Quick and Easy 10 Minute Garlic Butter Chicken Recipe

Our garlic butter chicken is a super easy stovetop chicken recipe consisting of tender, juicy chicken tenders topped with a garlic butter sauce that is all ready in just 10 minutes!

This chicken is so rich and buttery and the whole recipe can be made in one skillet which is always a win! A quick meal with an easy cleanup is what I need e’ry day especially on busy weeknights!

You all know we love to get our kids in the kitchen and this is my oldest’s favorite chicken recipe. It is one of her go-to recipes when it’s her turn to make dinner.

Do you all cook with your kiddos? I know, it’s more work, more mess, and more stress…at least in the beginning. But I swear that it will change your lives, your relationships, and in the process, you’ll create capable and self-sufficient children. Not to mention the memories you’ll share forever.

Now I picture Peyton making this recipe in college and for her own family someday. That’s just pure joy for me! I’m getting sidetracked, but cook with your kids, people! You’ll never regret it!

Ingredients for Garlic Butter Chicken

Ok, back to this chicken…it doesn’t take many ingredients to make this easy chicken recipe. Most of these will be items you already have on hand. Here is your ingredients list:

• Chicken Tenders: cook quickly, white meat that is similar meat to the chicken breast but smaller
• Smoked Paprika: you can use regular paprika instead, but we just love the smoky flavor of the smoked paprika
• Poultry Seasoning: Montreal chicken seasoning is a great option
• Butter: adds so much richness and is the base for the sauce
• Garlic: packs all the flavor, use fresh and mince it
• Italian Seasoning Blend: you can buy an Italian seasoning blend or create your own, it is typically made of a blend of oregano, basil, thyme and rosemary (and occasionally marjoram)
• Cooking White Wine: you can absolutely use regular white wine (use a dry wine) or chicken broth if you don’t want to use alcohol
• Salt and Pepper: flavor
• Lemon Juice: fresh is best of course
• Parsley: fresh, minced fine

The measurements for each ingredient can be found in the recipe card at the end of this post.

Tips for Making Garlic Butter Chicken

Here are a few tips for making this recipe:

• Use a cast iron skillet. If you don’t have one, a regular skillet will get the job done, but a cast iron skillet just sears so beautifully!
• Season the chicken tenders with the smoked paprika, poultry season and S & P before cooking and let it rest.
• Let the chicken get a good sear on it. Don’t mess with it, let it get golden and delicious!
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Instant Pot Cheesy Ground Beef and Rice Casserole [+Video]

This Ground Beef and Rice Instant Pot Casserole takes only 10 minutes from start to finish! Perfect for busy weeknight dinners! Check out the video tutorial for step-by-step instructions!

Easy Instant Pot Casserole Recipe

Growing up, my mom called this “busy day casserole” because it was quick and easy to put together and throw in the oven to be ready at dinner time. With the Instant Pot, you can make this not only on a busy day, but on an ultra crazy insane day, which it seems like we are having more and more of here. Instant Pot Ground Beef and Rice Casserole for the win!!!!

Our original hamburger and rice casserole gets hundreds of pins every month. We just knew we had to create a recipe for the Instant Pot to make it an even quick and easier weeknight meal for your family.

Just like the original recipe, we have created two versions for this Instant Pot recipe. One is the super quick version, and one is the from scratch version. We like to make everything from scratch as often as possible, but sometimes life is crazy and you just need to open a can and pour it in to get dinner on the table.

I’ve mentioned several times that I was a picky eater growing up — sorry, Mom! Now my pickiness has come full circle and I have picky eaters of my own. Bless them! They love this Instant Pot casserole just like I did growing up. The flavors are kid-friendly and loved by everyone. It is the cure to picky eater syndrome, and it even is getting vegetables in their bodies! Woop woop! I only wish I could find 10 more recipes they all will eat! A girl can dream!

What’s Needed for Instant Pot Ground Beef and Rice Casserole?

As I mentioned above, we created two versions of this Instant Pot hamburger casserole recipe — one version uses some ingredient shortcuts, and one version is totally from scratch. For the quick and easy version, you’ll need:

• Ground Beef
• Onion
• Garlic Salt
• Cream of Mushroom Soup
• Long Grain White Rice
• Water
• Carrots
• Colby Jack or Cheddar Cheese

If making the from scratch version of this Instant Pot casserole recipe with ground beef, you’ll need to swap out the canned cream of mushroom soup for the following:

• Unsalted Butter
• Garlic
• Mushrooms
• All-Purpose Flour
• Chicken Broth
• Heavy Cream
• Salt and Pepper

The measurements for all the ingredients can be found in the recipe card down below so keep scrolling for all the details.

How to Make the Quick Version of This Instant Pot Casserole

I love using the Instant Pot to feed my family quick dinners, and the fact that we can now have this f

Cheesy, saucy, rich and hearty Sausage Stuffed Zucchini Boats are a favorite in my house. Whether you serve them on their own, with a side of rice or potatoes, or chopped up and tossed with pasta (that’s my favorite way to enjoy these for lunch leftovers!), these zucchini boats are likely to be a win with your whole family.

Zucchini Boat Recipes

I stumbled across these Cheddar and Sausage Zucchini Boats from The Garlic Diaries a while back and I couldn’t get them out of my head. They were absolutely delicious!

