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Quick Pickled Red Onions

Quick Pickled Red Onions add great flavor, texture, and crunch to any dish you add them to. Pickled Red Onions are the perfect balance of sweet, sour, and salty flavors, adding a great tangy topping to accompany your favorite recipe.

a jar filled with quick pickled red onions

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

This Quick Pickled Red Onions recipe can be made in minutes, using ingredients you will have in your stores at home.

Thinly sliced red onions are combined with a quick pickling liquid combining water, white vinegar, salt, and sugar. My Quick Pickled Red Onions no-cook recipe does not require the liquid to be heated in a pot, so it could not be any easier!

That's not to say you can't add other flavors, you can, and I've made some suggestions for those later in the post.

I love making my own quick pickles as they really elevate a dish, adding a real hit of flavor.

Ingredients

Here's what you will need to make quick pickled red onions:

  • Vinegar - I use both hot water and white vinegar to make the pickling liquid.
  • Sugar - granulated sugar is added to the pickling liquor to get a balance of sweet and sour.
  • Kosher Salt - I add salt to balance out the sweet and sour flavors in this pickle.
  • Onion - I've used red onion as it has a lovely mild onion flavor. Slice the onions thinly on a mandolin.
quick pickled red onions recipe ingredients

How to make Quick Pickled Red Onions

Thinly slice your red onions and set aside. Then, add hot water, white vinegar, granulated sugar, and kosher salt into a heat-proof jar and stir to combine until the sugar and salt are dissolved.

a jar filled with water, white vinegar, sugar and salt

Next, add the red onions into the jar until the mixture covers the onions.

a jar filled with sliced red onions in a pickling liquid

Then, let the onions sit in the pickling liquid for at least 30 minutes before serving, but preferably for a few hours or overnight in the refrigerator.

a jar of quick pickled red onions and a fork full of onions

When ready to serve, remove onions with a fork or slotted spoon and use them in your favorite recipes.

Expert Tips

These tips will help you make the best quick pickled red onions you've ever tried. 

  • I suggest using a mandolin to get thin sliced red onions. However, take care when using a mandolin to avoid slicing your hand and fingers.
  • If you don't have a mandolin, a sharp kitchen knife will work well too.
board with a mandolin, a red onion and a pile of finely sliced red onions

Flavor variations

  • White vinegar can be replaced with white wine, apple cider, or sherry vinegar.
  • Swap red onions for white onions or shallots.
  • If you like pickles, use the same process to pickle other vegetables. Try thinly sliced cucumber, red chili peppers or jalapenos, carrots, radish, or zucchini.
  • Add some spices to the pickling vinegar, like black or pink peppercorns, coriander seeds, red pepper flakes, fennel seeds, or mustard seeds.

Serving suggestions

Quick Pickled Red onions go with just about any savory dish. I add them to curries like my Jamaican Curry Chicken or Jamaican Curry Shrimp.

They work a real treat with the most savory Mexican dishes. Try them over chilies like my Instant Pot Chili or with Slow Cooker Black Beans. Scatter some over your favorite tacos, like my Air Fryer Fish Tacos or my Air Fryer Chicken Tacos. Great with Air Fryer Steak Fajitas and Sweet Potato & Black Bean Nachos.

I also love them over seasoned fish, like my whole oven-roasted fish.

quick pickled red onions on top of a bowl of black beans

They'll add a great zing to your hot dogs, burgers, salads, and sandwiches too.

How to store quick pickled onions

Store the onions in an airtight jar or container, fully submerged in the pickling liquid. Keep the container in the refrigerator for up to 2-3 weeks for optimal freshness and flavor.

Tools You'll want to Use

This handheld mandolin is a dream when it comes to thinly slicing vegetables. It also doesn't take much storage space.

FAQs

What is a quick pickle?

Quick pickling is a great process for preserving fruits and vegetables as it can be prepared in minutes and is ready to enjoy in under an hour. This differs from traditional pickling where you have to store the pickles in a dark cool place for at least a month before enjoying them.

What vinegar is best for pickling?

You can use pretty much any vinegar for pickling, it all comes down to the flavors you like. I've used white vinegar as I like it's strong, sharp flavor. However you could use red wine, white wine, apple cider or sherry vinegar too.

How long do quick pickled onions last?

These pickled onions can be stored in an airtight container in the refrigerator for up to two weeks.

Looking for other quick pickle recipes? Try these out:

If you have tried this Quick Pickled Red Onions recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

a jar filled with quick pickled red onions
Print Recipe
5 from 1 vote

Quick Pickled Red Onions

Quick Pickled Red Onions add great flavor, texture and crunch to dishes. Try them on top of your hot dogs, burgers, curries, chili, tacos, salads or sandwiches.
Prep Time5 minutes
Resting time30 minutes
Total Time35 minutes
Course: Condiment
Cuisine: American
Keyword: best pickled onions recipe, Easy Pickled Onions, pickled red onions, Quick Pickled Onions, Quick Pickled Red Onion, Quick Pickled Red Onions no cook
Servings: 8
Calories: 14kcal
Author: Tanya

Equipment

Ingredients

  • ½ cup hot water
  • ½ cup white vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 medium red onion thinly sliced

Instructions

  • Add hot water, white vinegar, granulated sugar, and kosher salt into a heat-proof jar and stir to combine until the sugar and salt are dissolved.
  • Add the red onions into the jar until the mixture covers the onions.
  • Let the onions sit in the pickling liquid for at least 30 minutes before serving, but preferably for a few hours or overnight in the refrigerator.
  • When ready to serve, remove onions with a fork or slotted spoon and use them in your favorite recipes.

Notes

  • I suggest using a mandolin to get thin sliced red onions.
  • These pickled onions can be stored in an airtight container in the refrigerator for up to two weeks.

Nutrition

Calories: 14kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.001g | Sodium: 292mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.04mg

by 2 Comments

Split Pea Soup with Ham

Split pea soup with ham is a hearty and comforting soup that is packed with flavor. The split peas provide a subtle earthiness and nuttiness while the ham adds a smoky, salty and savory flavor that complements the sweetness of the peas. A wonderful recipe for leftover ham thats packed with veggies.

A bowl served with split pea soup topped with bits of ham.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

You'll often find yourself the day after a holiday with lots of leftover ham. Extend the life of that delicious smokey meat and make a pot of rich split pea soup with ham. A one pot meal to make your weeknight dinner stress free.

Do you need some inspiration for your next holiday ham? Try my Air Fryer Holiday Ham thats done in 30 minutes! If you have more time on your hands my Baked Spiral Ham with pineapple is worth the wait. Both should provide plenty of leftovers to make this soup and more!

Ladling out split pea and ham soup.

Ingredients

Here is what you'll need for this delicious soup:

Split pea soup with ham ingredients.
  • Olive Oil
  • Vegetables - A fragrant melody of onions, carrots, and celery all chopped before sauteing.
  • Garlic - Freshly chopped or jarred minced garlic.
  • Dried thyme leaves
  • Chicken Broth or vegetable broth - Whichever you have on hand will be great!
  • Water
  • Dried Green Split Peas - You'll be able to find these in or around where you'd get dried beans or rice. Make sure they've been rinsed and sorted before adding them to your pot.
  • Ham Bone with ham meat attached - Your local grocery store butcher should be able to acquire a ham bone for you if there isn't one readily available.
  • Bay Leaves
  • Salt and Pepper to taste

Tools needed for this recipe

  • Heavy-bottomed pot like a dutch oven or similar.

How To Make Split Pea Soup with Ham

In a large heavy-bottomed pot, heat the oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté until the vegetables have softened. About 8-10 minutes.

