skillet recipe

Garlic Butter Baked Pork Chops are juicy, tender, and super-flavourful thanks to the amazing butter sauce. You need less than 20 minutes to make this recipe.

Garlic Butter Baked Pork Chops

pork chops

salt and pepper

butter (melted (use ghee if you're doing whole30))

thyme (chopped)

garlic (minced)

extra virgin olive oil

Preheat oven to 375°F.

Season the pork chops with salt and pepper, and set aside.

In a small bowl, mix together the butter, thyme, and garlic. Set aside.

In a cast iron skillet, heat the olive oil over medium heat.

When the skillet is really hot, add the pork chops. Sear until golden, about 2 minutes per side.

Pour the garlic butter mixture over the pork chops.

Place the skillet in the oven, and cook until the pork chops reach an internal temperature of 145ºF, about 10-12 minutes. The time depends on the thickness of your pork chops.*

Remove from the oven. Using a spoon, pour some of the butter sauce left in the skillet onto the pork chops before serving.

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Crispy skillet chicken is cooked in a flavorful lemon broth and served on a bed of Swiss chard, potatoes, and carrots. This bistro-style oven braised chicken with vegetables has everything you love about cozy comfort food. 

Skillet Chicken Thighs with Potatoes, Carrots, and Greens

(3 pounds) bone-in, skin-on, chicken thighs

salt

pepper

olive oil

baby carrots

garlic,

Swiss chard

chicken stock

Dijon mustard

lemon

thyme

parsley

Preheat the oven: Preheat the oven to 400˚F.

Trim and season the chicken thighs: With scissors or a sharp knife, cut off excess flaps of skin and fat from the thighs. Sprinkle with salt and pepper on both sides.

Prep the chard stalks and leaves: Tear or cut the stalks from the leaves. Cut the stalks into 1-inch pieces. Slice the leaves into 2-inch-wide strips. Keep the stalks and leaves separate.

Brown the chicken and par-cook the potatoes and carrots: In a large (12- to 13-inch) ovenproof skillet set over medium-high heat, add the oil. Once the oil shimmers, add the chicken with the skin side down. Cook on the skin side only for about 5 minutes without disturbing it, or until the skin lightly browns.
Transfer to a plate. (If the chicken doesn’t fit in one skillet, cook in batches or use two smaller skillets and divide the ingredients between them.)
Add the potatoes and carrots to the skillet and cook for 5 minutes, or until they brown lightly.
 
 5 Prep the braising liquid: In a bowl or measuring cup, whisk the chicken stock, mustard, and lemon zest to combine.

Braise the chicken: Add the chard stalks, smashed garlic and braising liquid to the skillet with the vegetables. Set the chicken pieces on top and sprinkle with the thyme.

Transfer to the oven: Transfer the pan to the oven. Roast, uncovered, for 30 minutes, or until the chicken is cooked through and the vegetables are tender. Remove the pan from the oven.

Add the chard leaves: Transfer the chicken thighs to a plate. Taste the broth and add more salt, if you like. Set the skillet over high heat and bring the liquid to a boil. Stir the chard leaves into the skillet and cook for 2 to 3 minutes, or just until wilted. Remove the garlic cloves.

Serve: Set the chicken on top of the vegetables. Squeeze the lemon over the chicken and sprinkle with the parsley. Serve from the skillet, or transfer to a large serving platter. Serve as is, or with a salad.

"Amazing! My husband is on a specific diet. I made his with carrots only and a side of mashed rutabaga. He loved it! I made our son it with potato &amp; carrot. I made extra braising sauce &amp; extra chicken . They're excited to eat left overs!"

"Was great. Did not have Swiss chard so I subbed celery and spinach where the recipe called for stalks and leaves."

"Loved this.  Didn’t have chicken stock though, so used white wine. It was wonderful."

"Loved this recipe! There are only two of us, so I cut the recipe in half. It worked beautifully. I did cut the cooking time in the oven down to 25 minutes and I used spinach at the end."

