you can use it with any cut of pork. It’s savory, delicious, and thick so it sticks to the pork really well as it marinates.

    Our Favorite Ground Pork Recipes

    Ground pork might be one of my favorite ingredients to cook with. It’s naturally flavorful and has just the right amount of fat, which keeps whatever you’re making moist and juicy. That little bit of richness is the secret to why our Italian meatballs turn out so tender and delicious, and why our homemade breakfast sausage is such a favorite around here.

    Easy Ground Pork Tacos

    Thanks to ground pork, this pork tacos recipe comes together quickly. We’re talking 20 minutes, and you’ll have dinner on the table. I especially love these with homemade corn tortillas (but that’s if you’re feeling fancy).

    Easy Swedish Meatballs

    Swedish Meatballs

    This Swedish meatball recipe guarantees juicy, tender meatballs, with an unbelievably good homemade gravy, and that’s all thanks to a mixture of ground pork and ground beef. The combination genuinely makes such a fantastic meatball. And of course, they would not be complete without mashed potatoes.

    Authentic Italian Meatballs

    Italian Meatballs with the Best Sauce

    We call these the ultimate Italian meatballs, because they knock the socks off any other recipe we’ve tried (really!). The base is a mix of ground beef and pork, which makes them light, fluffy, and really delicious. Then, there’s the homemade sauce, which brings it all together.

    Easy Italian Wedding Soup

    Easy Italian Wedding Soup

    This Italian wedding soup is so good! We make the meatballs with a mix of ground turkey and pork, so they turn out tender, juicy, and so flavorful without feeling heavy. They simmer in a savory broth with tender greens and tiny pasta, creating the most perfectly balanced, cozy soup you’ll want to make again and again.

    Weeknight Taco Soup

    Weeknight Taco Soup

    I love this easy taco soup made with ground meat and pantry staples! You can use any type of ground meat, but my favorite is ground pork. It combines all the best parts of taco night into a healthy, hearty, and delicious one pot soup!

    A plate of the best spaghetti and meatballs (made from scratch)

    Perfect Spaghetti and Meatballs

    This homemade spaghetti and meatballs recipe is a keeper. The meatballs are tender and flavorful, thanks to ground pork, and the quick sauce tastes like it’s been simmering for hours. Use boxed spaghetti or really take this over the top with homemade pasta.

    Homemade Breakfast Sausage

    Breakfast Sausage

    This homemade breakfast sausage recipe is juicy, flavorful, and made with a handful of simple ingredients. It’s so much better than anything from the store. To make it, we combine ground chicken and pork, which keeps the sausage light and really flavorful.

    Spinach Sausage Alfredo Pasta

    Spinach Sausage Alfredo Pasta

    My sausage Alfredo pasta recipe has the most delicious, silky smooth sauce made with butter and parmesan cheese, sausage, and lightly wilted spinach. You need less than 20 minutes to make it, and there isn’t a splash of cream in sight.

    Easy Sausage Stuffed Peppers

    Easy Sausage Stuffed Peppers

    I love these easy sausage stuffed peppers filled with Italian sausage, spinach, creamy ricotta, and tomatoes. They’re hearty, flavorful, and quick to make, perfect for a weeknight dinner or a casual gathering!

    Seriously Good Lasagna

    Seriously Good Lasagna

    This meat lasagna recipe is made with the most delicious homemade tomato and meat sauce. We combine ground beef and sausage (or ground pork), which makes the homemade sauce rich, hearty, flavorful, and unbelievably good.

    Easy Chorizo and Eggs

    Chorizo and Eggs

    This easy chorizo and eggs recipe is incredibly flavorful thanks to the chorizo and you can make it in under 20 minutes. I love this for an easy weekend breakfast or a simple dinner.

    Pork Butt and Shoulder Recipes

    The secret to pork butt and pork shoulder is simple: cook them low and slow until they’re melt-in-your-mouth, fall-apart tender. The recipes shared below do exactly that. Keep scrolling for our slow cooker pulled pork and my all-time favorite crispy, flavorful carnitas recipe.

    Best Slow Cooker Pulled Pork

    Perfect Slow Cooker Pulled Pork

    This is the best slow cooker pulled pork recipe we’ve made. The pork turns out incredibly juicy and tender, with a rich, flavorful broth that’s perfect for spooning over the meat. It’s easy and unbelievably delicious.

    Juicy Oven Pulled Pork

    Juicy Oven Pulled Pork

    If you don’t have a slow cooker, you can make our pulled pork in the oven. Our oven pulled pork recipe guarantees perfectly seasoned, melt-in-your-mouth tender pork. You’ll love our simple seasoning blend and easy oven method! This recipe is a keeper!

    Crispy Pork Carnitas

    Epic Pork Carnitas

    This carnitas recipe is incredible and makes the most tender, juicy pork perfect for tacos, burritos, and more. It’s probably one of our family’s favorite recipes on the blog (especially my son’s).

    Pork Ribs

    Adam loves pork ribs, so it’s only natural that we have a few ribs recipes. The most iconic is our fall-off-the-bone ribs. They are easily one of the most loved recipes on the blog, and has been for years. Then, a little while back, we shared our Asian sticky ribs, which I have to say, are my favorite. They’re sweet, savory, and absolutely irresistible.

    How to Make Oven Baked Ribs Recipe

    Easy Fall Off the Bone Oven Baked Ribs

    This is hands down the best ribs recipe I’ve ever made! The secret to incredibly tender ribs is baking them low and slow. Baking ribs in the oven is so easy. 95% of the cooking time is spent relaxing while your ribs transform into fall-off-the-bone perfection.

    Hoisin Sticky Ribs

    Hoisin Sticky Ribs

    This irresistible sticky ribs recipe is one of the best things we’ve made in our kitchen. The ribs are unbelievably tender and coated in a delicious homemade hoisin glaze. You will love them!