Sautéing vegetables in a pot.

Add the dried thyme leaves and stir. Add chicken broth, water, green split peas, ham bone, and bay leaves. Cover and bring to a boil.

Reduce the heat to low and allow to simmer, covered, stirring occasionally. Cook for about 1 hour, until the soup is thick and the peas have disintegrated.

The soup ingredients including the ham bone added to the pot.

Remove the bay leaves and ham bone. Remove any ham from the ham bone and add the ham meat back to the pot. Season with salt and pepper to taste.

split pea soup with meat from the ham bone in the pot.

How to store leftover split pea and ham soup

Store your leftover split pea soup with ham in an airtight container and in the fridge for up to 1 week.

Freezing leftover soup is a great option if you'd like to keep it for longer. Portion the soup in Souper Cubes for up to 3 months. Souper Cubes are such an easy way to store liquid and even easier to remove and thaw the perfect amount.

Slow Cooker or Instant Pot Split Pea Soup

Crockpot or Slowcooker: Prep your ingredients and place them in a slow cooker. Place the lid on and cook on low for 6-8 hours, or high for 4-5 hours, until the peas are tender and falling apart. Remove the bay leaves and the ham bone. Add any meat still on the bone back to the soup.

Instant Pot: Use the saute function of your Instant Pot to sweat the vegetables. Once softened add the remaining ingredients to the instant pot. Lock on the lid and seal the valve. Cook on high pressure for 15 minutes, and naturally release for 10 minutes. Remove the bay leaves and ham bone.

For either recipe you can leave the soup chunky or before adding the ham back in use an immersion blender for a pureed split pea soup. Top with ham and salt and pepper to taste.

A bowl full of warm split pea soup with ham and a spoon.

Split Pea and Ham Soup Serving Suggestions

This soup is rich and hearty on its own, but can absolutely be dressed up or paired with tasty sides. I like to top mine with extra smoked ham and freshly shaved parmesan.

Bread: Soup is always delicious when served with a crusty bread or croutons. Try our Classic Southern Cornbread Recipe or these Easy Cornbread Muffins

Roasted Vegetables: Serve a medly of roasted carrots and onions on top of your soup. Try these Air Fryer Carrots, make them sweet or savory.

Salad: They don't call it soup and salad for nothing. A simple side salad or cobb salad would be refreshing next to a hearty savory soup.

FAQ's

What meat other than a ham bone can I use in Split Pea Soup?

Ham hocks: Ham hocks are a great substitute for ham bones as they also add flavor and richness to the soup. You can use them in the same way you would use a ham bone.
Bacon: If using bacon, cook the bacon beforehand and add it to the soup when the soup is finished cooking. If using chopped ham, add it to the soup when there are about 10 minutes left to cook.
Smoked sausage: Smoked sausage like kielbasa or andouille can also add flavor to the soup.

Can I make this recipe Vegetarian?

Yes! Instead of chicken broth, use your favorite vegetable broth. Omit the ham altogether but feel free to replace it with additional veggies.

Notes

  • I use a ham bone from a fully cooked smoked ham that has about ½ cup to 1 cup of meat still attached to the bone.
  • If you don't have a ham bone, feel free to substitute it with chopped ham or bacon. If using bacon, cook the bacon beforehand and add it to the soup when the soup is finished cooking. If using chopped ham, add it to the soup when there are about 10 minutes left to cook.

Looking for more soup recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

A bowl served with split pea soup topped with bits of ham.
Print Recipe
5 from 2 votes

Split Pea Soup with Ham

Split pea soup with ham is a hearty and comforting soup that is packed with flavor. The split peas provide a subtle earthiness and nuttiness while the ham adds a smoky, salty and savory flavor that complements the sweetness of the peas. A wonderful recipe for leftover ham thats packed with veggies.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Soup
Cuisine: American
Keyword: split pea soup with ham
Servings: 9 servings
Calories: 220kcal
Author: Tanya

Equipment

Ingredients

  • 2 tablespoons Olive Oil
  • 1 medium Onion chopped
  • 4 cloves Garlic chopped
  • 2 Carrots chopped
  • 2 stalks Celery chopped
  • 1 teaspoon Dried thyme leaves
  • 4 cups Chicken Broth or vegetable broth
  • 2 cups Water
  • 1 pound Dried Green Split Peas rinsed and sorted
  • 1 Ham Bone with ham meat attached (see note)
  • 2 Bay Leaves
  • Salt and Pepper to taste

Instructions

  • In a large heavy bottomed pot, heat the oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté until the vegetables have softened. About 8-10 minutes.
  • Add the dried thyme leaves and stir. Add chicken broth, water, green split peas, ham bone, and bay leaves. Cover and bring to a boil. Reduce the heat to low and allow to simmer, covered, stirring occasionally. Cook for about 1 hour, until the soup is thick and the peas have disintegrated.
  • Remove the bay leaves and ham bone. Remove any ham from the ham bone and add the ham meat to the pot. Season with salt and pepper to taste.

Notes

  • I use a ham bone from a fully cooked smoked ham that has about ½ cup to 1 cup of meat still attached to the bone.
  • If you don't have a ham bone, feel free to substitute it with chopped ham or bacon. If using bacon, cook the bacon beforehand and add it to the soup when the soup is finished cooking. If using chopped ham, add it to the soup when there are about 10 minutes left to cook.

Nutrition

Serving: 1g | Calories: 220kcal | Carbohydrates: 34g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 673mg | Potassium: 604mg | Fiber: 14g | Sugar: 6g | Vitamin A: 2394IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg

by 25 Comments

Air Fryer Egg Frittata

This Air Fryer Egg Frittata recipe is the easiest way to make a delicious breakfast frittata in your Air Fryer. It's loaded with veggies and tons of flavor. It's the perfect Air Fryer Breakfast.

air fryer egg frittata in air fryer basket

 This post contains affiliate links, please read my full disclosure here.

Full Recipe/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.


[Read more...]

by 4 Comments

Slow Cooker Black Beans

Experience the incredible taste and convenience of slow cooker black beans! Perfect for any occasion, homemade slow cooker black beans can be prepped in no time with little effort. Get ready to savor the flavor that only slow-cooked black beans can bring!

A scoop of black beans being lifted out of the slow cooker.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

When made in the slow cooker, black beans become infused with flavor and develop an incredibly creamy texture. Also, slow cooker black beans are a healthy and versatile dish that can be used in a variety of recipes, like burritos, tacos, salads, soups, stews, and more!

If you love making black beans with your own added flavors, you'll especially enjoy these with my Sweet Potato & Black Bean Nachos or this tasty Black Bean Salsa!

Large serving bowl of freshly cooked black beans.

Ingredients

  • Dried black beans - Before adding your beans to the slow cooker, rinse your dried beans and remove any bits that don't belong.
  • Seasoning Ingredients - A delicious combination of herbs, spices, broth, and veggies make these black beans really stand out. For this recipe, you'll need chicken broth, olive oil, cumin, oregano, onion, jalapeno pepper, garlic, bay leaves, and salt and pepper to taste.
Slow cooker black bean ingredients.

Tools needed for this recipe

  • Slow Cooker
  • Knife and cutting board for vegetable prep.

How To Make Slow Cooker Black Beans

Place the sorted and rinsed black beans in the slow cooker.

Add the chicken broth, water, olive oil, cumin, and oregano and stir. Lay the onion, jalapeno, and bay leaves on the beans.

All ingredients added to a slow cooker.

Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the beans are tender.

Black beans and spices having been cooked over time still in the slow cooker.