"Wonderful recipe!  Delicious and you instructions make it easy to prepare.  And thank you for the make ahead tips!"

Looking for a quick cookie that's both gluten-free and vegan? Check! Cut it into wedges and serve with (vegan!) ice cream.

Gluten-Free Chocolate Chip Skillet Cookie

coconut oil, softened

(54 grams) packed brown sugar

(150 grams) granulated sugar

flax meal

vanilla extract

flour

baking soda

cornstarch

(125 grams) bittersweet or semisweet chocolate chips (allergy-friendly, if needed)

Flaky sea salt (like Maldon),

"These are good! I made a few changes due to my personal diet restrictions:\r\nI used now brand powdered stevia (1\/2 tsp) in place of the sugar. Ended up adding appx 1\/4 full fat canned coconut milk because the mixture seemed  dry. Also used an egg instead of the flax egg for extra volume since I was not using sugar. I chose the Lily’s sea salt caramel chocolate chips. \r\nMade these into cookies (24 smallish cookies) and left the chips out of a couple so I could taste the cookie base by itself. \r\nThe texture is similar to other gf cookies I’ve made. I do think it needed the extra liquid from coconut milk (maybe because I didn’t use sugar). The base by itself seems like shortbread and I think it might make a great base or crust for bars. Thank you for this great recipe! Will definitely make again."

"Hi- this recipe looks yummy! I can’t have coconut at all, or cane sugar. I can find a substitute on my own for the oil, but my question is regarding the sugar. I can have maple syrup, honey, stevia, and molasses. What would you recommend as a sugar substitute? Thanks."

Preheat the oven and prepare pan: Preheat the oven to 350°F. Spray a 10-inch cast iron skillet with nonstick cooking spray.

Prepare the flax "egg": Combine the flax with 2 1/2 tablespoons of water in a small bowl. Let stand for 7 to 10 minutes to thicken. (This will be used as an egg replacer in this recipe.)

Combine the coconut oil and sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using electric hand beaters), beat the coconut oil, brown sugar, and granulated sugar until smooth and combined. The mixture will be a little clumpy and grainy—that’s ok.

Add the flax egg and vanilla: With the mixer running on low, slowly add the flax egg and vanilla and beat until combined, using a rubber spatula to scrape down the sides as needed.

Add the dry ingredients: In a small mixing bowl, whisk together the flour, baking soda, cornstarch and salt. With the mixer on medium, slowly add the dry ingredients and beat until smooth. The dough will look like large pebbles at first, but keep beating and it will eventually become smooth and uniform in 2 to 3 minutes.

Add the chocolate chips and transfer to the skillet: With a spatula, fold the chocolate chips into the batter, then scrape the mixture into the 10-inch cast iron skillet. Using your hands, press the dough evenly into the pan. Sprinkle the top with flaky salt.

Bake the cookie: Bake for 20 to 22 minutes, or until outer edges are golden brown. The cookie will still feel soft and even a little wet to the touch, but it’ll firm up as it cools.

"Wow it was amazing! You can use reglar sugar if your ok with gluten. Ty!"

"It was delicious! Perfect texture and flavor!"

"It was a little dry but other then that it was delicious"

Switch up your burger game and make a patty melt for dinner (or lunch) this week. Layer caramelized onions, Swiss cheese, and a perfectly thin burger patty between two slices of toasted bread for the BEST HOMEMADE patty melt ever! This recipe serves two, but you can easily scale it up or down. 

Classic Patty Melt

sweet yellow onion, sliced thin

butter, divided

apple cider vinegar

beef

black pepper

sandwich bread

swiss cheese

Mustard (optional)

"Try using mayo on the bread for frying. Always comes out with a better brown and crisp."

"Another variation I like is to use regular ground beef (not patties), cooked with some worcestershire sauce, and then melt a couple slices of cheese into the meat as it cooks. It ends up being somewhere between a patty melt, a cheesesteak, and a sloppy joe."