    For more cooking inspiration, join our free newsletter and get our best seasonal recipes delivered straight to your inbox. Click here to join. Happy cooking!

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  • Instant Pot Shredded Chicken Recipe

    Instant Pot Shredded Chicken Recipe

    My favorite Instant Pot shredded chicken recipe for tacos, enchiladas, burritos, and rice bowls. It turns out juicy, tender, and packed with incredible flavor.

    Instant Pot Shredded Chicken

    You only need a few ingredients to make it, and the Instant Pot does all the work. I use green enchilada sauce or salsa verde to infuse the chicken with flavor while keeping it perfectly moist. The result tastes like it’s been simmering for hours, even though it comes together in under 30 minutes.

    It’s one of those recipes I come back to week after week. I’ll use leftovers to make shredded chicken tacos one night, rice bowls the next, and maybe stuffed into quesadillas for lunch. I’m obsessed.

    Key Ingredients

    • Chicken: I used boneless, skinless chicken breasts in our photos, but this recipe works beautifully with either chicken breasts or thighs. Thighs stay extra juicy, while breasts shred easily and soak up all the sauce. I prefer thawed chicken for this, but tips for using frozen chicken are below the recipe.
    • Enchilada Sauce: My family loves green enchiladas, so I usually make this with green enchilada sauce or our homemade salsa verde. Red enchilada sauce works just as well, and you can even use your favorite jarred salsa.
    • Sour Cream: A spoonful of sour cream stirred in at the end makes the cooking liquid slightly creamy and extra delicious. It’s optional, but I highly recommend it.
    • Cilantro: Stir a little chopped fresh cilantro in at the end. It adds color and fresh flavor.

    Find the full recipe with measurements below.

    How to Make Instant Pot Shredded Chicken

    Tip 1: Add liquid. Pressure cookers need liquid to build pressure, so be sure to add at least 1 cup to the bottom of the pot. For the most flavorful chicken, skip plain water and use salsa verde, enchilada sauce, or broth. Salsa verde adds a tangy, rich flavor that we love.

    Placing chicken breasts into the Instant Pot with green enchilada sauce

    Tip 2: Let the Instant Pot do the work. Once you’ve added your chicken and salsa, secure the lid and cook on “Pressure Cook” or “Manual” mode.

    For 1 pound of thawed chicken breasts, cook on high pressure for 8 minutes, then let it naturally release for 5 minutes before using the quick release.

    Tip 3: Shred the chicken and stir back in. After allowing the cooker to naturally release for 5 minutes, use the manual pressure release to release the remaining pressure. Then, shred the chicken with two forks, and stir it back into the sauce. This lets it soak up all those delicious flavors. For a creamy shredded chicken, stir in a little sour cream and chopped cilantro at the end.

    Shredded chicken in the Instant Pot with cilantro and sour cream

    Serving Suggestions

    This shredded chicken is incredible for rice bowls. I love using a base of cilantro lime rice or Mexican rice, then topping it with fresh tomatoes, pico de gallo, avocado, avocado salad, or a scoop of guacamole.

    It’s also perfect for tacos, and if you want to make them truly homemade, try our flour tortillas or corn tortillas. The chicken also works beautifully rolled into burritos for a quick meal prep option.

    And I can’t let you go without suggesting our chicken quesadillas, shredded chicken nachos, or green enchiladas. Both are family favorites and pair perfectly with this juicy Instant Pot shredded chicken.

    More Instant Pot Recipes I Love

    Instant Pot Shredded Chicken

    Instant Pot Shredded Chicken

    • PREP
    • COOK
    • TOTAL

    We love this Instant Pot shredded chicken recipe made with a creamy salsa verde sauce. The Instant Pot is a programmable pressure cooker, but if you don’t have one, you can easily adapt this recipe for any standard pressure cooker. For a stovetop version, see this easy shredded chicken recipe, or to make it in a slow cooker, see this crockpot shredded chicken.

    Makes 4 cups of shredded chicken

    You Will Need

    2 cups green enchilada sauce or Mexican salsa verde, try our homemade salsa verde

    1 pound boneless, skinless chicken breasts or thighs

    ½ cup sour cream

    Handful of fresh chopped cilantro

    Salt, to taste

    Directions

      1Add chicken and sauce: Pour the enchilada sauce or salsa verde into the Instant Pot. Nestle the chicken into the sauce, then secure the lid.

      2Pressure cook: Select the Pressure Cook or Manual function and set the timer for 8 minutes on high pressure. The timer won’t start until the pot reaches full pressure, which can take a few minutes.

      3Release pressure: When the cooking time is up, allow the pressure to naturally release for 5 minutes, then carefully use the quick-release valve to vent any remaining pressure.

      4Shred and finish: Transfer the chicken to a cutting board and shred it with two forks. Stir the shredded chicken back into the sauce along with the sour cream and cilantro. Taste and season with salt. Enjoy over rice or grains, or use as a filling for tacos, burritos, enchiladas, or quesadillas.

    Adam and Joanne’s Tips

    • Storing: Keep chicken in an airtight container in the fridge for up to 4 days. Reheat in the microwave or over medium-low heat in a saucepan.
    • Sauce: We love making our roasted tomatillo salsa verde, but when we don’t have time to make it, store-bought works beautifully. Our favorite brands are Frontera by Rick Bayless and Hatch.
    • Canned sauce: If you’re using canned salsa, you’ll get about 1 ⅔ cups per can. No need to open a second one, just top it off to the 2-cup line with a little water or broth.
    • Chicken underdone: If you notice the chicken isn’t fully cooked when you remove it, switch the Instant Pot to Sauté mode and simmer for a few minutes until it’s cooked through.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/2 cup
    /
    Calories
    251
    /
    Protein
    28 g
    /
    Carbohydrate
    9 g
    /
    Dietary Fiber
    2 g
    /
    Total Sugars
    5 g
    /
    Total Fat
    11 g
    /
    Saturated Fat
    4 g
    /
    Cholesterol
    85 mg
    /
    Sodium
    813 mg


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    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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  • Quick Shrimp Stir Fry Recipe

    Quick Shrimp Stir Fry Recipe

    This shrimp stir fry recipe is fast, easy, and unbelievably delicious. Ready in 20 minutes with juicy shrimp, crisp veggies, and a crave-worthy homemade sauce.