Once the beans are cooked, remove the bay leaves, onion, jalapeno, and smashed garlic.

Freshly cooked black beans in the slow cooker with extra ingredients removed.

Serve and enjoy!

How To Store Crock Pot Black Beans

Storing black beans: Let the black beans cool to room temperature before storing them. Transfer the black beans to an airtight container. Store for up to 5 days.

Freezing black beans: Allow them to cool to room temperature before transferring the black beans to an airtight freezer-safe container. Before freezing, divide your cooked beans into separate servings and transfer each one into separate freezer bags or containers. Place them in the freezer, and store them for up to 6 months!

Large serving bowl of freshly cooked black beans.

How To Serve Black Beans

As a side: Serve with rice, chicken, peppers, and onions for a quick fajita.

As a topping: Serve seasoned slow cooker black beans on top of nachos, a crisp salad, on top of rice

A tasty spread: Use refried black beans as a spread on your avocado toast and eggs for breakfast.

As a yummy addition to recipes: Use these black beans in dishes like my Jamaican Rice & Beans or Black Bean Salsa.

FAQ's

How long does it take to cook black beans in a slow cooker or crockpot?

It usually takes 6-8 hours on low heat to cook black beans in a slow cooker or crockpot, but this time can vary based on the size of your slow cooker.

Can I use canned black beans instead of dried beans?

Yes, if you are short on time you can replace the dried beans with 2 cans of precooked and unseasoned black beans that have been drained and rinsed.

Do I need to soak my black beans first?

Nope, after rinsing toss the beans into the slow cooker and start cooking.

Do I need to add any water when cooking the beans?

Yes, you need to add enough water so that the beans are covered by at least 1-2 inches of liquid while they are cooking.

How many cans of black beans does 1 pound of dried beans equal out to?

One pound of dry black beans makes roughly 3 to 4 cans of cooked black beans.

Notes

  • Rinse the beans thoroughly before cooking to remove any dirt or debris.
  • Check on the cooked beans regularly and add more liquid if needed.
  • Adjust the seasonings as you need. Taste and re-season them with pepper, cumin, chili powder, garlic, and onion powder.
  • Add salt at the end of cooking to control the salt content. The saltiness of the broth will increase as it cooks. Salt to taste at the end.
  • For a savory flavor profile, add smoked meats like bacon, ham hock, or smoked turkey. Add these meats at the beginning of the slow cooking process.

Looking for more slow cooker recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Large serving bowl of freshly cooked black beans.
Print Recipe
5 from 3 votes

Slow Cooker Black Beans

Experience the incredible taste and convenience of slow cooker black beans! Perfect for any occasion, homemade slow cooker black beans can be prepped in no time with minimal effort. Get ready to savor the flavor that only slow-cooked black beans can bring!
Prep Time5 minutes
Cook Time3 hours
Total Time3 hours 5 minutes
Course: Side Dish
Cuisine: American
Keyword: slow cooker black beans
Servings: 9 servings
Calories: 202kcal
Author: Tanya

Equipment

Ingredients

  • 1 pound Dried black beans sorted and rinsed
  • 4 cups Chicken broth
  • 2 cups Water
  • 1 tablespoon Olive oil
  • 2 teaspoons Cumin
  • 1 teaspoon Oregano
  • 1 Onion peeled, cut into 4ths, root attached
  • 1 Jalapeno pepper seeded and halved
  • 4 cloves Garlic smashed
  • 2 Bay leaves
  • Salt and pepper to taste

Instructions

  • Place the sorted and rinsed black beans in the slow cooker.
  • Add the chicken broth, water, olive oil, cumin, and oregano and stir. Lay the onion, jalapeno, and bay leaves on the beans.
  • Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the beans are tender.
  • Once the beans are cooked, remove the bay leaves, onion, jalapeno, and smashed garlic.
  • Serve and enjoy.

Notes

  • Add salt at the end of cooking to control the salt content. The saltiness of the broth will increase as it cooks. Salt to taste at the end.
  • Adjust the seasonings as you need. Taste and re-season them with pepper, cumin, chili powder, garlic, and onion powder.
  • Check on the cooked beans regularly and add more liquid if needed.

Nutrition

Serving: 1g | Calories: 202kcal | Carbohydrates: 34g | Protein: 12g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 397mg | Potassium: 804mg | Fiber: 8g | Sugar: 2g | Vitamin A: 39IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 3mg

by 2 Comments

Whole Roasted Fish

If you like to keep things simple, my Whole Roasted Fish recipe is for you. Whole fish, seasoned with fish seasoning and stuffed with slices of fresh lemon, garlic, and a few sprigs of thyme, before being placed into a searingly hot oven to roast.

white serving platter with 2 cooked whole fish stuffed with fresh thyme and lemon slices and garnished with red onion and a drizzle of olive oil

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Roasting a whole fish in the oven is one of the easiest and tastiest things you can do. Growing up, my stepdad would go fishing every other weeknight, and whole roasted fish was a common dinner occurrence in our house.

What I like most about cooking whole fish is how easy it is to add flavor. Lemon, garlic, and thyme are flavors that work together and, when paired together, complement the fish beautifully.

However, this easy fish recipe can be adapted to suit the flavors you and your family enjoy. If you want to swap the thyme for parley, dill, or rosemary, feel free to do that.

Be sure to check out my Air Fryer Whole Fish, Easy Oven-Baked Fish, Crispy Air Fryer Fish, and Brown Stew Fish recipes too!

Ingredients

Here's what you will need to make oven-roasted fish:

whole roasted fish recipe ingredients
  • Whole fish - I used 2 whole fish, gutted and scaled, weighing roughly 1lb each. Red snapper, sea bass, tilapia, or trout would be ideal.
  • Oil - I use olive oil as it has the best flavor, but any other light-flavored oil will work here too.
  • Seasoning - I season the fish with fish seasoning, a dry rub mixture that tastes delicious on fish.
  • Fresh herbs - 3-4 sprigs of fresh herbs are added to the cavity of the fish. I've used sprigs of thyme, but rosemary, dill, or parsley would work equally well.
  • Garlic - fresh sliced garlic is added to the cavity of the fish.
  • Lemon - is sliced and added to the cavity of the fish.

How to cook whole fish in the oven

2 whole fish seasoned and set onto parchment paper stuffed with fresh thyme and lemon slices

Preheat the oven to 425°F (220°C).

Rinse the fish under cold water and pat it dry with paper towels.

Make 3-4 diagonal cuts on both sides of the fish to help it cook more evenly and to allow the flavors to penetrate the fish.

Rub the fish with olive oil and season it inside and out with fish seasoning.

Stuff the cavity of the fish with sliced lemon, garlic, and fresh herbs.

Place the fish on a baking sheet or sheet lined with parchment paper.

cooked whole fish stuffed with fresh thyme and lemon slices set on parchment paper

Bake the fish in the oven for 25-27 minutes or until the internal temperature reaches 145°F (63°C). The cooking time may vary depending on the size of the fish.

Once cooked, remove the fish from the oven and let it rest for a few minutes before serving.

Serve the fish on a platter, garnished with fresh herbs and lemon wedges if desired.

Expert Tips

These tips will help you make the best whole-roasted fish you've ever tried. 

  • Pat the fish dry before seasoning it. This helps remove excess moisture that can cause the fish to steam and become mushy, rather than roast.
  • I recommend scoring the fish by cutting diagonal lines in the skin before you season it. This ensures you get maximum flavor into the fish.
  • If you want to check the internal temperature of the fish once it's cooked, a probe thermometer is the easiest way to do this.
  • The parchment paper pictured is not mandatory, but I like to use it as it stops the fish from sticking to the baking sheet.

Flavor variations

  • Swap the thyme I've used in this dish for other herbs like rosemary, dill, or parsley.
  • Season and spice this fish dish the way you like it. Want to add some chili heat? Add some red pepper flakes or sliced red chili.
  • Try adding some finely shredded fresh ginger to the cavity of the fish.
  • Add extra citrus by finely grating some lemon zest and mixing it with the fish seasoning before rubbing it over the fish.
close up image of white serving platter with 2 cooked whole fish stuffed with fresh thyme and lemon slices

What to serve with Whole Roasted Fish

I like to serve whole roasted fish garnished with some pickled red onions and a spoon of chimichurri for a burst of added freshness. Alongside, I'll add some rice or potatoes and a couple of my favorite veggie sides.

Additionally, you can bake your fish with vegetables. Lay the vegetables on the base of your baking sheet and place the fish on top.

For potatoes, try my Instant Pot Green Beans and Potatoes, Air Fryer French Fries, or my Southern Potato Salad. When it comes to vegetable sides, try my Marinated Air Fryer Vegetables, Oven Roasted Cauliflower, or Oven Roasted Broccoli.

How to pick whole fresh fish from the market

Don't be intimidated about buying whole fish from the market. Here are my tips for buying fresh whole fish.

  1. Look for clear eyes: The eyes of the fish should be clear, bright, and bulging, indicating that the fish is fresh.
  2. Check for firm flesh: The flesh of the fish should be firm to the touch and should spring back when pressed.
  3. Smell the fish: Fresh fish should have a mild smell, not a strong or unpleasant odor. If it smells overly fishy, it may not be fresh.
  4. Look for bright and shiny skin: The skin of the fish should be bright and shiny, indicating that it was recently caught and is fresh.

How to store

To refrigerate: Fish is a dish that is best served warm from the oven, as it overcooks really quickly when you try and reheat it. If you do have leftovers, they can be stored in an airtight container in the refrigerator for 1-2 days. When ready to enjoy, place in a hot oven to warm through, taking care not to overcook the fish and dry it out.

To freeze: I don't recommend freezing this whole roasted fish; it's a dish best served straight from the oven.

white serving platter with 2 cooked whole fish stuffed with fresh thyme and lemon slices

FAQs

Which fish is best for roasting?

If roasting fish in the oven, I like to cook the whole fish on the bone. I recommend fish weighing roughly 1 lb each, and red snapper, sea bass, tilapia, or trout would be my top choices.

How long will it take to bake a whole fish?

The length of time will depend a lot on the size and thickness of the fish. I cook my fish at 425°F (220°C) and check it after 25 minutes until the internal temperature reaches 145°F (63°C). If it needs a little longer, I'll put it back into the oven for another 2-3 minutes. A cooked fish should be flaky and come apart easily when gently prodded with a fork.

Is roasting fish healthy?

Yes, roasting is a healthy way to cook fish, as you add very little oil to the dish when roasting it.

Do you cover fish when roasting?

No, don't be tempted to cover the fish when roasting in the oven, as the fish will steam rather than roast.

If you have tried this Whole Roasted Fish recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

white serving platter with 2 cooked whole fish stuffed with fresh thyme and lemon slices and garnished with red onion and a drizzle of olive oil
Print Recipe
5 from 1 vote

Whole Roasted Fish

Whole fish, seasoned with fish seasoning, and stuffed with slices of fresh lemon, garlic and a few sprigs of thyme, before being placed into a searingly hot oven to roast. The result, beautifully cooked fish with a delicious crispy skin.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: how to cook a whole fish, oven roasted fish, whole roasted fish
Servings: 4
Calories: 482kcal
Author: Tanya

Ingredients

  • 2 whole fish (such as red snapper, sea bass or trout) gutted and scaled, about 1 lb each
  • 1 tablespoon olive oil
  • 2.5 teaspoon fish seasoning
  • 3-4 sprigs fresh herbs (such as thyme or rosemary)
  • 2 cloves garlic sliced
  • 1 lemon sliced

Instructions

  • Preheat the oven to 425°F (220°C).
  • Rinse the fish under cold water and pat it dry with paper towels.
  • Make 3-4 diagonal cuts on both sides of the fish to help it cook more evenly and to allow the flavors to penetrate into the fish.
  • Rub the fish with olive oil and season it inside and out with fish seasoning.
  • Stuff the cavity of the fish with sliced lemon, garlic and fresh herbs.
  • Place the fish on a baking sheet, or sheet lined with parchment paper.
  • Bake the fish in the oven for 25-27 minutes, or until the internal temperature reaches 145°F (63°C). The cooking time may vary depending on the size of the fish.
  • Once cooked, remove the fish from the oven and let it rest for a few minutes before serving.
  • Serve the fish on a platter, garnished with fresh herbs and lemon wedges if desired.

Notes

  • Feel free to add other flavors using different herbs, seasonings, or spices.
  • Additionally, you can bake your fish with vegetables. Lay the vegetables on the base of your baking sheet and place the fish on top.

Nutrition

Calories: 482kcal | Carbohydrates: 4g | Protein: 80g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 360mg | Sodium: 312mg | Potassium: 1210mg | Fiber: 1g | Sugar: 1g | Vitamin A: 491IU | Vitamin C: 17mg | Calcium: 94mg | Iron: 5mg

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Classic Lemonade

On a warm and sunny day, nothing is quite as refreshing as a pitcher of Classic Lemonade. Fresh lemon juice is combined with granulated sugar and fresh water, then served over ice. My Homemade Lemonade recipe beats overly sweet, store-bought soft drinks, any day of the week.

a pitcher filled with classic lemonade, topped with slices of fresh lemon

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Lemonade is one of those drinks that I will happily drink all year round. Made with freshly squeezed juice from 5 or 6 lemons, this thirst-quenching drink is bursting full of lemony flavor.

This is the ideal easy lemonade recipe for kids, only 2 simple ingredients and some water, so the kids can make it themselves.

I like making my own lemonade, and this healthy lemonade recipe is far better than store-bought lemonade. No artificial preservatives, flavorings, or excess sugars and syrup. With this traditional lemonade recipe, you adjust the sugar to your own tastes, making the lemonade as sweet or as sour as you like.

If you like to make your own homemade no-alcohol drinks, try these great-tasting recipes. My Tamarind Juice, Homemade Jamaican Ginger Beer, Jamaican Sorrel Drink, Jamaican Lemonade, Green Sherbet Punch, or my Strawberry Basil Lemonade.

Ingredients

classic lemonade recipe ingredients

Here's what you will need to make homemade lemonade:

  • Lemon - you need 1 ½ cups of freshly squeezed lemon juice, this is roughly 5-6 lemons.
  • Sugar - white granulated sugar sweetens the lemonade.
  • Water - I use 6 cups of water. You could use carbonated water to make a slightly fizzy lemonade.

How to make Classic Lemonade

a measuring jug filled with lemon juice and sugar

Squeeze fresh lemons until you have approximately 1.5 cups of lemon juice, ensuring that any seeds or pulp are discarded. Transfer the juice to a pitcher.

Add granulated sugar to the lemon juice and stir until it completely dissolves.

pitcher filled with classic lemon and topped with fresh lemon slices

Pour water into the pitcher and stir everything together well. Taste and adjust the amount of sugar for your desired sweetness level if needed.

Serve over ice.

Do I need to make a simple syrup for lemonade?

I skip the simple syrup when it comes to making lemonade. Simply adding the sugar to the lemon juice first will allow the sugar to dissolve.

Expert Tips

These tips will help you make the best homemade lemonade recipe you've ever tried. 