"I think that's a great sandwich with pickles"

"This is my most favorite sandwich and rye bread is my personal choice to make it more flavorful."

Cook the onions: In a large cast-iron skillet set over medium to medium heat, add 1 tablespoon of butter and sliced onions. Cook onions, stirring occasionally, for about 25 minutes until they are a deep brown color. If the onions are burning on spots, you might need to turn your heat down to medium-low.
Near the end of cooking (about 5 minutes), add apple cider vinegar and stir to combine. Then remove from the skillet.

Cook the patties: Shape ground beef into two thin 4-ounce patties that are roughly the shape of your bread. Season patties with salt and pepper.
When onions are done in your skillet, set the heat to medium-high and add the patties. Cook for 3 minutes per side. If your patties are thin, that should be enough time to cook them through. Remove patties when done.

Butter your bread: Wipe your skillet clean and add the last tablespoon of butter to the skillet. Once the butter melts, add all the bread slices to the skillet, so one side of each slice is coated with butter.  Remove two of the four pieces of bread and start building your sandwich on the two pieces remaining in the skillet (you can also do this one at a time depending on the size of your skillet).

Build your sandwiches in the skillet: On each slice of bread remaining in the skillet, add a slice of Swiss cheese, a patty, half of the caramelized onions, and top with the second slice of Swiss cheese. Top each sandwich with the slice of bread removed from the skillet earlier, buttered side up.

Cook the sandwiches: Over medium-low heat, cook the sandwiches for 3-4 minutes per side until the bread is toasted and the cheese is melted.

Serve: Slice sandwiches in half and serve immediately while warm.

"Made this last night for the first time. They were fantastic!! Will definitely make them again! Thank you!"

Quick and Easy recipe to use your abundance of fresh squash and zucchini.

Skillet Squash Zucchini

tbsp butter

tsp pepper

Italian seasoning

sweet onion

garlic

mushrooms (fresh)

squash (yellow)

zucchini

Slice the Squash and Zucchini and cut each slice in half.

Chop the onion into tiny pieces.

Sliced the mushrooms.

Heat up the butter and olive oil.

Saute the garlic and onion.

Once the onions are tender, add the mushrooms and cook until tender.

The mushrooms will absorb most of the oil and butter.

You may need to add another tablespoon of oil.

Add the Squash and Zucchini and cook until fork tender.

Add the Italian season, salt and pepper.

You know those weeknights when you WANT to cook a homemade meal but just don't have it in you? This dinner is for you! It comes together in mere minutes thanks to store bought pesto, gnocchi, goat cheese and roasted chicken strips!

Italian Gnocchi Skillet with Chicken and Pesto

shelf stable potato

(9-ounce) packages PERDUE® SHORT CUTS® ORIGINAL ROASTED CARVED CHICKEN BREAST

pesto

cherry tomatoes, halved

baby spinach leaves

goat cheese, crumbled

"This is so clever!  I even have shelf stabilized gluten free gnocchi and a jar of Costco fresh pesto sauce!  Yay!  Easy dinner.  Thank you!"

Par-cook the gnocchi: Bring a large kettle of water to a boil. Place the gnocchi in a large skillet and pour boiling water over the top to cover.
Stir in the salt and leave the gnocchi in the water for 30 seconds.
Use a slotted spoon to transfer it to a bowl and gently toss it with the olive oil.  Let cool briefly and gently toss again with 3 tablespoons of the pesto.
Scoop out 1/2 cup of the cooking water and discard the remaining water in the pan.

Heat and assemble the rest of the dish:  Set the skillet over medium heat and add the chicken. Cook and stir for about 2 minutes, or until the chicken is warmed through. Add the spinach, and stir for 1 to 2 minutes, or until wilted.
Fold in the cherry tomatoes and 3 tablespoons of the pesto. If the mixture seems dry, stir in 1 to 2 tablespoons of the reserved gnocchi cooking water. Add the gnocchi, and stir very gently until the ingredients are hot.