    Shrimp Stir Fry

    The secret to making this shrimp stir fry so good is the sauce. We use the same one we whisk together for fried rice. It’s savory, a little sweet, and flavorful. Tossed with juicy shrimp and veggies, it transforms a quick weeknight dinner into something that tastes restaurant-worthy.

    Once you try this recipe, I’m betting you’ll be making it on repeat, because that’s exactly what happened with our family.

    Key Ingredients

    • Shrimp: I prefer extra-large or jumbo shrimp for this recipe (look for 16-20 count on the package). If yours are frozen, see the quick-thawing tip below the recipe (it only takes a few minutes with cold running water).
    • Veggies: Stick with quick-cooking vegetables, such as onions and snap peas. Zucchini, asparagus, green beans, small broccoli florets, bell peppers, and bok choy also work beautifully.
    • Garlic: I love a kick of garlic, and highly recommend adding 2 cloves. I like to slice them thinly so you can see them in the stir fry.
    • Sauce: I use our fried rice sauce for this and love it. The basic recipe only has 4 ingredients. It is a mixture of soy sauce, brown sugar, rice wine vinegar, and toasted sesame oil. If you’re up for it, you can also add mirin, Chinese 5-spice, and a bit of heat with chile paste, but the basic sauce is still really good! Another option is to use our ginger stir fry sauce.
    • Butter: This is my secret for making the sauce nice and creamy. You’ll add one tablespoon just before serving.

    Find the full recipe with measurements below.

    How to Make the Best Shrimp Stir Fry

    Tip 1: Salt, then rinse your shrimp. Before cooking, toss the shrimp with a bit of salt and let them sit in a colander for a few minutes. The salt firms up their texture and seasons them throughout. After rinsing, the shrimp taste cleaner, cook more evenly, and stay plump and juicy. Try this trick for all your favorite shrimp recipes. I also use it when making this shrimp burger recipe.

    Tip 2: Cook the shrimp first. Sear the shrimp until they’re just barely done, then remove them from the skillet. This keeps them from overcooking and gives you time to stir fry the veggies until perfectly tender.

    Cooking shrimp in a wok for shrimp stir fry

    Tip 3: Use our sauce. Our fried rice sauce is incredible for fried rice, but it’s also the secret to this quick and flavorful shrimp stir fry. It takes just 2 minutes to make: simply simmer soy sauce, brown sugar, rice vinegar, toasted sesame oil, and any optional add-ins until the sugar has dissolved. Keep a jar in your fridge. It lasts for a week and works with almost any stir-fry.

    Adding sauce to the stir fry

    Tip 4: Finish with butter. Just as the stir fry is finishing up, turn off the heat and swirl in a little butter. It melts into the sauce, making it silky, slightly creamy, and extra delicious.

    Finishing the shrimp stir fry with a bit of butter to make the sauce creamy.

    More Stir Fry Recipes

    Shrimp Stir Fry

    Quick Shrimp Stir Fry

    • PREP
    • COOK
    • TOTAL

    It’s a good night when this quick and easy shrimp stir fry is for dinner. Thanks to quick cooking shrimp and veggies, it’s fast! Thanks to the sauce, it’s really delicious! It’s so much more delicious than simply stirring in plain soy sauce or store-bought stir-fry sauce. The sauce takes 3 minutes to make, so I highly recommend making a batch! For more ways to use it, see our fried rice sauce recipe. For serving, I love this over steamed jasmine rice or this coconut rice.

    4 Servings

    You Will Need

    For the Stir Fry

    1 pound peeled and deveined jumbo shrimp, 16-20 count (450g)

    1 tablespoon high-heat cooking oil (like avocado, grapeseed, or canola)

    1 tablespoon toasted sesame oil

    1 medium onion, thinly sliced into quarter-moons

    2 garlic cloves, thinly sliced

    6 ounces snap peas, sliced on the diagonal (170g)

    4 tablespoons fried rice sauce (recipe below)

    1 tablespoon butter

    Fine sea salt, as needed

    Cooked rice or noodles, for serving, optional


    For the Sauce (Makes about 1 cup)

    ¾ cup low-sodium soy sauce (190g)

    ¼ cup brown sugar (50g)

    2 tablespoons rice vinegar

    1 tablespoon toasted sesame oil

    2 tablespoons mirin, optional

    ¼ teaspoon Chinese five spice, optional

    1 tablespoon sambal oelek or gochujang, optional, for heat

    Directions

      1Make the sauce: Add soy sauce, brown sugar, rice vinegar, and sesame oil to a small saucepan over medium heat. Bring to a simmer and cook until the sugar dissolves. If you are adding them, stir in the optional ingredients. You will have leftover sauce, see tips for storing instructions.

      2Prepare the shrimp: Place the shrimp in a colander and toss with ¼ teaspoon salt. Let sit for 1 minute, then rinse and pat very dry with paper towels.

      3Cook the shrimp: Heat a wok or large skillet over medium-high heat. Add a tablespoon each of high-heat oil and toasted sesame oil to coat the bottom of the pan. Add the shrimp in a single layer and cook until they start to curl and turn opaque, about 2 minutes. Transfer to a plate.