  • I always use freshly squeezed lemon juice. If you're using bottled juice, use 100% lemon juice, not from concentrate, for the best flavor.
  • Adjust the amount of sugar to your taste, by starting with a small amount and adding more until it's as sweet as you like. Remember you can always add, but you can't take away!
  • This recipe is easily doubled or tripled if you are serving a crowd.
  • Don't add the ice cubes until you are ready to serve, otherwise, you risk them melting and diluting the lemonade.

Flavor variations

  • Swap the lemon juice for orange, lime, or grapefruit, or try a combination of citrus flavors.
  • I've topped the lemon juice with slices of fresh lemon, but you could also add some fresh herbs like mint, rosemary, or basil too.
  • Lemonade works a treat with berries, so add some freshly sliced strawberries; or whole raspberries, blackberries, or blueberries.
glass filled with classic lemonade with a red and white drinking straw

How to store 

Make ahead: Prepare fresh homemade lemonade in advance then store it in the refrigerator until you are ready to serve.

To refrigerate: Leftover lemonade can be stored in the refrigerator for up to 5-7 days.

FAQs

Can I make lemonade with bottled lemon juice?

Yes, absolutely. Just make sure you use 100% lemon juice and not lemon juice from concentrate.

Do I use tap or bottled water to make lemonade?

If you have good tap water, use that, if not, then I suggest using bottled or filtered water. To add a little added sparkle, add carbonated bottled water.

If you have tried this Classic Lemonade recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

a pitcher filled with classic lemonade, topped with slices of fresh lemon
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Classic Lemonade

Fresh lemon juice is combined with granulated sugar and fresh water and then served over ice. My Homemade Lemonade recipe beats overly sweet, store-bought soft drinks any day of the week.
Prep Time10 minutes
Total Time10 minutes
Course: Drinks
Cuisine: American
Keyword: best homemade lemonade, classic lemonade, easy lemonade, traditional lemonade
Servings: 6 people
Calories: 142kcal
Author: Tanya

Ingredients

  • 1 ½ cups lemon juice from 5-6 lemons
  • ¾ - 1 cup granulated sugar or to taste
  • 6 cups water

Instructions

  • Squeeze fresh lemons until you have approximately 1.5 cups of lemon juice, ensuring that any seeds or pulp are discarded. Transfer the juice to a pitcher.
  • Add granulated sugar to the lemon juice and stir until it completely dissolves.
  • Pour water into the pitcher and stir everything together well. Taste and adjust the amount of sugar for your desired sweetness level if needed.
  • Serve over ice.

Notes

  • For the best flavor, use freshly squeezed lemon juice. If you're using bottled juice, use 100% lemon juice, not from concentrate, for the best flavor.
  • Adjust the amount of sugar to your taste by starting with a small amount and adding more until it's as sweet as you like.

Nutrition

Calories: 142kcal | Carbohydrates: 37g | Protein: 0.2g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 13mg | Potassium: 63mg | Fiber: 0.2g | Sugar: 35g | Vitamin A: 4IU | Vitamin C: 24mg | Calcium: 11mg | Iron: 0.1mg

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Jamaican Guinness Punch

Bring the flavors of the Caribbean to your next party with my Jamaican Guinness Punch. Guinness is combined with milk, condensed milk, vanilla and a hint of nutmeg for a spicy twist. Rolled oats are also added, which once blitzed up, gives this punch its thick and creamy texture. This post is meant for an audience 21 and over.

Two glasses filled with Jamaican Guinness punch served over ice with bottles of Guinness in the background

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

This Jamaican Guinness Punch recipe could not be any easier. Place everything into a blender, blitz together, pour over ice and serve.

I like to make my Jamaican Guinness punch with oats to give it that thick and creamy texture. If you like yours a little smoother, leave the oats out.

Guinness punch is enjoyed all over the Caribbean, and the recipe changes from country to country. Some add eggs, others a splash of Irish whisky or rum to the recipe. Some add Nutriment or Supligen as well, an energy nutrition drink. However, what you have here is my version that uses ingredients I always have on hand.

If you like to make your own homemade drinks, try these great-tasting Jamaican-inspired drinks recipes. My Jamaican Rum Punch, Homemade Jamaican Ginger Beer, Jamaican Sorrel Drink, and my Jamaican Style Carrot Juice.

Jamaican Guinness Punch Ingredients

Here's what you will need to make homemade Jamaican Guinness Punch:

Jamaican Guinness punch recipe ingredients
  • Guinness - I use a 11.2 oz bottle of Guinness to make 2 servings of punch.
  • Milk - I recommend full-fat or reduced-fat milk.
  • Rolled oats - adds thickness to the punch, you can leave them out if you prefer a smoother punch. Or drain the punch after blending.
  • Condensed milk - sweetens the punch and balances out the bitterness of the stout.
  • Vanilla extract - I always use vanilla extract as it has a better depth of flavor and essence.
  • Spices - I add ground nutmeg to add a touch of warming spice to the punch.

How to make Jamaican Guinness Punch

A glass of Jamaican Guinness punch topped with ground nutmeg

Add the Guinness, milk, rolled oats, condensed milk, vanilla extract, and nutmeg in a blender. Blend until all of the ingredients are combined and smooth.

A glass of Jamaican Guinness Punch

Pour the punch into glasses or punch cups over ice and serve immediately.

A tall glass of Jamaican Guinness Punch served over ice

Expert Tips

These tips will help you make the best homemade Jamaican Guinness Punch recipe you've ever tried. 

  • The oats thicken the punch. To make the drink a bit smoother, strain the liquid through a strainer.
  • Guinness punch is best cold, so chill in the refrigerator and serve over ice.
  • Don't add the ice cubes until you are ready to serve, otherwise, you risk them melting and diluting the punch.
  • This recipe can be doubled up to serve a larger group.

Flavor variations

  • I've used regular Guinness, but this recipe will work with low-alcohol Guinness too.
  • The rolled oats do make this punch thick, so if you still want the taste, but would prefer to have it a little smoother, leave the rolled oats out and replace the whole milk with oat milk instead. This would also make a great vegan or dairy-free Guinness punch.
  • If you love spice, add some ground cinnamon along with the nutmeg.
Two glasses filled with Jamaican Guinness punch served over ice with bottles of Guinness in the background

FAQs

Can Guinness punch be made ahead?

Yes, in fact it tastes even better if it's left to sit in the refrigerator for a couple of hours. This allows the punch to chill properly and for the spice flavors to infuse the drink.

How long does Guinness punch last in the fridge?

Once made, Guinness punch can be stored in the refrigerator for up to 2 days. Just ensure you don't add any ice to the punch, until you are ready to serve, otherwise, you will dilute the drink.

If you have tried this Jamaican Guinness Punch recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

Two glasses filled with Jamaican Guinness punch served over ice with bottles of Guinness in the background
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4.67 from 3 votes

Jamaican Guinness Punch

Bring the flavors of the Caribbean to your next party with my Jamaican Guinness Punch. Guinness is combined with milk, condensed milk, vanilla and a hint of nutmeg for a spicy twist. Rolled oats are also added, which once blitzed up, gives this punch its thick and creamy texture.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Caribbean, Jamaican
Keyword: Jamaican Guiness punch, Jamaican Guiness punch with oats
Servings: 2
Calories: 332kcal
Author: Tanya

Ingredients

  • 11.2 oz bottle of Guinness
  • 1 cup milk
  • ½ cup rolled oats
  • ¼ cup condensed milk
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon ground nutmeg

Instructions

  • Add the Guinness, milk, rolled oats, condensed milk, vanilla extract and nutmeg into a blender. Blend until all of the ingredients are well combined and smooth.
  • Pour the punch into glasses or punch cups over ice. Serve immediately.