To serve: Distribute the goat cheese over the skillet and garnish with parsley or basil if you like.

This gluten-free and low-fat Ground Turkey Sweet Potato Skillet will be ready to dig into in less than 30 minutes, and you will be amazed by how flavourful it is. It's a perfect ONE-PAN meal for your family to enjoy!

Ground Turkey Sweet Potato Skillet

free-range extra-lean ground turkey ((you

onions (diced)

yellow pepper (diced)

sweet potato (diced)

Salt and black pepper

red chili flakes (optional)

cheese

parsley (for garnishing (optional))

In a cast iron skillet, heat the olive oil over medium-high heat.

Add the ground turkey and garlic. Use a wooden spoon to break up the turkey as it cooks. Stir occasionally, and cook for about 5 minutes.

Add the onions and yellow peppers, and cook until the onions are soft.

Add the sweet potato, red chili flakes, salt, and pepper.

Cover the skillet, and cook until the sweet potatoes are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a little bit of water to cook the sweet potatoes faster.

While the sweet potatoes are cooking, preheat the oven to 400ºF.

When the sweet potatoes are tender, add the shredded mozzarella cheese, and put the skillet in the oven to melt the cheese.

When the cheese melts, remove from the oven, and garnish with parsley.

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This gluten-free and low-fat Ground Turkey Sweet Potato Skillet will be ready to dig into in less than 30 minutes, and you will be amazed by how flavourful it is. It’s a perfect ONE-PAN meal for your family to enjoy!

Skillet chicken pot pie is one of the best recipes I have had! It is delightfully creamy, made with fresh vegetables, and a perfect flaky crust to top it off.

Skillet Chicken Pot Pie Recipe

Tablespoons butter

celery (diced)

carrots (diced)

onion (diced)

red potatoes (diced)

salt and pepper (to taste)

chicken broth

cream cheese

chicken (cooked and shredded)

peas

Tablespoons fresh parsley (finely minced)

frozen pastry puff sheet (thawed)

Preheat oven to 350 degrees F.

Melt butter in a large saucepan over medium-high heat.

Add carrots, celery, onion, and potatoes. Saute for 8-10 minutes , or until vegetables begin to soften.

Add garlic and season with salt and pepper.

Mix in flour, chicken broth and cream cheese. Let cook for 5 more minutes, stirring constantly.

Fold in chicken and peas.

Pour mixture into a 12-inch oven safe skillet.

Roll out a sheet of puff pastry and place on top of skillet. Use a sharp knife to cut off any excess dough hanging over the sides.

Whisk egg in a small bowl and brush over the top of the pot pie.

Cook for 18-20 minutes, or until the top is golden brown.

Try this one-skillet pasta dinner with chicken sausage, cheese, and spinach! Takes only 30 minutes to make.

Pasta Skillet with Chicken Sausage, Cheese &#038; Spinach

(180 grams) diced red onions

28-oz. (795 grams) can of crushed tomatoes

honey or sugar

(5 grams) chopped fresh parsley

(5 grams) chopped fresh basil

oregano

(225 grams) penne pasta

chicken

spinach

mozzarella cheese

"I haven’t cooked with chicken sausage before. What brand  do you recommend?"

"This has become one of my go to dinners. It's delicious."

"I made this for dinner tonight using jarred sauce and whole wheat penne. I added frozen, chopped spinach in addition to the fresh. I took the sausage out of its casing before cooking and broke it into small pieces. My entire family loved it.  Great recipe!"

Make the marinara sauce (or substitute store-bought sauce): Heat 1 1/2 tablespoons of olive oil in a large oven-safe sauté pan over medium-high heat. Add the onions and cook for 3 to 4 minutes, stirring occasionally, until the onions are softened and translucent. Add the minced garlic and cook for 30 seconds. Add crushed tomatoes and cook until the sauce starts bubbling at a rapid simmer, 1 to 2 minutes.
Reduce heat to low and let the sauce continue slowly simmering for 5 to 7 minutes, stirring occasionally. Mix in honey, parsley, basil and oregano and cook for another minute. Season sauce with salt to your taste. Turn off heat. (Makes 2 1/2 to 3 cups; keeps 4 to 5 days refrigerated or 3 months frozen.)