      4Cook the vegetables: If the pan is dry, add a little more oil, then add the onion to the pan with a small pinch of salt. Cook, stirring around the pan until the onion begins to soften and turn translucent, 1 to 2 minutes. Add the snap peas and garlic, and cook for another minute.

      5Add the sauce: Pour in 4 tablespoons of the sauce and return the shrimp to the pan (along with any juices). Cook until the snap peas are just tender, 1 to 2 minutes more.

      6Finish: Turn off the heat and stir in the butter until melted. Taste, and add an extra spoonful of sauce if you’d like. Serve immediately with rice or noodles.

    Adam and Joanne’s Tips

    • Storing: Keep leftovers stored in an airtight container in the fridge for up to 3 days.
    • Storing the sauce: Keep leftover sauce in an airtight container like a mason jar in the refrigerator for up to one week. Shake before using. You can also freeze in ice cube trays for longer storage.
    • Frozen shrimp: Rinse the shrimp in a colander under cold running water until they are no longer frozen hard, 3 to 5 minutes. They can still be very cold.
    • The nutritional information provided are estimates.

    Nutrition Per Serving
    Serving Size
    1/4 of the recipe
    /
    Calories
    237
    /
    Total Fat
    11.4g
    /
    Saturated Fat
    3g
    /
    Cholesterol
    190.1mg
    /
    Sodium
    610.1mg
    /
    Carbohydrate
    11.8g
    /
    Dietary Fiber
    1.6g
    /
    Total Sugars
    7.4g
    /
    Protein
    25.3g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    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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  • Easy Fried Rice Recipe

    Easy Fried Rice Recipe

    This is the only fried rice recipe you need. It’s incredibly fast, takes less than 20 minutes to make, and tastes even better than takeout.

    Homemade Fried Rice

    When you need a delicious dinner on the table fast, you’ll want this recipe for fried rice in your back pocket. It’s perfect for using up leftovers and cleaning out the fridge, and thanks to my fried rice sauce, it’s really tasty. Plus, you can use the sauce for stir-fries another day. We use it for this shrimp stir fry.

    While this recipe is written for a classic egg and vegetable fried rice, it’s easy to swap the veggies or add extra protein to make it your own. Tips for this are below!

    Key Ingredients

    • Rice: For the best fried rice, use leftover cold white rice. Hot or freshly cooked rice will become mushy. I prefer short-grain or medium-grain rice, such as calrose or jasmine rice. That said, you can use brown rice or quinoa in our recipe below.
    • Aromatics: For restaurant-quality flavor, use fresh garlic, ginger, and green onions. I mince my garlic and use a microplane to grate the ginger.
    • Vegetables: You have leeway when it comes to the veggies. I love carrots, zucchini, and peas. Mushrooms are also lovely, as are broccoli florets.
    • Eggs: I love egg fried rice, so I usually add eggs to this. They are optional, though! When cooking them, I add a dab of butter to add a bit of extra richness.
    • Fried Rice Sauce: When seasoning fried rice, I love using a homemade sauce that combines low-sodium soy sauce with brown sugar and rice vinegar, and toasted sesame oil. It is perfect for this recipe and also great for cooking chicken, shrimp, and tofu.

    Find the full recipe with measurements below.

    Fried Rice

    How to Make the Best Fried Rice

    Tip 1: Start with cold rice. Your best bet is to use leftover rice that’s been in the fridge. If you are sitting there with a craving for fried rice, but no leftover rice, make rice, but then spread it onto a baking sheet and refrigerate for about 1 hour. This will quickly cool it down, and dry it out a bit so it doesn’t turn mushy when you cook it.

    Tip 2: Use a large skillet or wok. A large pan gives you plenty of room to toss ingredients without them falling out. A hot wok is the traditional choice, but your largest skillet will work just as well (a 12-inch skillet is a good bet).

    Tip 3: Give heartier veggies a head start. Fried rice cooks quickly, but to make sure that all the vegetables are perfectly tender, start with hearty vegetables like carrots and broccoli first, giving them 1 to 2 minutes of cooking time before following up with the quicker-cooking veggies.

    Cooking vegetables for fried rice in pan

    Tip 4: Adding the egg. I love the egg in this rice. To add them, push the rice to one side of the pan. Then, scramble your eggs in the empty space. Break them up a bit and stir them into the rice. Easy!

    Adding egg to fried rice

    Tip 5: Add your favorite protein. You can easily add your favorite protein, such as sliced beef, pork, chicken, shrimp, or tofu. Just cook it in the skillet first, transfer it to a plate, and then make the fried rice as directed. Stir the cooked protein back into the skillet with the rice, egg, and veggies at the end.

    More Asian-Inspired Recipes

    Fried Rice on a plate

    Easy Fried Rice

    • PREP
    • COOK
    • TOTAL

    Our family loves this homemade fried rice. It’s delicious and filling as written, but feel free to add your favorite protein to this, too. Cook it first until mostly cooked, then transfer it to a plate. Finally, stir it into the rice just before cooking.

    The homemade sauce takes this dish to the next level. It’s so much more delicious than just stirring in plain soy sauce. The sauce takes 3 minutes to make, so I highly recommend making a batch! For more ways to use it, see our fried rice sauce recipe.