Notes

  • The oats make this drink thick. To make the drink a bit smoother, strain the liquid through a strainer.

Nutrition

Calories: 332kcal | Carbohydrates: 45g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 96mg | Potassium: 400mg | Fiber: 2g | Sugar: 27g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 270mg | Iron: 1mg

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Baked Ham

Experience a sweet and savory spiral baked ham recipe like no other! The juicy slices of pineapple add a delightful flavor, while the sauce brings it all together. Enjoy this flavorful feast as an exquisite holiday entrée or a special Sunday supper. Paired with your favorite sides, you're sure to have a meal that will please the whole family!

Fresh baked ham plated on a platter on the table.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Are you in charge of the ham for this year's Easter dinner? This recipe is a delicious and foolproof way to ensure your ham is yummy and seasoned perfectly. Let your ham be a showstopping centerpiece this spring. You could even be serving this for Thanksgiving or Christmas! Ham truly is delicious any time of the year.

For those important holidays and special occasions try my Spatchcock Turkey Recipe, Roasted Boneless Leg of Lamb, or Boneless Roast Beef in addition to this baked ham. Check below for delicious side dish ideas!

Ingredients

  • Glaze ingredients - Ketchup, canned pineapple slices and juice, brown sugar, yellow mustard, apple cider vinegar, Worcestershire sauce, honey, black pepper, onion powder, and ground cloves
  • Hickory-smoked spiral ham - I like to use a bone-in ham so I can use the hambone for other recipes.
Baked ham ingredients.

Tools needed for this recipe

  • An oven-safe dish, large enough to fit your spiral ham.
  • Saucepan to prepare the sauce in.

How To Make Oven-Baked Spiral Ham

Preheat oven to 325 degrees Fahrenheit.

Combine ketchup, juice from the canned pineapple, brown sugar, yellow mustard, apple cider vinegar, Worcestershire sauce, honey, black pepper, onion powder, and ground cloves in a medium saucepan over medium-high heat.

Ingredients poured into the pot, minus the ham.

Bring the mixture to a bowl and then reduce the heat to low. Allow the mixture to simmer for 25-30 minutes until the sauce has thickened and reduced. 

All ingredients stirred together in the pot.

Place the sliced pineapple in between the slices of ham. You can use toothpicks to ensure the ham stays upright.

The spiral ham is added to the pot with slices of pineapple in the spirals.

Pour the glaze on top of the ham and cover the ham with foil. Place the ham in the preheated oven and bake for 1 hour and 20 minutes, about 10-12 minutes per pound.

The dish is covered in foil.

Once done, remove the ham from the oven and remove the foil. If you want a crispy glaze, add the ham back in the oven and broil for about 2-3 minutes. Serve and enjoy.

Fresh baked ham with a few bits of char on top.

How To Store Baked Ham

Store any leftover baked ham in an airtight container in the fridge for up to 3 days for the best flavor.

To reheat the baked ham for another meal, place on a baking sheet in a 350-degree Fahrenheit preheated oven until heated through. Add extra pineapple and sauce on top!

Meal Ideas For Leftover Baked Ham

A delicious baked ham with all of those caramel sweet bits is so delicious when added to savory dishes. Use your leftovers in any of these wonderful recipes:

In addition, slice up some ham for the next morning's breakfast then serve warm on sandwiches for lunch. Dice up ham and add to potato soup, stews, omelets, rice, or mac & cheese. With such a versatile protein, ham really works with almost anything.

Fresh baked ham plated on a platter on the table.

Baked Ham Sides

Baked ham with pineapple is best paired with roasted potatoes, asparagus, and a simple green salad. The combo of the sweet and savory main dish with the earthy flavors of roasted veggies and the crispness of a refreshing salad makes for a fantastic combination. Any of these dishes will be a hit next to your baked ham.

FAQ's

Can you freeze a spiral ham?

Yes, spiral-baked ham can be frozen. To freeze, wrap the cooled baked ham tightly in plastic wrap or aluminum foil. When you're ready to prepare the frozen ham, thaw it in the refrigerator overnight and heat it on a baking sheet in a 350°F oven until warm throughout.

Notes

  • If you broil your baked ham at the end, keep a very close eye on it as it only needs 2-3 minutes to create a lovely crispy glaze.

Looking for more ham and oven-baked related recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Fresh baked ham plated on a platter on the table.
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Baked Ham

Experience a sweet and savory spiral baked ham recipe like no other! The juicy slices of pineapple add a delightful flavor, while the sauce brings it all together. Enjoy this flavorful feast as an exquisite holiday entrée or a special Sunday supper. Paired with your favorite sides, you're sure to have a meal that will please the whole family!
Prep Time19 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 39 minutes
Course: Main Course
Cuisine: American
Keyword: baked ham
Servings: 10 people
Calories: 2080kcal
Author: Tanya

Ingredients

  • 1 cup Ketchup
  • 20 ounces Canned pineapple slices in juice slices and juices separated
  • ¾ cup Brown sugar packed
  • ⅓ cup Yellow mustard
  • ¼ cup Apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Honey
  • 1 teaspoon Black pepper
  • 1 teaspoon Onion powder
  • ⅛ teaspoon Ground cloves
  • 1 Hickory smoked spiral ham about 10 pounds

Instructions

  • Preheat oven to 325 degrees Fahrenheit.
  • Combine ketchup, juice from the canned pineapple, brown sugar, yellow mustard, apple cider vinegar, Worcestershire sauce, honey, black pepper, onion powder, and ground cloves in a medium saucepan over medium-high heat. Bring the mixture to a bowl and then reduce the heat to low. Allow the mixture to simmer for 25-30 minutes until the sauce has thickened and reduced. 
  • Place the sliced pineapple in between the slices of ham. You can use toothpicks to ensure the ham stays upright. Pour the glaze on top of the ham and cover the ham with foil.
  • Place the ham in the preheated oven and bake for 1 hour and 20 minutes, about 10-12 minutes per pound.
  • Once done, remove the ham from the oven and remove the foil. If you want a crispy glaze, add the ham back in the oven and broil for about 2-3 minutes. Serve and enjoy.

Nutrition

Serving: 1g | Calories: 2080kcal | Carbohydrates: 34g | Protein: 174g | Fat: 135g | Saturated Fat: 48g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 63g | Trans Fat: 0.001g | Cholesterol: 496mg | Sodium: 9833mg | Potassium: 2484mg | Fiber: 1g | Sugar: 31g | Vitamin A: 160IU | Vitamin C: 7mg | Calcium: 92mg | Iron: 8mg

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Smothered Chicken Recipe

Jam-packed with flavor, my Best Smothered Chicken recipe is food to warm the soul. Chicken thighs are first coated in seasoned flour and then sauteed, before being cooked in a rich and creamy onion gravy.

Dutch oven with smothered chicken thighs and 2 plates with steamed white rice and sauteed greens set alongside

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Southern Smothered Chicken with gravy, is comfort food at its best, a filling dinner guaranteed to put a smile on everyone's face. This easy-smothered chicken is super tasty as everything is cooked in one pot, meaning you keep all the flavor in the dish.

This dish impressed my mom, who is Caribbean and gets her exposure to Southern food through me. She couldn't stop talking about this gravy and the tender chicken. The hands-on prep time for this dish is minimal, with only 15 minutes to pull the dish together. Then you simply leave the sauce to bubble away gently until the chicken is cooked through.