Cook the pasta: Bring 2 quarts of water to boil in a pot. Season with a generous pinch of salt. Once the water boils, add pasta and cook for 7 to 9 minutes, depending on how you like your pasta. Drain and run pasta under cold water. Set aside.

Make the sausage and spinach sauce: Heat 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Add chopped sausage and cook for 5 to 7 minutes, until the meat is cooked through. Add pasta sauce and heat for a minute. Add spinach and fold it into the sauce. The spinach should start wilting in 30 seconds.

Bake the pasta: Add pasta to the pan and stir until combined. Top with mozzarella cheese. Put the skillet in the oven and bake for 10 to 12 minutes until the cheese is bubbly and slightly browned at the edges. For a quicker alternative, skip the oven and just stir the cheese into the pasta until the cheese is melted.

 6 Top the pasta with chopped parsley and season with salt and pepper to taste. Serve hot.

"Adding this to our monthly rotation. Very easy and can be modified any number of ways! Used jarred marinara and it was ready in less than 30 minutes."

"This is awesome, ate  way more than I should have! Happened to have some leftover pasta and other ingredients on hand.  Made it in a little bit diff order so would only use my one biggest cast iron pan. Also added a can of rotel tomatoes and used a whole 16oz of mozzarella!  OMGOODNESS, sooo good!\r\nWas looking for the nutrient\/calorie listing- any clue the calories of this?"

This easy Skillet Potatoes recipe is one of my favorites because it comes together so quickly! My kids love it with a little bit of cheese on top . . . but these red potatoes are delicious and flavorful without it.

Skillet Red Potatoes Recipe

Tablespoons Olive Oil

potatoes

parsley flakes

garlic powder

onion powder

paprika

In a large skillet (either a non-stick or cast iron skillet), heat olive oil over medium heat.

Add potatoes to the skillet and cook for 10 minutes, stirring occasionally to make sure all potatoes are evenly cooked.

Stir in seasonings; cook and stir 5-10 minutes longer or until potatoes are browned and tender (final cooking time will depend on the size of the potato chunks).

This Teriyaki Beef Skillet is a winner. It is so easy to make and tastes absolutely amazing. If you need a quick dinner, for a crazy night, then this is your dish. It&#039;s delicious.

Top 27 skillet recipe recipes from across the web

The most viewed skillet recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 27 skillet recipe recipes from across the web

The most viewed skillet recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garlic Butter Baked Pork Chops

Skillet Chicken Thighs with Potatoe...

Gluten-Free Chocolate Chip Skillet ...

Classic Patty Melt

Skillet Squash Zucchini

Italian Gnocchi Skillet with Chicke...

Ground Turkey Sweet Potato Skillet

Skillet Chicken Pot Pie Recipe

Pasta Skillet with Chicken Sausage,...

Skillet Red Potatoes Recipe

Teriyaki Beef Skillet Recipe

Skillet Chicken Pot Pie with Fresh ...

Cashew Chicken Skillet Stir-Fry Rec...

Easy Saucy Ramen Noodles

Chicken and Bell Peppers Skillet

Skillet Chicken Fajitas Recipe

Spicy Salmon Sweet Potato Skillet

Spiced Beef Hot Pot

Easy Beef and Broccoli Skillet

Easy Baked Chicken with Brussels Sp...

Easy Southern Cornbread Without But...

Creamy Garlic Mushroom Chicken

Sweet Potato, Kale and Shrimp Skill...

Shrimp and Vegetable Skillet Recipe

Spicy Chicken with Cauliflower Rice

Chicken and Black Bean Enchilada Sk...

Cauliflower Rice with Mushrooms

The most viewed skillet recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine