Burrata isn’t just a cheese—it’s an experience. This Caprese-inspired Burrata Salad balances its sublime creaminess with peppery arugula, sweet cherry tomatoes, a sunny lemon dressing, and syrupy balsamic glaze—just add some crusty bread on the side!

Why You’ll Love This Tomato Burrata Salad Recipe

• No-Cook Summer Dinner. Like my Italian Chopped Salad and Antipasto Salad, this is a salad you can make into a meal—especially if you pair it with Grilled Flank Steak, Smoked Chicken Breast, or your favorite protein. Best of all, you don’t need to turn on the oven to make it! (Who wants to turn on the oven when it’s 90 degrees out?! Absolutely no one!)
• One Word: Burrata. It’s literally cheese inside of cheese—a shell of mozzarella with cream and cheese curds inside. Needless to say, it’s a lot on its own, but pairing it with light, fresh ingredients balances that buttery richness. (Can’t get enough burrata? Be sure to try my Burrata Pizza too, or swap burrata for mozzarella in my Caprese Pasta Salad!)
• A Versatile Recipe. Like all salads, this burrata salad is fabulously flexible. I share some ideas below, but the bottom line is, there’s a lot of room to make this recipe your own.
• The Quintessential Summer Salad. Seriously, it doesn’t get much better than this. The creamy burrata is balanced by fresh tomatoes, greens, basil, and a citrusy dressing—what more could you ask for? It also transitions from backyard barbecue to potluck picnic or a weeknight dinner on the patio with ease.
• Made in Minutes. This burrata salad comes together quickly, leaving you more time to enjoy the summer fun.

How to Make Burrata Salad

The Ingredients

For the Burrata Salad

• Baby Arugula. The peppery bite of arugula is ideal for pairing with decadent burrata, but you can go with milder spinach if you prefer.
• Cherry Tomatoes. Use all red tomatoes for a traditional look, or multicolored for some pizzazz. You choose!

• Fresh Burrata Cheese. These days, most grocery stores sell burrata. You can usually find it in plastic tubs alongside fresh mozzarella. Burrata can be made with buffalo milk or cow’s milk; use whichever you prefer for this recipe.

• Fresh Basil Leaves. Because basil, tomatoes, and creamy burrata cheese are a trifecta of deliciousness! Save the rest for Basil Pesto.
• Balsamic Glaze. Buy it or make your own. Some aged balsamic vinegars are thick and syrupy without having to cook them down into a glaze first.
• Kosher Salt and Black Pepper. This is also a great opportunity to grab that jar of flaky fleur de sel from your pantry.

For the Dressing

• Extra-Virgin Olive Oil. Use a fancy one of you have it!
• Lemon Juice. Lemon brightens up the flavor of this salad, and the acid also brings balance to the rich burrata.
• Kosher Salt and Black Pepper. Yep, a little more in the dressing.

The Directions

1. Make the Base. Combine the arugula with half of the tomatoes, half of the burrata, and half of the basil in a large bowl.

2. Make the Dressing. Whisk together the dressing ingredients in a small bowl or liquid measuring cup.

3. Dress the Salad. Spoon about 3 tablespoons of dressing over the salad and toss to coat.

4. Top It Off. Add the remaining tomatoes, burrata, and basil to the salad, then drizzle with the balsamic glaze. Serve with additional dressing on the side and ENJOY!

Recipe Variations

• Burrata Salad With Fruit. Swap the tomatoes for sliced peaches, nectarines, plums, or a combination of all three stone fruits. Figs would make a luscious addition, as would blueberries. Keep the basil or try mint leaves instead.
• Burrata Salad With Balsamic Vinaigrette. Instead of the lemon vinaigrette in this recipe, use the dressing from my Balsamic Chicken Salad and skip the balsamic glaze.
• Burrata Panzanella. Add cubes of toasted crusty bread (sourdough or a baguette will work well!) to your salad.
• Burrata Prosciutto Salad. Tear slices of prosciutto over the top. This variation. is extra delicious with peaches.
• Extra-Summery Burrata Salad. Diced cucumbers and fresh corn (or Grilled Corn!) amp up the summery flavors in this burrata salad even more.

Storage Tips

• To Store. Refrigerate leftovers in an airtight container for up to 2 days. (I don’t recommend purposely making this salad in advance to serve later.)
• To Freeze. This is not a recipe that freezes well. Enjoy it fresh!

What to Serve with Burrata Salad

• Cocktails. Burrata salad is best enjoyed al fresco with a glass of Italian Margarita or White Sangria.
• Bread. Visit your favorite bakery and pick up some crusty bread for serving with your burrata salad, or make my No Knead Foccacia if you’re feeling ambitious. Crostini is delicious here too!
• Whole Grains. Make your salad a meal by tossing it with cooked farro or quinoa.
• Chicken. Round out your dinner with a simple chicken recipe like my Grilled Chicken Breast or Air Fryer Chicken Thighs.
• Seafood. Grilled Shrimp and Broiled Salmon are also easy options for pairing with burrata salad.
• Italian Dishes. Serve burrata salad as an appetizer or side with Pesto Pasta or Zucchini Lasagna.

Recommended Tools to Make this Recipe

• Mixing Bowls. These bowls are my favorite because they do double-duty as mixing bowls and serving bowls.
• Non-Slip Cutting Board. A cutting board that actually stays in place!
• Sharp Knife. Dull knives just won’t cut it (pun intended) with tomatoes.

Recipe Tips and Tricks

• Use the Best Ingredients. When a recipe is simple, that’s when ingredients matter most. Pick up a pint of cherry tomatoes from the farmers’ market, use your best bottle of olive oil, and don’t skimp on the balsamic vinegar. You’ll be able to taste the difference here.
• Make Sure Your Burrata Is Fresh. Burrata is a fresh cheese that is best used within 48 hours of purchasing. Keep this in mind when planning your grocery shopping.
• Serve It Right Away. Yes, it will keep in the fridge for a bit, but burrata salad is so much better when served right after assembling. The greens are crisper, the tomatoes haven’t released all their juices into the salad, and everything is just fresher and more delicious.
• Let the Burrata Come to Room Temperature. Related to the previous point, this is a salad that tastes best at room temperature—you can tear the burrata into pieces while chilled (in fact, it’s easier this way), but it should be room temp when you serve it because this allows you to really appreciate its uniquely creamy texture.

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Burrata Salad

This Caprese-inspired burrata salad pairs rich, creamy burrata cheese with peppery arugula, cherry tomatoes, and balsamic glaze. It's divine!

Course Salad

Cuisine Italian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 280kcal

Author Erin Clarke / Well Plated

Ingredients

For the Burrata Salad:

• 5 ounces baby arugula about 5 cups
• 1 pint cherry tomatoes halved (about 2 cups), divided
• 8 ounces burrata cheese torn into rough pieces, divided
• 1/4 cup tightly packed fresh basil leaves chopped or torn into pieces, divided
• 2 tablespoons balsamic glaze store bought or see notes for homemade
• Kosher salt and black pepper

For the Dressing:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Instructions

• Place the arugula in a large bowl. Add half of the tomatoes, half of the burrata, and half of the basil.
  
• Make the dressing: In a small bowl or liquid measuring cup with a spout, stir together the olive oil, lemon juice, salt, and pepper. Spoon lightly over the top of the salad, then toss to combine—you want everything to have a very light coating; about 3 tablespoons should do it.
  
• Scatter the remaining tomatoes, burrata, and basil over the top. Drizzle with the balsamic glaze. Serve immediately, with additional salt and pepper and dressing taste.
  

Notes

• To make balsamic glaze: In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tablespoon honey. Gently simmer over medium-low heat until thickened and reduced by a little more than half, about 15 minutes, stirring occasionally. Remove from heat and set aside to cool. You’ll have a little extra (YUM!)
• TO STORE: Refrigerate leftovers in an airtight container for up to 2 days. I don’t recommend purposely making this salad in advance to serve later.
• TO FREEZE: This is not a recipe that freezes well. Enjoy it fresh!

Nutrition

Serving: 1 (of 4) | Calories: 280kcal | Carbohydrates: 10g | Protein: 12g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 40mg | Potassium: 403mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1897IU | Vitamin C: 35mg | Calcium: 374mg | Iron: 1mg

Related Recipes

Salads are the ideal summer dinner—light, fresh, and no cooking required! Here are some more of my favorites:

Salads

Red White and Blue Quinoa Fruit Salad

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Mexican

Mexican Street Corn Quinoa Salad

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Cucumber Tomato Avocado Salad

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If you are the sort of person who believes that a cheeseboard can stand in for a full meal, then this Antipasto Salad will be to your taste. And, might I add, your taste is excellent.

Why You’ll Love This Italian Salad Recipe

• Impressive and Easily Transportable. Which means it’s perfect to take along to potlucks. Antipasto salad looks good on a serving platter and everyone loves the big, bold flavors in this dish.
• Speedy Side. This pulls together quickly! Need a little extra something to round out that pasta dinner? This antipasto salad is the perfect side for Pesto Pasta or Vegetable Lasagna!
• No-Cook Summer Dinner Worthy. When you just want to sit on the patio and enjoy an effortless meal after work, this is it. (This Italian Chopped Salad is another great option).
• Easily Customizable. Make it meatless! Add more meat! Subtract the olives! (Wait! What are you doing?! Never subtract the olives!) Antipasto salad is one of those fabulous recipes that’s super versatile and forgiving, so you pretty much can’t go wrong.

More About This Antipasto Salad

Ready for your new go-to summer salad? Looking for an especially elevated excuse to turn a cheeseboard into dinner? Antipasto salad is the recipe for you!

So what is the difference between antipasto and antipasto salad?

• Antipasto is the traditional first course of an Italian meal.
• It usually includes a mix of assorted cured meats like prosciutto, mortadella and salami, cheeses, and marinated vegetables like artichokes and red peppers.
• An antipasto salad is made with those classic Italian starter items piled atop crisp greens, with a simple balsamic vinaigrette that ties this whole tasty situation together.
• Essentially, the lettuce is the only difference.

This is why it is called antipasto salad, because all these common first course ingredients are mixed into one delicious salad.

Like a good charcuterie board or Italian Pasta Salad, this simple antipasto salad makes friends wherever it goes.

Just about the only way I can imagine improving the recipe is by washing it down with a glass of crisp wine.

How to Make Antipasto Salad

The Ingredients

• Romaine + Arugula. Our cold antipasto salad recipe starts with a base of crisp chopped romaine and peppery arugula. (Arugula is the base of this yummy Burrata Salad too!)
• Prosciutto. Silky and salty, this is always the first item on my antipasto board to disappear.
• Salami. Everyone loves it!
• Olives. A little briny. A lotta salty. I struggle with commitment and like a medley of green olives and kalamata olives here, but feel free to stick with just one if you have a preference. Do not use the olives from a can; while they have their place (supreme pizza), they don’t cut it here (nor in Niçoise Salad).
• Marinated Artichoke Hearts. To lighten things up.
• Roasted Red Peppers. Colorful and sweet. Prefer a little heat? Try pepperoncini.
• Feta. Salty, creamy, and absolutely scrumptious on this salad.

• Cherry Tomatoes. Bright and juicy, they bring the salad balance.
• Antipasto Salad Dressing. Some good-quality extra virgin olive oil, Dijon, garlic, and balsamic vinegar create a light and flavorful homemade Italian dressing that brings this salad to life.

The Directions

1. Make the base. Add the romaine and arugula to a bowl.
2. Whisk Together the Dressing. Pour half of it over the lettuce.
3. Assemble. Add your goodies and a bit more of the dressing. Finish with the feta and parsley. ENJOY!

Recipe Variations

• Antipasto Salad Wraps. Roll the ingredients up into a tortilla; layer on the lettuce first, followed by the cheese, meats, veggies, and a drizzle of dressing.
• Antipasto Salad Pizza. Brush pizza dough (perhaps my Whole Wheat Pizza Dough or try them on a Naan Pizza) with olive oil, then add some freshly grated Parmesan over the top. Bake until it’s golden and crispy on the edges, then pile the antipasto salad on top; slice and serve.
• Vegetarian Antipasto Salad. You can omit the meat altogether, substitute it with Grilled Eggplant and Grilled Zucchini, swap in a can of rinsed chickpeas, or use some high-quality plant-based meat substitutes.
• More Topping Ideas. Add slices of fresh mozzarella cheese, fresh basil leaves or oregano, marinated mushrooms, pepperoni, thinly sliced red onions—there are endless variations when it comes to antipasto salad.

Storage Tips

• To Store. Cover and store leftovers in the refrigerator for up to 1 day.

What to Serve with Antipasto Salad

• Cocktails. If you’re going to eat this al fresco on the patio, you should pair it with a light, summery cocktail like my Italian Margarita.
• Veggie Sides. Serve veggie side dishes like Roasted Zucchini or Roasted Asparagus alongside your antipasto salad or pile them right in!
• Bread. No Knead Focaccia or Rosemary Olive Oil Bread both complement the flavors in this salad.
• Whole Grains. You can bulk up the salad further with healthy full grains. Try farro for an extra-Italian option, quinoa for even more protein, or brown rice.

Recommended Tools to Make this Recipe

• Mixing Bowls. Ideal for preparing and serving this Mediterranean antipasto salad.
• Non-Slip Cutting Board. This cutting board won’t slip away while you’re prepping the ingredients.
• Salad Spinner. The easiest way to wash and dry lettuce.

Recipe Tips and Tricks

• Use the Best Ingredients. Like traditional antipasto, the success of antipasto salad relies on its ingredients. Choose good-quality ingredients and you’ll be rewarded with a dish that is so sublime, you’ll wonder if it’s ever worth cooking again.
• Don’t Forget to Pit the Olives. The downside of buying fancypants olives is that a lot of them still have the pits inside. If you don’t have an olive pitter, you can push the pits out with a stainless steel straw. Another option is to pit them with a chef’s knife—set an olive on a cutting board, place the blade of your knife on top of the olive (sideways, like you would to remove garlic skin), then press down on the blade with the heel of your palm to smash the olive. This loosens it from the pit so you can peel the olive “meat” away; it’s not pretty, but it does the job!
• Keep the Lettuce Crisp. If you’re making this for a party, I recommend bringing the dressing in a small jar and adding it just before serving to prevent the lettuce from getting sad and soggy.

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Antipasto Salad

This low-carb antipasto salad is an EASY crowd-pleaser with chopped romaine and Italian classics like salami, olives, cheese, and prosciutto.

Course Appetizer, Salad, Side Dish

Cuisine Italian

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 340kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE SALAD:

• 2 hearts romaine lettuce chopped into bite-size pieces (about 7 cups)
• 4 ounces baby arugula leaves about 4 cups
• 4 ounces Genoa salami quartered lengthwise, then cut into bite-size pieces
• 4 ounces sliced prosciutto chopped into bite-size pieces
• 6 ounces marinated quartered artichoke hearts drained and patted dry
• 1/2 cup mixed olives about 3 ounces
• 12 ounces roasted red peppers drained, coarsely chopped, and patted dry
• 1 pint cherry or grape tomatoes halved
• 1/3 cup crumbled feta cheese
• Chopped fresh parsley, basil, chives, or a combination

FOR THE DRESSING:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon minced fresh garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

• In an extra-large bowl, place the romaine and arugula. In a small bowl or measuring cup, make the dressing: Whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper until smoothly combined (or put all of the dressing ingredients in a mason jar, seal, and shake to combine). Pour half of the dressing over the salad and toss to coat. The leaves should be lightly moistened.
• Arrange the salami, prosciutto, artichokes, olives, red peppers, and tomatoes on top of the greens. Drizzle with a bit more dressing to moisten. Sprinkle with feta and parsley. Enjoy immediately or refrigerate for 1 hour prior to serving.

Video

Nutrition

Serving: 1of 6 | Calories: 340kcal | Carbohydrates: 10g | Protein: 10g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 35mg | Potassium: 439mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1520IU | Vitamin C: 53.3mg | Calcium: 117mg | Iron: 2mg

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There are nights when I want to feel adventurous in the kitchen, and then there are nights when I want my dinner to come up, give me a hug, and tell me that, yes, I am doing a good job. Those are the nights I make Baked Turkey Meatballs.

Why You’ll Love These Baked Meatballs

Fork-tender, filling, and layered with Italian spices and herbs, these healthy turkey meatballs want to be your mealtime cheerleader.

• Easy to Make. Like all of my 30-minute meals, these turkey meatballs come together fast, making them a hero on busy evenings. Baking makes them hands-free!
• Super Juicy. Burned by bland (or, gasp!, dry) turkey meatballs in the past? Me too! That’s why I made sure these turkey meatballs are juicy and tasty.
• Healthy. Turkey is a lean source of protein and a nice change of pace from Chicken Meatballs.
• No Hunting For Ingredients. Once you have your ground turkey and Parmesan in the fridge, you’re likely to already have everything else in your pantry to make this simple turkey meatballs recipe. They won’t make you hunt through the grocery store for ingredients.
• Pure Comfort. It’s hard to get more intrinsically satisfying than good ol’ spaghetti and meatballs! No matter the day, pasta recipes always seem to hit the spot.

The recipe yields about 20 meatballs, so it covers a few dinners for our leftover-loving household of two, or it feeds a small dinner group.

The Best Meatball Cooking Method

Whereas most meatball recipes require that the meatballs be browned in a pan on the stove—undoubtedly delicious but also messy and a bit of a pain—this streamlined version skips the stove altogether.

• Instead of browning the meatballs in oil on the stove, arrange them on a baking sheet lined with aluminum foil (or parchment paper if you prefer) for easy cleanup.
• Brushing with olive oil ensures the meatballs become nicely golden on the outside and juicy on the inside, no messy frying required.

Save the stovetop method for when you’re looking to prepare a meatball recipe for a slow evening or special occasion (as with this Mozzarella Meatball Casserole).

For fast, less-fuss weeknights, baked meatballs are the move.

How to Make Turkey Meatballs

The Ingredients

• Ground Turkey. While traditional meatball recipes usually call for a mix of different meats (sometimes up to 3!), this turkey meatball recipe keeps it straightforward with ground turkey only. Turkey is lean and mild.

• Italian Seasoned Bread Crumbs. Along with an egg, you need bread crumbs in meatballs to bind the meat and to keep the meatballs moist. I like Italian seasoned ones because they build in extra flavor without any extra effort.

• Lazy Girl Basic Spices. Garlic powder, onion powder, dried oregano, red pepper flakes. Because sometimes I am hungry and I want to eat meatballs…without having to grate an onion or mince garlic cloves for them.
• Parmesan. Because meatballs are better with cheese. It’s true. Parmesan also helps to ensure the meatballs are moist.

The Directions

1. Grab a Large Bowl. Add the spices, Parmesan, and ground turkey.

2. Add the Egg. Be gentle when combining.

3. Shape into Meatballs. Place on a foil-lined baking sheet.

4. Brush the Meatballs with Olive Oil. These helps them crisp outside and stay moist.
5. Bake. Cook the turkey Meatballs at 375 degrees F for 15 Minutes for a 1 1/2-inch meatball, or until the meatballs reach an internal temperature of 165 degrees F on a meat thermometer. When you cut into a meatball, it should be cooked through.

Recipe Variations

• Pesto Sauce. Serve these meatballs with Basil Pesto and Pesto Pasta.
• Creamy Sauce. Serve your meatballs with a creamy Penne Alla Vodka, use them in place of chicken in this Chicken Alfredo Bake, or swap your favorite alfredo sauce.
• Spicy. Check out these Buffalo Chicken Meatballs.
• Middle Eastern. Check out these Moroccan Meatballs for a warmly spiced version.

Storage Tips

• To Store. Refrigerate meatballs in an airtight storage container for up to 4 days (either with or separately from the sauce).
• To Reheat. Reheat leftovers gently on the stovetop, in the oven at 350 degrees F, or in the microwave (with or without the sauce).
• To Freeze. Turkey meatballs can be frozen cooked or raw. Place meatballs on a parchment-lined baking sheet and freeze until solid. Transfer frozen meatballs to an airtight freezer-safe storage container or ziptop bag for up to 3 months.

How to Serve Meatballs

Here are a few of our favorite ways to enjoy these tasty meatballs:

• Sauce. Turkey meatballs in tomato sauce are pure comfort! You can warm the sauce in a small pot on the stove, then serve the turkey meatballs in sauce, or take our favorite approach: warm the sauce in a large skillet, then simmer the meatballs at the end to heat them through.
• Pasta. Whole wheat dry pasta is perfect for healthy dinners. You can use your favorite pasta shape, though when we’re feeling ultra traditional, I like to do the baked turkey meatballs and spaghetti.
• Sandwich. Grab a hoagie bun and turn these meatballs into a meatball sub!
• Appetizer. Place the meatballs on a plate with toothpicks and enjoy as an appetizer with a side of sauce for dipping.

What to Serve with Turkey Meatballs

• Vegetables. Pair meatballs with Sauteed Zucchini Recipe, Air Fryer Broccoli, or Roasted Mushrooms.
• Bread. Bread goes well with turkey meatballs. No Knead Focaccia or Rosemary Olive Oil Bread would be scrumptious.
• Pasta. Take Instant Pot Spaghetti up a notch by adding these meatballs.
• Veggie Noodles. A low-carb option that sneaks in extra veggies. Try a blend of zoodles and spaghetti for a happy balance. Or add meatballs to Zucchini Pasta or Crockpot Spaghetti Squash.
• Polenta. Serve meatballs with Creamy Polenta with Zucchini and Tomatoes.

Recommended Tools to Make this Recipe

• Scoop. For easy, uniform portioning. I use mine for cookie dough too!
• Instant-Read Thermometer. The easiest, best way to see if the meatballs are cooked all the way through.
• Baking Sheet. I use these for everything, from meatballs to veggies to sheet pan suppers.

Recipe Tips & Tricks

• Don’t Overwork the Meat. Overworking will make the meatballs tough; handle it lightly and you’ll have tender, juicy turkey meatballs every time.
• Don’t Skip the Egg and Breadcrumbs. These keep the meatballs from falling apart.
• Use a Meat Thermometer. Your meatballs can still be a little pink inside and be cooked safely. The best way to know if they are done without drying them out is to use a meat thermometer.
• Add Herbs if You’ve Got ‘Em. No matter how you are serving meatballs, if you have fresh basil or other herbs on hand, it makes a nice addition.

These baked turkey meatballs are my keeper for when I’m craving simple comfort food that won’t lock me to my stove.

I hope you love them too! As always, if you try this recipe, please leave a comment below. It means so much to hear from you.

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Turkey Meatballs

Baked Turkey Meatballs. Easy to make, tender, and absolutely delicious! Serve with spaghetti, buns, or over zucchini noodles.

Course Appetizer, Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 20 meatballs

Calories 62kcal

Author Erin Clarke / Well Plated

Ingredients

For the Baked Turkey Meatballs:

• 1/3 cup grated Parmesan cheese plus additional for serving
• 1/3 cup Italian-seasoned breadcrumbs whole wheat if possible
• 3 tablespoons finely chopped fresh herbs basil, parsley, or chives a combo, plus additional for serving
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes optional
• 1 pound 93% lean ground turkey keep in your refrigerator until the last possible second
• 1 large egg
• 1 1/2 tablespoons extra-virgin olive oil plus more as needed

For serving:

• Prepared pasta sauce
• Cooked whole wheat pasta or zucchini noodles
• Creamy Polenta
• Split and toasted hoagie buns
• Prepared brown rice

Instructions

• Preheat your oven to 375°F. Line a rimmed baking sheet with aluminum foil and coat with nonstick spray.
• In a large mixing bowl, add the cheese, bread crumbs, herbs, salt, garlic powder, onion powder, oregano, pepper, and red pepper flakes and stir well to combine. Add the turkey.
  
• In a small bowl, beat the egg, then add it to the meat mixture. With a fork or your fingers, mix just until combined, being careful not to compact the meat.
  
• With a scoop or spoon, scoop the meat and shape into 1 1/2-inch meatballs. Arrange on the prepared baking sheet. You will have about 20 meatballs total.
  
• Brush the tops of the meatballs with the olive oil.
  
• Bake for 15 minutes, or until the meatballs reach an internal temperature of 165°F on an instant-read thermometer. As an alternate way to check, a meatball in the center of the baking sheet should be fully cooked through when cut in half.
• While the meatballs cook, warm the sauce and any other items you’d like to serve them with (pasta, hoagie buns, rice, etc.). Serve the meatballs hot, topped with the sauce, cheese, herbs, and any other additions.

Video

Notes

• Adapted from my Crock Pot Turkey Meatballs.
• TO STORE: Store leftovers in the refrigerator for up to 4 days (either with or separately from the sauce). Rewarm gently with the sauce on the stove.
• TO FREEZE: Cooked meatballs can be frozen baked or unbaked for up to 3 months. See detailed notes in the post above for a step-by-step.

Nutrition

Serving: 1meatball | Calories: 62kcal | Carbohydrates: 2g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 26mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 0.4mg

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Elegant yet easy, this Chicken Marsala Recipe is an Italian-American classic you should make tonight. Savory mushroom wine sauce (no heavy cream!) coats juicy and lightly pan-fried chicken cutlets, ready to top noodles or be scooped up with mashed potatoes. 

Lightened up, yet still with rich flavor, this is the absolute best chicken Marsala recipe: a stovetop rendition of my famous Crock Pot Chicken Marsala.

My chicken Marsala sauce is made with no heavy cream.

Mushrooms are sautéed with butter and shallot, then reduced with Marsala wine and chicken broth. 

• Like Chicken Piccata, another favorite Italian dish, chicken cutlets are lightly dredged in flour then seared and sauced.
• Like Pan Fried Chicken Breast, this chicken Marsala recipe is quick-cooking and gives moist and mega juicy results.

This simple and healthy chicken Marsala recipe is perfectly seasoned and blows Olive Garden’s out of the water (or shall I say out of the skillet).

This fast and flavorful chicken recipe is perfect for guests or a simple weeknight dinner.

It’s ready in 30 minutes total time!

Choosing Marsala Wine for Chicken

You might be wondering what Marsala wine is, and if you should cook with sweet Marsala wine or dry.

• Marsala wine is a fortified wine (like sherry, port, or vermouth) produced near the town of Marsala in Sicily, Italy.
• Marsala wine can be for drinking or cooking! It actually makes a great aperitif or dessert wine, so feel free to have a few sips while you cook.
• For chicken Marsala, I would opt for a dry Marsala wine to stick with the savory flavors of the dish.

Marsala wine does contain alcohol, which cooks out during the cooking process.

How to Make the Best Chicken Marsala Recipe

This chicken Marsala recipe is fairly simple. 

Chicken cutlets are dredged in flour, then pan seared.

The sauce comes together in the same pan the chicken cooked in (score for additional flavor and less dishes!).

The Ingredients

• Chicken. Boneless, skinless chicken breasts are my go-to for any simple Italian dish, including Baked Chicken Parmesan.

• Marsala Wine. Gives the dish its classic flavor. Look for true Marsala wine, not the cooking wine version.

• Flour. For dredging the chicken breasts. This makes for a crispy exterior and locks in the moisture.
• Olive Oil. For pan-frying the chicken.
• Butter. For sautéing the mushrooms and shallots and bringing the flavor.
• Garlic. Essential to my Italian recipes.
• Shallot. Delivers more subtle onion flavor.
• Mushrooms. I like cremini mushrooms, but feel free to use your choice variety, like shiitake or mixed wild mushrooms. I do not recommend white button mushrooms as they are not very flavorful.
• Sherry Vinegar. For a needed pop of acidity to round out the flavors.
• Chicken Broth. This flavorful cooking liquid makes it saucy. Opt for low sodium to control salt level.
• Fresh Herbs. Finish the dish beautifully with fresh thyme or parsley.

The Directions

1. Split chicken breasts, pound evenly, and then season chicken.

2. Dredge the sides of the chicken cutlets in flour.

3. Working in batches, cook chicken in hot olive oil over medium-high heat in a large skillet, then transfer to a plate.

4. Add butter, mushrooms, shallot, garlic, and salt and cook until the mushrooms are soft and brown.

5. Pour in the Marsala and sherry vinegar and reduce. Add chicken broth and simmer, then stir in the remaining butter. Add chicken back into the pan and sprinkle with fresh thyme. ENJOY!

Storage Tips

• To Store. Refrigerate chicken marsala in an airtight container for up to 3 days.
• To Reheat. Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
• To Freeze. Freeze chicken in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Chicken Marsala

Chicken Marsala is traditionally served with rice, pasta, or mashed potatoes. It would also be great paired with green beans or a green salad.

• Garlic Mashed Potatoes
• Instant Pot Brown Rice
• Arugula Salad
• Roasted Green Beans

Recommended Tools to Make this Recipe

• Instant Read Thermometer. Essential for any meat dishes to easily and properly check for doneness.
• Tongs. For flipping the sizzling chicken.
• Chef’s Knife. Perhaps the most important kitchen tool.

An elevated dinner made in one pan and in 30 minutes flat, chicken Marsala is absolutely worth the trip to the store for Marsala wine.

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Chicken Marsala

The best Chicken Marsala recipe. Lightly breaded chicken in a Marsala wine, mushroom, and shallot sauce (without heavy cream!), is a dreamy and easy Italian meal made in 30 minutes.

Course Dinner

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 302kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 medium boneless skinless chicken breasts
• 1 teaspoon kosher salt divided
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour
• 2 tablespoons extra-virgin olive oil divided
• 3 tablespoons softened unsalted butter divided
• 1 medium shallot finely chopped
• 3 cloves garlic minced (about 1 tablespoon)
• 8 ounces sliced cremini shiitake, or mixed wild mushrooms (increase to up to 16 ounces if you are a mushroom lover)
• 1/2 cup dry Marsala wine not cooking wine; or more chicken stock
• 1 tablespoon sherry vinegar or red wine vinegar
• 1/2 cup chicken broth
• 2 teaspoons chopped fresh thyme or 2 tablespoons chopped fresh parsley

Instructions

• Split each chicken breast in half horizontally to create two thinner pieces of chicken (called cutlets). (Carefully place your hand on top to get a feel for whether or not you are slicing the chicken evenly.) Lay a piece of plastic wrap on top of the chicken, then with the flat side of a meat mallet or a rolling pin, gently pound it into an even thickness (about 1/4-inch or so thick). Season both sides of the chicken using 1/2 teaspoon salt and the pepper. In a shallow dish (a pie dish works well), place the flour. With tongs, lightly dredge the chicken on both sides.
  
• In a large, high-sided skillet, heat 1 tablespoon of the oil over medium-high. Once the oil is hot and shimmering, add 2 of the chicken pieces in a single layer (angle the chicken away from you as you set it down). Cook the on both sides until golden brown and the chicken is cooked through, about 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm. Add the remaining 1 tablespoon oil, then repeat with the remaining 2 chicken pieces.
  
• To the skillet, add 2 tablespoons butter, shallot, garlic, mushrooms, and remaining 1/2 teaspoon salt. Cook until the mushrooms soften and begin to brown, about 6 to 8 minutes.
  
• Pour in the Marsala and vinegar. Stir, scraping along the bottom of the pan. Let cook until the Marsala is reduced by half, about 3 minutes.
  
• Add the chicken broth and let simmer 1 minute. Stir in the remaining 1 tablespoon butter. Carefully taste and add more salt or pepper as desired, then add the chicken back to the skillet. Let heat through briefly (30 seconds to 1 minute). Sprinkle all over with fresh thyme. Enjoy immediately.

Video

Notes

• TO STORE: Refrigerate chicken marsala in an airtight container for up to 3 days.
• TO REHEAT: Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
• TO FREEZE: Freeze chicken in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1 (of 4) | Calories: 302kcal | Carbohydrates: 15g | Protein: 15g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 59mg | Potassium: 546mg | Fiber: 1g | Sugar: 4g | Vitamin A: 329IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg

More Italian Favorites with Chicken

Main Dishes

Chicken Cacciatore

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Main Dishes

Chicken Francaise

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Main Dishes

Italian Chicken

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Italian for “pasta and beans,” Pasta Fagioli should also translate to “best soup.” A hearty combination of pantry staples, veggies, beans, and ground beef, the flavor and satisfaction level far exceed the humble ingredients.

You probably know pasta fagioli (pronounced “pasta fah-jolie”) from Olive Garden, or get it confused with Minestrone Soup.

Minestrone is also made with pasta, beans, and vegetables, but it is typically vegetarian and is generally more brothy than pasta fagioli, which gets extra thickening by blending the beans.

As for the difference between this pasta fagioli recipe and what you may have had at a certain Italian chain restaurant, let me assure you that this recipe is way better than bottomless breadsticks (as is Crockpot Tortellini Soup)!

Traditional Italian Recipe, Made Easy

This pasta fagioli soup recipe is adapted from Instant Pot Pasta e Fagioli, another don’t-miss dish from my cookbook.

It’s a humble Italian meal that is easy to prepare (hello, one-pot wonder!), but it tastes complex and will fill you up.

• Easy. This pasta fagioli recipe is simple enough for a beginner cook, but scrumptious enough to please the discerning expert.
• Budget Friendly. Pasta fagioli soup is budget friendly. Bust out the ground beef from the freezer and those canned tomatoes you’ve had stacked in the back of the pantry since 2020.
• Flexible. Feel free to channel Barefoot Contessa as you prepare this pasta fagioli by using your cooking creativity; this soup is flexible and forgiving to incorporate the veggies, beans, and noodles you have on hand.

How to Make the Best Pasta Fagioli Recipe

Pasta e fagioli soup is prepared in one pot, and the extra step of pureeing the soup makes for the perfect, creamy consistency.

It yields a generous portion, and like a good pot of chili, it tastes even better reheated the next day.

The Ingredients

• Ground Beef. Use 90% to 93% to keep this recipe leaner. Be sure to check out my other Ground Beef Dinner Ideas too!

• Beans. Two cans of beans (no need to soak dry beans!) make this soup even more hearty and filling. I used a mix of dark or light red kidney beans and white beans, such as Great Northern, cannellini beans, or navy beans.
• Vegetables. A base of sauteed onion and carrot builds a flavorful base and adds a serving of veg, making this an all-in-one dinner.

• Herbs and Spices. Fresh minced garlic, bay leaf, and Italian seasoning add familiar Italian flavors to the soup, with crushed red pepper for a pinch of heat, and fresh herbs like parsley or basil as a final finishing touch.
• Tomatoes. A large can of crushed tomatoes adds depth to the broth.
• Broth. I recommend low sodium chicken broth to control the salt level, but you can also use vegetable broth.
• Red Wine Vinegar. The pop of acidity balances all the flavors.
• Pasta. The traditional noodle choice for pasta fagioli is ditalini pasta, but you can use any small pasta, such as small shells or elbow macaroni. I use whole wheat noodles to add more protein and fiber to the dish.
• Parmesan. For a pro chef move, simmer a Parmesan rind in your soup, and freshly grate Parmesan over the top when serving. This is no time for the green can.

The Directions

1. Brown ground beef in a Dutch oven or large soup pot. Remove to a plate.

2. Sauté vegetables in olive oil over medium heat. Add garlic.

3. Add 1 cup of the chicken broth and simmer.

4. Add the crushed tomatoes and increase heat to medium high. Simmer.

5. Add remaining broth, beans, seasoning, and Parmesan rind. Simmer for 10 minutes.

6. Blend a portion of the soup.

7. Stir blended portion back into the pot.

8. Stir in the pasta, bring to a simmer, and cook until the pasta is al dente, or tender to your preference.

9. Stir in the vinegar, parsley, and cooked beef. Serve hot with a sprinkle of Parmesan cheese, drizzle of olive oil, and additional fresh herbs. ENJOY!

Storage Tips

• To Store. Store leftover pasta fagioli in an airtight container in the refrigerator for up to 5 days.
• To Reheat. Warm on the stovetop or in the microwave until steaming.
• To Freeze. Freeze pasta fagioli for up to 3 months. Thaw overnight in the refrigerator before reheating.

What to Serve with Pasta Fagioli

Soup and salad are a dynamic duo, plus a crusty bread for dipping in the succulent broth.

• Salad. Arugula Salad is my go-to easy side salad to pair with any dinner. Or try Italian Chopped Salad for something more hearty.
• Bread. Garlic bread is a must with Italian soup! This No Knead Focaccia or Crock Pot Bread is a homemade bread that’s approachable for anyone to make.
• Roasted Vegetables. Bring on the green! Try Roasted Brussels Sprouts with Garlic, Roasted Green Beans, or Cabbage Steaks.

Recommended Tools to Make this Recipe

• Dutch Oven. Beautiful and durable, this baby will last forever.
• Chef’s Knife. Perhaps the single most important asset in any kitchen.
• Meat Chopper. A handy little tool for breaking apart ground meat while it cooks.

If the only thing you can now say in Italian is “pasta fagioli” (well, and “gelato”) you’ll be set.

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Pasta Fagioli

Made with lean ground beef, beans, veggies, and miniature pasta, pasta fagioli is a traditional Italian soup that's filling and easy to make.

Course Main Course, Soup

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 297kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons extra virgin olive oil divided
• 1 pound lean ground beef
• 1 1/2 teaspoons kosher salt divided
• 4 medium carrots scrubbed and cut into 1/4-inch dice (about X cups)
• 1 small yellow onion diced (about 1 cup)
• 3 cloves garlic minced (about 1 tablespoon)
• 4 cups low sodium chicken broth divided
• 1 28-ounce can crushed tomatoes
• 1 15-ounce can reduced sodium light or dark red kidney beans, rinsed and drained
• 1 15-ounce can reduced sodium Great Northern, cannellini, or navy beans, rinsed and drained
• 1 bay leaf
• 2 teaspoons Italian seasoning
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 cup dry whole wheat miniature pasta such dilatini, small shells or elbow macaroni (about 4 ounces)
• 1 tablespoon red wine vinegar
• 1/4 cup chopped fresh parsley or 1/2 chopped fresh basil plus additional for serving
• Water or additional broth as needed
• Parmesan rind optional

For Serving:

• Grated Parmesan
• Extra-virgin olive oil use your best

Instructions

• In a Dutch over or similar large soup pot, heat 1 tablespoon of the oil over medium-high heat. Add the beef and 1/2 teaspoon of the salt. Cook, breaking apart the meat with a wooden spoon or spatula, until no pink remains, 5 to 7 minutes. Remove to a plate.
  
• Reduce the heat to medium. Add the remaining 1 tablespoon oil, carrots, onion, and remaining 1 teaspoon salt. Cook, stirring frequently, until the vegetables soften and the onion begins to turn translucent, 8 to 10 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add 1 cup of the chicken broth. Bring to a simmer and scrape the spoon along the bottom of the pan to remove any stuck-on bits of food.
  
• Add the crushed tomatoes and increase the heat to medium high. Let the tomatoes simmer for 5 minutes, stirring and scraping the spoon along the bottom of the pan often to keep them from sticking.
  
• Add the remaining 3 cups broth, kidney beans, Great Northern beans, bayleaf, Italian seasoning, pepper, red pepper flakes, and Parmesan rind (if using). Bring to a gentle simmer. Let cook, stirring every few minutes, for 10 minutes.
  
• Carefully transfer a few ladlefuls of the soup to a blender, filling the blender no more than halfway (be careful not to scoop up the bayleaf of Parm rind). Puree until smooth, then stir back into the soup (you also can place an immersion blender directly in the pot and blend BRIEFLY. You want to puree part of the beans to thicken the soup but still have plenty of beans intact—remove the bayleaf and Parmesan rind while you do this to make sure you don’t blend them, then add them back to the soup).
  
• Stir in the pasta. Bring the soup to a constant, rapid simmer and let cook, stirring often to keep the pasta from sticking to the bottom of the pot, until the pasta is al dente, about 15 minutes. Partially cover the pot to keep the soup from splattering all over your stove.
  
• Stir in the red wine vinegar, parsley, and cooked beef. If the soup is thicker than you would like, add water or additional broth, until your desired consistency is reached. Taste and adjust seasoning as desired (I usually add a few pinches of salt). Serve hot, with a generous sprinkle of Parmesan, a drizzle of olive oil, and additional fresh herbs.
  

Video

Notes

Adapted from the Instant Pot Pasta e Fagioli in my cookbook.

• TO STORE: Store leftover pasta fagioli in an airtight container in the refrigerator for up to 5 days.
• TO REHEAT: Warm on the stovetop or in the microwave until steaming.
• TO FREEZE: Freeze pasta fagioli for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1of 6 | Calories: 297kcal | Carbohydrates: 30g | Protein: 25g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 47mg | Potassium: 987mg | Fiber: 4g | Sugar: 8g | Vitamin A: 7116IU | Vitamin C: 16mg | Calcium: 96mg | Iron: 5mg

Favorite Italian Soups

Soups & Stews

Crockpot Lasagna Soup

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Soups & Stews

Chicken Gnocchi Soup

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Soups & Stews

Lemon Chicken Orzo Soup

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Wishing tonight’s dinner was easy, inexpensive, and pretty difficult to mess up? Bonus points if it’s healthy? Time to make Chicken Thighs in the Oven!

While baked boneless skinless chicken breast might occupy the default setting in your grocery shopping approach, it is well worth picking up a pack of bone-in, skin-on chicken thighs every now and then instead.

Old fashioned chicken thighs in the oven are equally as make-ahead friendly as they are last-minute healthy dinner material. (Though for the fastest method for preparing chicken, try Pan Fried Chicken Breast.)

• I recommend 60 minutes of marinade time, but you can reduce it to 30 minutes if you need a shortcut.
• On the opposite side of the timeline, you can completely prep them the night before and pop them into the oven when it’s time for dinner.

Today, I’m giving you my best 5-star, juicy chicken thighs in the oven recipe with dried Italian herbs (feel free to swap for fresh herbs if you have them), garlic, and lemon.

This is one tasty (and healthy) chicken thighs in the oven recipe you can serve with pride.

Benefits of Chicken Thighs

• Dark chicken thigh meat is juicier and far less prone to drying out than white breast meat.
• While many think white meat is healthier, this is hardly the case. Chicken thighs are packed with nutrition. Compared to white meat, dark meat has more iron, zinc, vitamin B-12, thiamine, and other nutrients too. Bring on the chicken thigh recipes!
• Yes, dark meat has more fat than white, but it’s still a very lean, healthy protein.
• Bone-in chicken has more flavor and is juicier than boneless skinless chicken thighs because the bone flavors the meat from the inside and helps retain moisture (it’s why you can skip brining when making Baked Bone-In Chicken Breast, but it’s necessary for juicy boneless Grilled Chicken Breast or Air Fryer Chicken Breast).
• It’s a bargain! Per pound, dark meat is less expensive than white meat, and bone-in chicken is less expensive than boneless.

How to Make the BEST Chicken Thighs in the Oven

I find it best to bake chicken thigh recipes like this one at a high temperature—425 degrees F.

Since chicken thighs are lean, they don’t benefit from low, slow cooking the way tougher, more marbled cuts like Slow Cooker Pulled Pork do.

A shorter cook time with high heat is the move for chicken thighs in the oven.

The Ingredients

• Chicken Thighs. Flavorful and succulent, chicken thighs are a fantastic, healthy ingredient (try them in Chicken Cacciatore). I used bone-in, skin-on chicken thighs, which are healthy, affordable, and nearly impossible to mess up.

• Italian Marinade. A mixture of olive oil, garlic, Italian seasoning (which contains oregano, basil, marjoram, and more), dried rosemary, salt, pepper, and lemon. It imparts light and bright Italian flavor onto the chicken and helps make it extra juicy. This bright Chicken Marinade is another marinade you can use for chicken in the oven.
• Onion. My special trick for this recipe is to thinly slice an onion and scatter it around the chicken thighs as they bake in the oven. Once roasted, the onions become deliciously caramelized and sweet.
• Vinegar. A small but impactful addition that makes the flavor of the onions pop. Either sherry vinegar or red wine vinegar will work here.
• Fresh Herbs. Fresh parsley, tarragon, or thyme is the perfect finishing touch.

The Directions

1. Marinate chicken thighs for at least 30 minutes or refrigerate for up to 12 hours.

2. Place the onions in a dish and season them.

3. Nestle the chicken thighs into the onions skin side up.

4. Bake chicken thighs in the oven at 425 degrees F for 25 to 35 minutes, tossing the onions partway through. Remove the chicken to a plate, cover, and let rest. Continue baking the onions.
5. If desired, for extra crispy chicken thighs in the oven return the chicken to the pan and broil on the upper third rack for several minutes (don’t walk away!) until crisp. ENJOY!

More Ways to Season Chicken Thighs in the Oven

Below you’ll find my go-to Italian chicken thighs in the oven recipe variation, but this recipe is versatile. Feel free to vary the seasonings according to your craving.

• BBQ Chicken Thighs in the Oven. Season the thighs with your favorite BBQ spice blend (such as smoked paprika, chili powder, garlic and onion powder). Bake per the time and temperature suggested in the recipe (with or without the onions). Serve with Barbecue Sauce.
• Old Fashioned Chicken Thighs in the Oven. Keep the taste pure and simple with salt, pepper, and paprika. Serve with Easy Drop Biscuits and your favorite gravy.
• Southern Chicken Thighs in the Oven. Season the chicken with a blend of garlic powder, onion powder, black pepper, seasoned salt, a little cayenne, and dried rosemary.
• Curry Chicken Thighs in the Oven. Season the thighs with curry powder, cumin, chili powder, black pepper, and salt. (This variation would be scrumptious with Turmeric Rice.)

Storage Tips

• To Store. Place chicken thighs in an airtight container in the fridge for up to 3 days.
• To Reheat. Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
• To Freeze. Freeze chicken thighs in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Chicken Thighs in the Oven

This versatile protein pairs well with just about any side dish!

• Sautéed Vegetables. Sautéed Carrots, Sautéed Brussels Sprouts, and Sautéed Cabbage can all be prepared on the stove while the chicken thighs bake.
• Mashed Potatoes. Instant Pot Mashed Potatoes or Instant Pot Mashed Sweet Potatoes are two classic comfort pairings.
• Rice. Try this Lemon Rice for a brighter flavor or cauliflower rice for a low carbohydrates option.
• Salad. A green salad such as fiber-packed Kale and Brussels Sprouts Salad makes this a complete meal.

More Side Dish Ideas

Side Dishes

Roasted Asparagus

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Side Dishes

Oven Roasted Potatoes

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Salads

Arugula Salad

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Recommended Tools to Make this Recipe

• Baking Dish. This baking dish is ideal for making chicken thighs in the oven.
• Measuring Spoons. These double-sided magnetic spoons are incredibly easy to store.
• Citrus Juicer. My go-to tool for juicing lemons and limes.

I hope this chicken thighs in the oven recipe is just the helping hand (er, thigh) for many of your weeknight chicken recipes to come.

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Chicken Thighs in the Oven

How to make the best baked chicken thighs in the oven. Juicy meat with crispy skin, bone-in chicken thighs are simple and scrumptious!

Course Dinner, Main Course

Cuisine American, Italian

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Marinate 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 people

Calories 605kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 1/4 pounds bone-in, skin-on chicken thighs about 4
• 3 garlic cloves minced (about 1 tablespoon)
• 3 tablespoons extra-virgin olive oil divided
• 2 teaspoons Italian seasoning
• 1 teaspoon dried rosemary
• 1 lemon zest and juice
• 1 1/2 teaspoons kosher salt divided
• 1/2 teaspoon ground black pepper divided
• 2 small or 1 extra large onion
• 1/2 tablespoon sherry vinegar or red wine vinegar
• Chopped fresh parsley or tarragon or thyme, plus additional for serving

Instructions

• Pat the chicken dry and place in a large bowl or large ziptop bag. Add the garlic, 2 tablespoons oil, Italian seasoning, rosemary, lemon zest and juice (zest the lemon right over the bag or bowl), 1 teaspoon salt, and 1/4 teaspoon pepper. Toss the chicken (or seal the bag and turn to coat). Let sit at room temperature for at least 30 minutes and up to 1 hour or cover and refrigerate for up to 12 hours.
  
• When ready to bake, preheat the oven to 425°F. Thinly slice the onions and place in a 9×13 or similarly sized roasting pan or casserole dish.
• Drizzle the onions with the remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat.
  
• Remove the chicken from the marinade and shake off any excess. Clear some spaces in the onions for the chicken, then nestle it in.
  
• Bake the chicken thighs for 15 minutes. Remove the pan and toss the onions to promote even cooking (I use a fork to stir them around a bit). Return to the oven and bake for 10 to 20 additional minutes (that’s 25 to 35 minutes total), until the internal temperature of the chicken reaches 155 to 160°F (chicken is considered cooked at 165°F, but its temperature will continue to rise as it rests). If you’d like to brown the chicken skin further, at the end of the cooking time, place the pan under the broiler for 1 to 2 minutes (watch closely!).
  