    Makes 6 cups

    Watch Us Make the Recipe

    You Will Need

    For Fried Rice

    4 cups cold cooked rice (500g)

    3 large eggs

    1 tablespoon avocado oil

    1 tablespoon toasted sesame oil

    6 green onions, thinly sliced, greens and whites separated

    3 cloves garlic, minced

    1 teaspoon finely grated ginger, optional

    2 medium carrots, peeled and diced

    1 medium zucchini, diced

    1/2 cup frozen peas (70g)

    5 to 6 tablespoons fried rice sauce, recipe below

    1 tablespoon butter

    2 teaspoons toasted sesame seeds, optional

    Salt and fresh ground black pepper


    For the Sauce (makes 1 cup)

    3/4 cup low-sodium soy sauce (190g)

    1/4 cup brown sugar (50g)

    2 tablespoons rice vinegar

    1 tablespoon toasted sesame oil

    2 tablespoons mirin, optional

    1/4 teaspoon Chinese five spice, optional

    1 tablespoon sambal oelek chili paste or gochujang, optional

    Directions

      1Make sauce: Add soy sauce, brown sugar, rice vinegar, and sesame oil to a small saucepan over medium heat. Bring to a simmer and cook until the sugar dissolves. If you are adding them, stir in the optional ingredients. You will have leftover sauce; see tips for storing instructions.

      2Whisk the eggs: In a small bowl, whisk the eggs with a pinch of salt until well blended. Set aside.

      3Cook the veggies: Heat avocado oil in a large skillet or wok over medium-high heat. Add the carrots and cook for 2 minutes, tossing occasionally. Next, add the sesame oil, garlic, ginger, green onion whites, zucchini, and peas. Cook for 1 to 2 minutes until fragrant and the zucchini is almost tender.

      4Add the rice and sauce: Lightly season the veggies in the pan with salt and pepper, then add the cold rice to the skillet and cook for 2 to 3 minutes, stirring to break it apart and lightly toast it. Add 5 tablespoons of the sauce and toss to coat all of the ingredients.

      5Cook the eggs: Push the fried rice to one side of the pan. Add the butter to the empty space and pour in the whisked eggs. Scramble the eggs until just cooked through, then stir to combine with the rice.

      6Serve: Taste and season with more sauce, salt, or pepper as needed. Garnish with sesame seeds and the green onion greens before serving.

    Adam and Joanne’s Tips

    • No leftover rice: You can make fresh rice for this recipe. Cook your rice as usual with water, then spread the cooked hot rice into one layer on a large baking sheet. Slide the baking sheet into the fridge for an hour, and you will have firmed up, cold rice that’s perfect for fried rice.
    • Storing leftovers: Transfer the cooled rice to an airtight container and keep it in the refrigerator for up to 3 days. Freeze in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge.
    • Storing the sauce: Keep the sauce in an airtight container like a mason jar in the refrigerator for up to one week. Shake before using. Freeze the sauce in ice cube trays, dividing it between the ice cube holes. When frozen, pop them out and add to a freezer-safe container or zip-top bag. Freeze up to 3 months.
    • The nutritional information provided are estimates.

    Nutrition Per Serving
    Serving Size
    1 cup
    /
    Calories
    295
    /
    Total Fat
    10g
    /
    Saturated Fat
    2.8g
    /
    Cholesterol
    98.1mg
    /
    Sodium
    335.1mg
    /
    Carbohydrate
    44.7g
    /
    Dietary Fiber
    1.2g
    /
    Total Sugars
    5.6g
    /
    Protein
    7.9g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    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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  • 50 Easy Summer Dinner Ideas

    50 Easy Summer Dinner Ideas

    If you’re searching for fresh and easy summer dinner ideas, you’re in the right place. When the weather heats up, nobody wants heavy meals or long cooking times—just simple, delicious food that keeps things light and satisfying.

    Jump to: ℹ️ Overview | 🌿 Light & Fresh | 🍽️ Easy Weeknight Meals | 🔥 Grilled & BBQ | 🧊 No-Cook & Cold Dishes | 🍳 One-Pan & Minimal Cleanup Meals

    Summer dinners just hit different. Longer days, better produce, and a lot less patience for anything complicated. So I keep things simple, fresh, and full of flavor—without standing over a hot stove.

    This roundup is all about easy summer dinners: quick skillet meals, grill-friendly favorites, light but satisfying salads, and a few no-cook options for those really hot nights. Think fresh, vibrant, and actually filling—no sad side dishes here. Whether you’re cooking for family or just trying to get something decent on the table, you’ll find plenty to work with.

    Light & Fresh Summer Dinner Recipes

    These are the meals I reach for when I want something satisfying but not heavy. Think fresh veggies, bright flavors, and dinners that won’t leave you needing a nap right after.

    Italian Chopped Salad

    Cooked & Loved recipe: This Italian chopped salad is crisp, colorful, and packed with all those classic flavors that just work together. It’s the kind of salad that actually feels like dinner, not a side.

    Mediterranean Pasta Salad

    Cooked & Loved recipe: A fresh, herby pasta salad loaded with Mediterranean flavors that hold up well for dinner or leftovers. It’s simple but always hits the spot.

    Surf & Turf Salad

    Cooked & Loved recipe: A fun mix of steak and seafood that turns a simple salad into something special. Great for when you want something fresh but still a bit indulgent.

    Tomatillo Beans

    These tomatillo beans sound tangy, cozy, and perfect with rice or tortillas. It’s simple comfort food with a bright twist. Recipe from Justine Snacks.

    Easy Weeknight Summer Meals

    Quick, low-effort, and realistic. These recipes are perfect for busy evenings when you want a proper meal without spending ages in the kitchen.

    Chicken Rice Bowls

    Cooked & Loved recipe: These chicken rice bowls are simple, customizable, and perfect for busy nights. I love how you can mix and match toppings depending on what’s in the fridge.

    Lemon Zucchini Pasta

    Cooked & Loved recipe: Light, zesty, and full of fresh zucchini, this lemon zucchini pasta feels just right for summer dinners. It’s quick but still tastes thoughtfully put together.

    Mediterranean Salmon Bowls

    Cooked & Loved recipe: These salmon bowls are fresh, colorful, and packed with Mediterranean flavors that are hard to get tired of. Great for a balanced, no-fuss meal.