I've served my smothered chicken with rice, but that gravy works just as well with a bowl of creamy mashed potatoes. In fact, as this recipe makes a good bit of gravy, I like to save the leftovers and serve it over rice and mashed potatoes.

If you like this technique be sure to try my Smothered Turkey Wings, Smothered Pork Chops, Creamy Champagne Chicken, or my Smothered Green Beans.

Ingredients You Will Need

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Flour - all-purpose flour is used to make seasoned flour to coat the chicken.
  • Seasoning - onion powder, garlic powder, paprika, seasoned salt, and black pepper season the flour.
  • Olive oil - or any oil made for high-heat cooking will do. I usually use light-tasting olive oil, canola oil, or avocado oil.
  • Chicken - I used bone-in, skin-on chicken thighs as they add great flavor to the finished dish. Feel free to use other chicken cuts or boneless, skinless chicken.
  • Butter - unsalted butter; if using salted butter, reduce the seasoned salt slightly.
  • Aromatics - onion and garlic for flavor. Red onion or shallots will also work.
  • Broth - chicken broth, but vegetable broth can work too.
  • Cream - heavy cream results in a rich and creamy sauce. You can use a lighter cream, but it won't give you the same velvety texture as heavy cream.
  • Fresh herbs - add some freshly chopped parsley to garnish the dish before serving (optional)
Smothered chicken recipe ingredients

How to make the Best Smothered Chicken recipe

Combine the all-purpose flour, onion powder, garlic powder, paprika, seasoned salt, and black pepper in a shallow dish or plate. Mix until well combined.

Place the chicken in the mixture and coat it evenly on both sides. Set the chicken aside and reserve the seasoned flour for later use.

Heat a large pan over medium-high heat and add the olive oil.

Once heated, add the chicken thighs and cook each side for 4-7 minutes, or until golden brown. Remove from heat and set aside on a plate.

Bone-in skin-on chicken thighs coated in seasoned flour
Dutch oven with cooked bone-in skin-on chicken thighs

Add in the butter and onions and sauté until softened, about 3-4 minutes. Next, add the garlic and sauté for an additional 1 minute.

Now add the seasoned flour to the pan, stir, and cook for about 1 minute. Slowly stir in the chicken broth.

Dutch oven with sauteed onions
Dutch oven with sauteed onions in a seasoned flour

Place the chicken back into the pan along with any juices from resting on the plate earlier.

Dutch oven with sauteed chicken thighs, seasoned flour, onions and stock

Cover the pan, reduce the heat to medium-low, and let simmer, covered, for about 25-28 minutes or until cooked through and tender.

Remove the lid and add heavy cream to the pan, and stir the cream into the gravy.

Remove from heat and serve. Top with parsley if desired.

Dutch oven filled with smothered chicken thighs

Tanya's Top Tips

These tips will help you make the best smothered chicken recipe you've ever tried. 

  • Take your time to cook out the onions, and almost caramelize them, as this will make the sweetest gravy.
  • If using boneless and skinless chicken breast, reduce the cooking time to prevent the chicken from drying out. 
  • The easiest way to check if the chicken is done is to use a meat thermometer inserted into the thickest part of the chicken thigh.
  • This is a great make-ahead dish and can be made a day ahead of time. Allowing the chicken to sit in the gravy intensifies the flavor, making it even better the next day.

Flavor variations

  • Add some extra aromatics, such as finely chopped celery and carrots, to the onions and garlic.
  • Try adding fresh herbs to the sauce while the chicken is cooking, such as thyme, rosemary, or parsley.
  • If you like a little extra kick to your food, try adding some cayenne pepper or red pepper flakes to the seasoned flour.
  • Add a splash of white wine to the sauce once the onions have cooked, before adding the chicken broth. Cook the wine out for a couple of minutes to reduce it a little first.
White plate with smothered chicken served with steamed white rice and sauteed greens

What to serve with Smothered Chicken

This is a great comfort food dish, packed full of flavor, so I like to keep the side dishes simple. Serve it with steamed rice, or try my Oven-Baked Rice.

If you prefer a potato side, mashed potatoes would be my go-to choice, as they pair perfectly with the creamy gravy. Try my Creamy Slow Cooker Mashed Potatoes or my Garlic Mashed Potatoes.

One or two extra vegetable sides never go amiss; my Oven Roasted Cauliflower, Roasted Okra, Oven Roasted Broccoli, Turnip Greens, or Collard Greens would all work a treat.

How to store 

Make ahead: This is a great make-ahead dish. Cook the smothered chicken earlier in the day or the day before, then let it cool completely before covering and storing it in the refrigerator.

To refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, reheat the chicken and sauce on the stovetop until piping hot.

To freeze: Once cooked and cooled, place the smothered chicken into an airtight container and store it in the freezer for up to 3 months. Defrost in the refrigerator before reheating to a piping hot temperature.

Close up image of white plate with smothered chicken served with steamed white rice and sauteed greens

FAQs

Where did smothered chicken come from?

The technique of smothering meat is a Cajun and Creole cooking style that originated in Louisiana. It is used to smother meat, most commonly chicken and pork, as well as seafood or vegetables in a sauce.

What is the difference between stewed chicken and smothered chicken?

The main difference is that stewed chicken is boiled/braised in the gravy, whilst with smothered chicken, the chicken is dredged in flour, then fried first, before being smothered in the sauce.

If you have tried this Smothered Chicken recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

Dutch oven filled with smothered chicken thighs
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4.95 from 18 votes

Smothered Chicken

Best Smothered Chicken recipe where chicken thighs are coated in seasoned flour and sauteed, then cooked in a rich and creamy onion gravy.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American, Southern
Keyword: best smothered chicken, easy smothered chicken, smothered chicken recipe, smothered chicken with gravy
Servings: 4
Calories: 946kcal
Author: Tanya

Ingredients

  • ⅓ cup all-purpose flour
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons paprika
  • 1.5 teaspoons seasoned salt
  • 1 teaspoon black pepper
  • 3 lbs chicken thighs bone-in, skin-on
  • 3 Tablespoons olive oil
  • 2 Tablespoons unsalted butter
  • 1 yellow onion halved and sliced
  • 4 cloves garlic chopped
  • 1.5 cups chicken broth
  • ½ cup heavy cream
  • freshly chopped parsley optional garnish

Instructions

  • Combine the all-purpose flour, onion powder, garlic powder, paprika, seasoned salt, and black pepper in a shallow dish or plate. Mix until well combined. Place the chicken in the mixture and coat it evenly on both sides. Set the chicken aside and save the seasoned flour for later.
  • Heat a large pan over medium-high heat and add in the olive oil. Once heated, add the chicken thighs and cook each side for 4-6 minutes or until golden brown. Remove from heat and set aside on a plate.
  • Add in the butter and onions and sauté until softened, about 3-4 minutes. Add garlic and sauté for an additional 1 minute.
  • Add the seasoned flour to the pan, stir, and cook for about 1 minute. Slowly stir in the chicken broth.
  • Place the chicken back into the pan along with any juices from resting on the plate earlier. Cover the pan, reduce heat to medium-low, and let simmer, covered, for about 25-28 minutes or until cooked through and tender.
  • Remove the lid and add heavy cream to the pan and stir the cream into the gravy.
  • Remove from heat and serve. Top with parsley if desired.

Notes

  • I used bone-in, skin-on chicken thighs for this recipe. Feel free to use other chicken cuts or boneless skinless chicken. If using boneless and skinless chicken breast, reduce the amount of cooking time to avoid the chicken from drying out. 
  • This recipe makes a good bit of gravy. I like to save the leftovers and serve it over rice and mashed potatoes.