To make this recipe, fresh zucchini is hollowed out and roasted and then filled with cheesy sausage and vegetables. Loaded with plenty of great flavors, this is a terrific way to make the most of the summer’s harvest.

I’ve been making all kinds of stuffed zucchini boats on repeat and I love how endlessly adaptable they are. From taco-inspired boats to chicken parmesan zucchini boats, saucy bbq chicken and zucchini pizza boats, we LOVE them.

As I mentioned above, I especially enjoy these recipes when I chop up the leftovers and toss them with angel hair pasta. I usually add a splash more marinara sauce over the pasta.

I reach for the zucchini and start filling them with chicken, pork, or beef as soon as they are in season each year. In all seriousness though, the leftovers are some of my favorite lunches and I’ve been known to bake some of these just to have them on hand for lunch.

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Jewish Kugel

Have you ever had kugel? Noodle kugel is a traditional Jewish holiday dish made from egg noodles baked in a sweet custard. It can be made in advance, refrigerated and baked before serving, making it perfect for big family get-togethers.

I kept seeing my friends post about this noodle pudding around Rosh Hashanah and I was so curious, I had to try it myself! It’s so different from anything I had ever tried. A sweet pasta dish that is used as the main course? I just couldn’t resist!

I researched all the kugel recipes I could find and ended up combining three different recipes to create this one. I’m sold! It’s so good! Perfectly sweet, but hearty enough for a main dish. And my kids thought they were getting away with eating dessert for dinner!

Kugel is pronounced kuh-gull or koo-gull and has been around for hundreds of years. It has got to be good if it has been around for that long! Kugel originates in southern Germany and it is a Yiddish work for baked casserole. It is a popular option for Jewish holidays, like Shabbat, in that region. It is also a popular dish for family brunches.

Ingredients Needed for Kugel

In order to make kugel, you need a starch, eggs and fat. For the starch, we use wide egg noodles and for the fat we use a combination of butter, cottage cheese, sour cream and cream cheese. Here is your grocery list:

Kugel

• Egg Noodles
• Unsalted Butter
• Eggs
• Sugar
• Cottage Cheese
• Sour Cream
• Cream Cheese

Topping

• Butter
• Sugar
• Graham Cracker Crumbs

The exact measurements for each ingredient are listed in the recipe card at the end of the post.

How to Make Jewish Kugel

We will start by making the topping, and then we will move on to making the kugel itself. This is so simple. I can see why it has stood the test of time. It is also be easily scaled up for larger crowds.

Topping

1. Combine: Add the graham cracker crumbs, sugar and butter to a small bowl and stir to combine.
2. Save: Set the topping aside to be used later.

Kugel

1. Prep: Preheat the oven to 350 degrees F.
2. Cook: Cook the egg noodles as directed on the package. Drain and rinse.
3. Separate: Next you need to separate the the eggs. Place the yolks in a large bowl and beat them with a hand mixer (or you can whisk them by hand) until pale yellow. Save the egg white in a separate bowl.
4. Beat: Add the sugar and cream cheese to the egg yolks and beat them again.
5. Mix: Add the noodles, butter (cut into small pieces), sour cream and cottage cheese. Mix everything together well folding together with a wooden spoon.
6. Beat: Using the electric mixer, beat the e

Welcome to the weekend, my friends! My family’s plans for this weekend took a u-turn thanks to the crazy weather. We spent almost 17 hours in the car yesterday trying to get to my brother’s wedding. Gas stations without power, trees down across the highway, nonstop rain and wind, not to mention all the flash flooding, we finally turned around and drove back home late last night. So, today is alllll about couch time (WHY does driving exhaust a person so much?) and hopefully getting a bit of sunshine on a walk this afternoon.

I soooo wish we could’ve been there, Karl and Marybeth! I love you both tons and can hardly wait to celebrate in person soon.

ON THE BLOGS THIS WEEK: Baked pumpkin oatmeal is one of our favorite fall breakfasts. There is just something awesome about the way oatmeal changes when it is baked. Almost like a cake, but not nearly so sweet, this is a hearty breakfast that we all enjoy.

Bite-size pieces of chicken are tossed in a mixture of oil and spices before being quickly cooked in a hot skillet to create these flavorful and juicy Indian chicken bites. Served with cilantro lime rice or mushroom and pepper rice pilaf this is a meal that my whole family loves.

Tender broccoli and rich, melt-in-your-mouth cheese bring so much flavor to each broccoli and cheese stuffed chicken breast. I’ve been craving these for a couple of weeks now, so it’s time to put them back on our meal plan.

Toasted pearl couscous with spinach, chicken, raisins, pine nuts, and a hint of lemon makes a light, warm, salad-like dish. (And it gets bonus points for being absolutely delicious when the leftovers are served cold the next day for lunch!)

I told my boys we’d do a big brunch this weekend, since our fun weekend plans didn’t work out. This French bread stuffed with sausage, eggs, and cheese sounds just about perfect right now.

Oh, my friends, these blueberry lemon bars turned out even more amazing than I hoped! With sweet bursting blueberries in every bite of the tangy lemon bars, they proved irresistible for me.

Swiss Roll ice cream starts with a creamy vanilla base swirled with chocolate and layered with bite-size pieces of Little Debbie Swiss Rolls. I shared this ice cream with my boys a few weeks ago and they happily gave it the thumbs up.

What I’m CRAVING: I adore scones and I don’t make t