    Big Mac Salad

    Cooked & Loved recipe: All the flavors of a classic burger but in a lighter, salad-style version. It’s a fun way to keep things fresh without giving up comfort food vibes.

    Ground Beef Taco Bowls

    These taco bowls are hearty, customizable, and great for feeding a hungry crew. I like how easy they are to throw together on a weeknight. Recipe from Eat With Clarity.

    Bourbon Chicken

    Cooked & Loved recipe: Sweet and savory bourbon chicken that’s perfect over rice for an easy dinner. It’s one of those meals that feels like takeout but made at home.

    Grilled & BBQ Dinner Ideas

    If the grill is already out, we might as well use it. These recipes are all about bold flavors, simple prep, and that slightly smoky goodness that just screams summer.

    Grilled Fish Tacos

    Cooked & Loved recipe: These grilled fish tacos are light, fresh, and made for warm evenings when you want something easy but still full of flavor. They’re simple, satisfying, and always a crowd-pleaser.

    Steak Rice Bowls

    Cooked & Loved recipe: These steak rice bowls are hearty, simple, and easy to pull together for a satisfying dinner. Perfect when you want something filling without overthinking it.

    Pork Kabobs

    Cooked & Loved recipe: These pork kabobs are great for grilling nights when you want something easy to prep and cook. They’re simple, flavorful, and perfect for sharing.

    Lamb Kabobs (Souvlaki)

    Cooked & Loved recipe: These lamb kabobs have that classic souvlaki feel—simple, herby, and perfect off the grill. Great with a side salad or tucked into wraps.

    Grilled Salmon Salad

    This grilled salmon salad feels fresh, balanced, and perfect for a lighter BBQ dinner. It’s the kind of meal that leaves you full but not weighed down. Recipe from Feasting at Home.

    Guacamole Steak Salad

    Steak and guacamole together make this salad feel extra satisfying while still keeping things fresh. It’s a fun, hearty twist on a classic summer salad. Recipe from What’s Gaby Cooking.

    No-Cook & Cold Summer Dishes

    For those days when it’s just too hot to deal with cooking. These meals are fresh, cooling, and surprisingly filling—no oven required.

    Tuna Pasta Salad

    Cooked & Loved recipe: This tuna pasta salad is creamy, filling, and perfect for those nights when you don’t want to turn on the stove. It’s simple but always reliable.

    Grinder Salad

    Cooked & Loved recipe: This grinder salad has all the bold flavors of a deli sandwich in a lighter, salad-style version. It’s fun, hearty, and super satisfying.

    Sesame Noodles

    These sesame noodles are creamy, nutty, and perfect served cold on a hot day. It’s the kind of dish that tastes even better after sitting a bit. Recipe from The Food Charlatan.

    One-Pan & Minimal Cleanup Meals

    Because fewer dishes = happier evenings. These recipes keep things simple with easy prep and quick cleanup—perfect for laid-back summer nights.

    Garlic Butter Shrimp Boil

    This shrimp boil is buttery, garlicky, and made for sharing. It’s a fun, casual dinner that feels a little special without much effort. Recipe from Pinch of Yum.

    Coconut Cod

    This coconut cod sounds light, flavorful, and perfect when you want something a little different but still easy. It’s fresh with a hint of richness. Recipe from Feasting at Home.

    Tomato Basil Risotto

    This tomato basil risotto is simple, cozy, and full of classic flavors. It’s a nice way to slow things down a bit while still keeping ingredients minimal. Recipe from Justine Snacks.

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  • Pasta Primavera Recipe

    Pasta Primavera Recipe

    This incredible pasta primavera recipe is light, fresh, and made with lots of seasonal vegetables tossed in a light, lemon cream sauce.

    Pasta Primavera

    Pasta primavera is right up my alley. If you love pasta and vegetables, this one is for you, too! There’s a generous amount of fresh veggies, it has a lovely light and lemony cream sauce, and it comes together in under 25 minutes.

    I love veggie-heavy pastas, and really cannot wait for you to make this one. For more, see our veggie pasta made with a red sauce.

    Key Ingredients

    • All the Veggies: Pasta primavera is traditionally made with seasonal veggies, usually from spring, but often you’ll see some summer veggies tossed in, too. Think peas, broccoli, zucchini, green beans, onion, bell pepper, asparagus, and cherry tomatoes.
    • Pasta: You can use any pasta shape, but I love short pasta shapes like penne or fusilli as they are a similar size to the veggies in this dish, so picking up a bite with your fork is easy.
    • Garlic and Lemon: To capture that fresh, bright flavor, use both lemon zest and fresh lemon juice in the light cream sauce. We also use 4 cloves of garlic to get a light garlic flavor throughout the dish.
    • Cream: Classic pasta primavera (originating at Le Cirque restaurant in New York City in the 1970s) brings together vegetables and pasta with a butter cream sauce. We don’t use too much cream, but it really brings everything together in this recipe.
    • Broth: Use a light broth for the sauce, like vegetable broth or chicken broth.
    • Cheese: I love Parmigiano-Reggiano or Pecorino Romano for this, but they aren’t always vegetarian. To guarantee this is a vegetarian pasta, use cheese that is noted as vegetarian on the package.
    • Fresh Herbs: This pasta dish is so much better when you add lots of fresh green herbs on top right before serving. Fresh basil leaves, mint, and parsley are my go-tos.

    Find the full recipe with measurements below.

    How to Make Pasta Primavera

    Tip 1: Cook your pasta in seasoned water. This tip is true for most pasta recipes, but is especially important for this recipe. The sauce is light and fresh, so it’s easy to under season. Starting with well-seasoned pasta is key. For 6 quarts of water, use 1 tablespoon of salt.