Nutrition

Calories: 946kcal | Carbohydrates: 16g | Protein: 50g | Fat: 75g | Saturated Fat: 25g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 32g | Trans Fat: 0.5g | Cholesterol: 334mg | Sodium: 1434mg | Potassium: 750mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1336IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 3mg

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Zuppa Toscana (Olive Garden Copycat) Recipe

Satisfy your Italian cravings without having to travel to Italy with this delicious zuppa toscana recipe! This easy-to-replicate dish is savory, flavorful, and sure to please the whole family. With just a few ingredients, you can make this copycat of Olive Garden's classic dish right in your own kitchen - no reservations required!

Filled bowl of zuppa toscana soup.

This is an Olive Garden's soup that my husband and I love. We started making it at home years ago and love this at-home copycat version. It’s perfect for meal prep as it’s a soup we can prepare ahead of time and eat a few days later. The flavor is even better when it sits in the fridge for a day or two. 

Do you love a copycat recipe? So do we! Check out my awesome recipe for copycat KFC potato wedges, or our copycat rice-a-roni recipe.

A bowl of zuppa toscana soup.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Bacon - Crispy bacon adds a next-level flavor to this delicious soup.
  • Ground Italian sausage - Try spicy Italian sausage for a kick. To make your own, add ½- 1 teaspoon of crushed red pepper flakes to the meat. You can also purchase hot Italian sausage or mild Italian sausage, depending on your preference.
  • Yellow onion - A nice, mild cooking onion.
  • Garlic - Minced garlic is ideal; in a pinch, use garlic powder or freeze-dried minced garlic.
  • Chicken broth - A chicken stock concentrate also works great, just measure according to the recipe.
  • Water
  • Russet potato - Russet potatoes work really well in this recipe, as they will soak up a lot of liquid and slowly lose their shape. Helping to make the soup thicker and creamier.
  • Kale - Feel free to sub swiss chard, fresh spinach, or other greens in place of kale.
  • Heavy cream - Half-and-half or even whole milk can be swapped out for heavy cream.
  • Salt and Pepper to taste
Zuppa toscana soup recipe ingredients.
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STAUB Cocotte Round 24cm Dark Blue

This Dutch oven is perfect for soups and stews. With a heavy bottom for even heat distribution and a tight-fitting lid to lock in moisture, it’s ideal for small-batch cooking, braising, and simmering cozy meals.

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    How To Make Zuppa Toscana Soup

    In a large pot or Dutch oven over medium-high heat, cook the bacon until crispy, about 8 minutes. Once cooked, remove with a slotted spoon and set aside on a plate lined with paper towels. Drain any excess bacon grease from the pot, reserving about 1 Tablespoon in the pot.

    Bacon being fried in a dutch oven.

    Add the Italian sausage to the same pot and cook, breaking it up into small pieces as you go, brown sausage until fully cooked through.

    Sausage, onions, and garlic being cooked in the dutch oven.

    Add the onion and garlic to the pot and cook until softened, about 2 minutes.

    Cooked sausage and onions in the dutch oven.

    Pour in the chicken broth, water, and chopped potatoes. Bring to a boil over high heat then reduce heat to low-medium heat and simmer until the potatoes are fork tender, about 20 minutes.

    Broth and potatoes added to the pot.

    Add in the kale and heavy cream and simmer for an additional 2 minutes, or until the kale is just wilted.

    Kale and cream added to the soup.

    Remove from heat and season with salt and pepper to taste. Place in serving bowls and top with bacon. Serve warm. Enjoy!

    spoon holding up soup

    How to store this Zuppa Toscana recipe

    This soup is truly so delicious served right away! Often times we don't even have leftovers, it's that good.

    To store, let the soup cool to room temperature, and store in an airtight container in the refrigerator for 3-5 days.

    Freeze zuppa toscana soup in a freezer safe container, like Souper Cubes! Perfectly portioned for easy thawing and serving.

    A bowl of zuppa toscana soup with someone take a bite with a spoon.

    What can I serve with Zuppa Toscana Soup?

    While this zuppa toscana copycat recipe is incredible on its own, serve it with a generous sprinkle of freshly grated parmesan cheese on top.

    Soak up this creamy soup with crusty bread or breadsticks like they do at Olive Garden.

    FAQ's

    What does Zuppa Toscana mean in Italian?

    The literal translation of "zuppa toscana" means Tuscan Soup. An absolutely delicious traditional Italian soup.

    How can I make this recipe healthier?

    In place of pork sausage use ground turkey sausage or ground turkey with Italian seasoning. Turkey bacon is also a great swap for regular bacon. Using less cream or replacing cream with regular milk should help as well. Cauliflower florets are a great swap for potatoes, making this a keto version. I've tried all of these swaps, and the flavor of your favorite soup has not gone away, still one of the most delicious recipes.

    Tanya's Notes

    • Feel free to sub swiss chard, spinach, or other greens in place of kale
    • For a thicker soup, reduce the amount of chicken broth by 1 cup. 
    • For a spicy soup, use spicy Italian ground sausage.

    Looking for more soup recipes? Try these out:

     If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

    Filled bowl of zuppa toscana soup.
    Print Recipe
    4.80 from 5 votes

    Zuppa Toscana Recipe

    Satisfy your Italian cravings without having to travel to Italy with this delicious zuppa toscana recipe! This easy-to-replicate dish is savory, flavorful, and sure to please the whole family. With just a few ingredients, you can make Olive Garden's classic dish right in your own kitchen - no reservations required!
    Prep Time15 minutes
    Cook Time25 minutes
    Total Time40 minutes
    Course: Main Course, Soup
    Cuisine: Italian
    Keyword: zuppa toscana recipe
    Servings: 6 servings
    Calories: 500kcal
    Author: Tanya

    Equipment

    Ingredients

    • 4 slices Bacon chopped into 1-inch pieces
    • 1 pound Ground Italian sausage
    • 1 Yellow onion diced
    • 4 cloves Garlic minced
    • 4 cups Chicken broth
    • 1 cup Water
    • 1 large Russet potato chopped
    • 2 cups Kale chopped
    • ¾ cup Heavy cream
    • Salt and Pepper to taste

    Instructions

    • In a large pot or Dutch oven over medium heat, cook the bacon until crispy, about 8 minutes. Once cooked, remove with a slotted spoon and set aside on a plate lined with paper towels. Drain any excess bacon grease from the pot, reserving about 1 Tablespoon in the pot.
    • Add the Italian sausage to the same pot and cook, breaking it up into small pieces as you go, until it’s browned and fully cooked through.
    • Add the onion and garlic to the pot and cook until softened, about 2 minutes.
    • Pour in the chicken broth, water, and chopped potatoes. Bring to a boil over high heat then reduce heat to low-medium and simmer until the potatoes are cooked through, about 20 minutes.
    • Add in the kale and heavy cream and simmer for an additional 2 minutes, or until the kale is just wilted.
    • Remove from heat and season with salt and pepper to taste. Place in serving bowls and top with bacon. Serve warm. Enjoy!

    Video

    Notes

    • Feel free to sub swiss chard, spinach, or other greens in place of kale
    • For a thicker soup, reduce the amount of chicken broth by 1 cup. 
    • For a spicy soup, use spicy Italian ground sausage.
    • Feel free to top with parmesan cheese if you like cheese on your soup. 

    Nutrition

    Serving: 1g | Calories: 500kcal | Carbohydrates: 17g | Protein: 17g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 104mg | Sodium: 1262mg | Potassium: 646mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2678IU | Vitamin C: 28mg | Calcium: 114mg | Iron: 2mg