    Tip 2: Cook heartier veggies first. You’ll make this all in one skillet (so use a big one!). While your pasta is cooking, you can start to saute the heartier vegetables like onion or broccoli. If you are using less hearty veggies (like spinach or cherry tomatoes), add them after a few minutes so they don’t get too mushy. Then, once they begin to turn tender, remove them from the pan and make the lemon cream sauce.

    Cooking vegetables for pasta primavera

    Tip 3: Toss the pasta with the sauce in the skillet. So that your sauce clings to the pasta and vegetables, toss them together in a warm skillet. If it seems dry, add a splash of pasta cooking water, which has some starch. That starch helps the sauce thicken and start to cling to the noodles.

    Tossing vegetables and pasta with the pasta primavera sauce

    More Vegetable Pasta Recipes

    Pasta Primavera

    Pasta Primavera

    • PREP
    • COOK
    • TOTAL

    This pasta primavera recipe is a light, veggie-packed pasta dish. Use seasonal spring or summer vegetables to make it, and give the hearty veggies (like broccoli and onion) a few minutes head start before tossing in the remaining veggies.

    6 Servings

    You Will Need

    1 pound penne pasta or other short pasta (450g)

    4 tablespoons olive oil

    2 cups bite-sized broccoli florets or broccolini

    1 zucchini, sliced into half moons

    1 yellow squash, sliced into half moons

    3 shallots, thinly sliced

    1 cup frozen peas

    1 tablespoon unsalted butter

    4 garlic cloves, thinly sliced

    ⅛ teaspoon gochugaru pepper flakes or red pepper flakes

    1 cup vegetable broth (236ml)

    ⅔ cup heavy cream (157ml)

    1 tablespoon lemon zest

    3 tablespoons lemon juice

    1 ounce Parmigiano-Reggiano cheese, finely grated, heaped ½ cup, plus more for serving (28g)

    Chopped fresh herbs, like basil, mint, or parsley, for serving

    Salt and fresh ground black pepper, as needed

    Directions

      1Cook pasta: Bring a large pot of water to a boil with 1 tablespoon of salt.  Add the pasta and cook until al dente (tender, with a nice chew). Reserve 1 cup of pasta water before draining.

      2Cook hearty veggies: While the pasta cooks, heat the olive oil in a large skillet (or use a Dutch oven) over medium heat. Add the broccoli and cook, stirring occasionally, until it’s bright green and ever-so-slightly tender.

      3Add less hearty veggies: Add the zucchini, yellow squash, shallots, and peas, and continue to cook for 4 to 5 minutes, or until all the veggies are tender. Season with salt and pepper, then transfer to a plate and set aside.

      4Make the sauce: To the same skillet, add the butter, sliced garlic, and gochugaru pepper flakes, then cook for a minute, stirring the garlic around the pan. Pour in the vegetable broth and bring to a simmer. Add the cream, lemon zest, and lemon juice, then continue to cook until the sauce thickens a bit, 3 to 4 minutes. Stir in the parmesan cheese. Taste, and then season with salt.

      5To finish: Add the cooked pasta and vegetables to the skillet, tossing to combine. If it seems dry, add a few tablespoons of the reserved pasta water. Continue to toss until the sauce coats the vegetables and pasta. Serve with fresh herbs and more cheese scattered on top.

    Adam and Joanne’s Tips

    • Storing: Leftover pasta will keep in an airtight container in the fridge for up to 4 days. Reheat slowly over low heat with an extra splash of broth or water.
    • More veggies to consider: For hearty vegetables, consider green beans, asparagus, red onion, sweet onion, and bell peppers. For less hearty veggies, we love frozen edamame, snow peas, spinach or kale, and cherry tomatoes.
    • The nutritional information provided is an estimate.

    Nutrition Per Serving
    Serving Size
    1/6 of the recipe
    /
    Calories
    485
    /
    Total Fat
    18.8g
    /
    Saturated Fat
    6.6g
    /
    Cholesterol
    24.2mg
    /
    Sodium
    221.2mg
    /
    Carbohydrate
    66.2g
    /
    Dietary Fiber
    4.8g
    /
    Total Sugars
    5.4g
    /
    Protein
    14.1g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    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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  • Easy Cacio e Pepe Recipe

    Easy Cacio e Pepe Recipe

    This is our absolute favorite cacio e pepe recipe. Make this restaurant-worthy pasta with a silky cheese and black pepper sauce in 15 minutes!

    Homemade Cacio e Pepe

    Cacio e pepe, which translates to “cheese and pepper,” is the perfect dish for a cozy night in, and I promise you’ll be amazed by how something so simple can taste so unbelievably delicious. When visiting Rome, Italy, this was Adam’s favorite dish to order. It’s simple, but so good with a velvety, rich sauce that isn’t at all heavy.

    This classic Roman pasta is the perfect weeknight meal! For another classic pasta, we also love this recipe for pasta carbonara made with egg yolks.

    Key Ingredients

    • Pasta: For a traditional cacio e pepe, you’ll want a hearty, long pasta. Tonnarelli, spaghetti, and bucatini are all great choices. (We used bucatini for the photos in this post.) Tonnarelli is similar to spaghetti but has a square shape instead of a round one. Bucatini is similar, too, but it has a cylindrical shape with a hole down the middle, making it perfect for holding onto the sauce. Short pasta shapes work, but choose something that holds onto sauce easily, like rigatoni. For homemade, see our fresh pasta recipe.
    • Pecorino Romano Cheese: This classic, Italian aged sheep’s milk cheese is a must-have for an authentic cacio e pepe. It’s similar to Parmigiano-Reggiano but has a sharper, saltier, and more grassy flavor. You can typically find it right next to the parmesan in the cheese section. While you can use Parmigiano-Reggiano as a substitute, your sauce won’t have the same classic, bold flavor. Skip pre-grated cheese for this recipe (it won’t melt as well).
    • Black Pepper: The name of the dish literally means “cheese and pepper,” so a generous amount of black pepper is essential. For the best flavor, use freshly ground pepper. A coarser grind works really well, adding a bit of texture and a spicy kick. You can also use a mortar and pestle to crack whole peppercorns.
    • Olive Oil and Butter: A small amount of olive oil and cold, unsalted butter is the secret to a perfectly emulsified sauce made at home. They help the cheese and pasta water come together into a silky, glossy sauce and prevent it from clumping.

    Find the full recipe with measurements below.

    How to Make Homemade Cacio e Pepe

    Tip 1: Prep is everything. Since this recipe goes quickly, you want to have everything ready before you start. Finely grate your Pecorino Romano, grind your black pepper, and have your cold butter measured out. Once the pasta is cooked, there’s no time for any of these things.

    Tip 2: Use a wide skillet for tossing. While some recipes suggest using a bowl, we’ve found that a warm, wide skillet is the best tool for the job. It gives you plenty of room to toss the pasta and sauce ingredients, just like we do when we make carbonara.

    Tip 3: Build a base with olive oil, butter, and pasta water. As your pasta cooks, heat olive oil with ground black pepper until it’s fragrant and sizzling. Then turn off the heat and wait until the pasta is ready. This step serves two purposes: it toasts the black pepper, bringing out more flavor, and it warms the skillet, making it ready for tossing the pasta and sauce. When the pasta is ready, add a bit of the hot, starchy pasta water and the cold butter to the skillet before tossing in the pasta to create the perfect base for your sauce.

    Making cacio e pepe sauce in a skillet

    Tip 4: Finely grate your cheese. This is the most important tip! After adding your pasta to the skillet, top it with a generous amount of finely grated Pecorino Romano. The fine grating is essential because it allows the cheese to melt quickly into a creamy, emulsified sauce. If the cheese is too coarse, it will clump and turn into a sticky mess. A microplane is ideal for this, but the smallest holes on a box grater will also work.

    Showing how finely you need to grate pecorino cheese for cacio e pepe

    Tip 5: Don’t be afraid to add more water. The starchy hot pasta water is what makes cacio e pepe sauce so magical. As you toss the pasta with the cheese, if you see it clumping or looking too thick (like the photo below), add another tablespoon or two of hot pasta water. Continue tossing, and you’ll see the sauce transform, thickening as it perfectly coats every strand of pasta.

    Tossing bucatini in a skillet with pecorino cheese, black pepper, and pasta water

    More Easy Pasta Dishes

    Cacio e Pepe ready to eat

    Easy Cacio e Pepe

    • PREP
    • COOK
    • TOTAL

    How to make restaurant-worthy cacio e pepe at home! A bit of butter adds a little fail-safe for emulsifying the sauce (it’s also really tasty). Make sure you have your tongs ready, as continuously tossing the pasta and sauce ingredients is what gets that peppery sauce super creamy and clinging to the noodles.

    Serve 2 to 3

    You Will Need

    3 tablespoons extra-virgin olive oil

    ¾ teaspoon coarsely ground black pepper, plus more for serving

    8 ounces dried spaghetti or bucatini (226g)

    2 tablespoons unsalted butter, cut into cubes (28g)

    2 ounces Pecorino Romano cheese, finely grated on a microplane, 1 heaping packed cup (55g), plus more for serving

    Directions

      1Cook pasta: Bring a pot of salted water to a boil. Add the pasta, and cook to al dente, according to the package instructions, 7 to 10 minutes. I do not drain my pasta, but if you do, reserve 1 cup of it before draining.

      2Toast black pepper: Heat the olive oil and black pepper in a wide skillet over medium-low heat. Once the pepper starts to sizzle, turn off the heat and set the pan aside.

      3Start sauce: When the pasta is done, add ¼ cup of the hot pasta cooking water to the skillet with the olive oil and pepper. Add the butter cubes. Then use tongs to transfer the pasta to the skillet.

      4Toss the pasta: Add the finely grated pecorino cheese, then use tongs to vigorously toss the pasta in the skillet until a creamy, emulsified sauce forms and starts sticking to the noodles. It will look lumpy at first, but keep tossing, adding a little more hot pasta water, a tablespoon at a time, as needed, and it will eventually turn into a thickened, emulsified sauce that coats the noodles.

      5To finish: Serve with more Pecorino Romano cheese and fresh ground black pepper on top. A pinch of flaky sea salt and a drizzle of olive oil is lovely, too.

    Adam and Joanne’s Tips

    • Storing: Keep in an airtight container in the fridge for up to 4 days.
    • Reheating: Use a wide skillet over low heat with a splash of warm water. Toss continuously until warmed through. A tiny bit of butter in the pan can help prevent the sauce from breaking. Please note that there is a good chance your silky sauce will still break when reheating this pasta. It still tastes good, but it will be more oily.
    • Cooking pasta to al dente: This means, when taking a bite, you want the pasta to be firm with a slight resistance, rather than being soft and mushy. The pasta continues to cook while being tossed in the sauce. So pulling it out at al dente means you won’t have overcooked mushy noodles.
    • Cheese substitute: You can use Parmigiano-Reggiano as a substitute, however, your sauce won’t have the same classic, bold flavor.
    • Our method is inspired by our time in Rome, where we ate a lot of pasta, as well as Serious Eats and the NYT.
    • The nutrition facts provided are estimates.

    Nutrition Per Serving
    Serving Size
    1/3 of the recipe (small portion)
    /
    Calories
    543
    /
    Total Fat
    27.9g
    /
    Saturated Fat
    10.2g
    /
    Cholesterol
    40mg
    /
    Sodium
    277mg
    /
    Carbohydrate
    57.5g
    /
    Dietary Fiber
    2.6g
    /
    Total Sugars
    2.2g
    /
    Protein
    16g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    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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