• Remove the chicken to a serving plate. Cover and let rest 10 minutes. Stir the onions in the pan, spread them into an even layer, then return them to the oven to roast further while the chicken rests. The onions will become jammy and a few might look a little crispy.
• Remove the onions from the oven, then stir the vinegar into them. If desired, return the chicken to the pan and place under the broiler for crispy skin.
• Serve the chicken thighs warm, with onions spooned over the top. Sprinkle with fresh herbs.

Video

Notes

• TO STORE: Refrigerate chicken thighs in an airtight storage container for up to 3 days.
• TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
• TO FREEZE: Freeze chicken thighs in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4) | Calories: 605kcal | Carbohydrates: 10g | Protein: 36g | Fat: 47g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 213mg | Potassium: 588mg | Fiber: 2g | Sugar: 3g | Vitamin A: 196IU | Vitamin C: 19mg | Calcium: 59mg | Iron: 2mg

More Healthy Chicken Recipes

Here are more of my very favorite easy oven baked chicken recipes to try next:

One Pot Meals

Sheet Pan Chicken with Sweet Potatoes Apples and Brussels Sprouts

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Main Dishes

Skillet Tomato Chicken

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Main Dishes

Italian Chicken

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This zesty Stuffed Zucchini recipe is packed with Italian-inspired ingredients like Italian turkey sausage, tomatoes, and a shower of basil Parmesan breadcrumbs. It’s easy, quick, healthy, and, hands-down, one of my favorite zucchini boat recipes of all time.

An overload of zucchini is a summer tradition that I look forward to with gusto.

I adore both the challenge of creating unique ways to prepare it (hello, Zucchini Casserole) and revisiting my absolute favorite zucchini recipes, like today’s stuffed zucchini. (Zucchini Fritters are next on my list.)

No matter your current zucchini supply situation, this easy stuffed zucchini has you covered.

• Did you just harvest a bounty of zucchini from your own garden? Better plan on making a double batch (ditto goes for Blueberry Zucchini Bread).
• Researching stuffed zucchini recipes in anticipation that you’ll be gifted a surplus of zucchini (again) from your mother-in-law? Your work here is done.
• Simply need a healthy meal idea for dinner tonight using the fresh zucchini you pick up at the farmer’s market? Look no further (and consider Zucchini Pasta too)!

This healthy stuffed zucchini recipe is an affordable, satisfying dish that elevates the humble zucchini into a special meal for any occasion.

Why I Love Stuffed Zucchini

While there are as many ways to stuff a zucchini (hello, Zucchini Pizza Boats), I love this particular recipe for a number of reasons.

• It is jam-packed (literally) with Italian flavors like fresh basil, zesty Italian sausage, and Parmesan cheese (like my favorite Italian Stuffed Peppers)
• The filling includes other summer produce heroes like tomatoes and bell peppers.
• The topping is simply to die for—a mix of whole wheat breadcrumbs, olive oil, more fresh basil, and more Parmesan.

To summarize, these simple zucchini boats are hearty, full of summer flavors, and yet, light enough that you don’t feel like you’re overindulging yourself.

How to Make Stuffed Zucchini Boats

Cheesy, herby, and healthy, they’re a dream (zucchini) boat—pun intended.

With their combination of lean turkey sausage, veggies both inside and out, and whole grains, these healthy stuffed zucchini boats are an ideal all-in-one dinner (as are these Zucchini Enchiladas).

They also reheat beautifully the next day, so you can make a big batch to enjoy a few times throughout the week.

The Ingredients

• Zucchini. Zucchini makes an ideal vessel for our scrumptious Italian-inspired ingredients (they also make great Zucchini Ravioli). Plus, it’s rich in Vitamin-A and antioxidants. The best part? There’s no need to peel the zucchini before eating it.
• Italian Sausage. I used ground Italian turkey sausage, and it was ideal. Turkey is a lean protein, and the Italian herbs and spices added to the meat give stuffed zucchini recipes like this one (and these Grilled Stuffed Peppers) additional flavor.

• Red Bell Pepper + Red Onion. For beautiful color, more veggies, and complexity.
• Tomato Paste. Tomato paste imparts rich, deep flavor that tastes like you’ve been cooking away all day.
• Basil. A touch of basil adds freshness and a taste of summer sunshine.

• Whole Wheat Bread + Parmesan. For our crispy breadcrumb topping. As the zucchini bakes, the breadcrumbs transform into a golden, toasty “lid” that I caught myself eating right off the top of the zucchini boats before I’d taken a real bite. (I also love the breadcrumb topping on this Air Fryer Zucchini!)

The Directions

1. Prepare the zucchini boat shells, and place them in a baking dish.

2. Brown the sausage, onion, and bell pepper in a skillet. Add the spices.

3. Stir in the garlic and tomato paste, and add the scooped zucchini flesh.

4. Prepare the Parmesan basil breadcrumb topping in a food processor.

5. Stir half of the breadcrumbs into the sausage mixture. Mound the zucchini shells with the sausage filling, topping each one with the remaining breadcrumbs. Bake zucchini boats at 425 degrees F for 13 to 15 minutes. ENJOY!

Storage Tips

• To Store. Store leftover stuffed zucchini in an airtight storage container in the refrigerator for up to 3 days.
• To Reheat. Rewarm stuffed zucchini in a casserole dish in the oven at 350 degrees F until warmed through. If the breadcrumbs start to brown too much, loosely tent the dish with foil. You can also reheat this recipe in the microwave.

What to Serve with Stuffed Zucchini

Stuffed zucchini is a great standalone meal.

It’s also great when paired with one (or more) of these tasty dishes.

• Pasta and Rice. Looking for some extra carbohydrates? Try this Lemon Rice or Pesto Pasta.
• Other Summer Veggies. Never enough! Add a side of Grilled Eggplant, Grilled Portobello Mushrooms, or Roasted Red Peppers.
• Refreshing Beverages. Enjoy alongside a glass of Lavender Lemonade.

Recommended Tools to Make Stuffed Zucchini

• Skillet. A high-quality skillet is an essential tool in my kitchen.
• Spatula. I use this basic spatula ALL the time.
• Extra Large Cutting Board. The extra space is so helpful when preparing the zucchini for this recipe.
• Melon Baller. The perfect tool for hollowing out the zucchini.

Embrace your zucchini surplus this year, and make this the first of many stuffed zucchini recipes you make this season on repeat.

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Stuffed Zucchini

Baked stuffed zucchini boats with Italian sausage, tomatoes and crispy Parmesan topping. A simple, healthy, and flavorful low carb dinner!

Course Main Course

Cuisine American, Italian

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 321kcal

Author Erin Clarke / Well Plated

Ingredients

• 4 whole zucchini (about 5 to 6 inches long)
• 2 tablespoons extra-virgin olive oil divided
• 1/2 pound ground Italian turkey sausage casings removed
• 1/2 cup finely chopped red onion
• 1 large red bell pepper diced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon red pepper flakes
• 1 teaspoon minced garlic
• 2 tablespoons tomato paste
• 1/4 cup packed fresh basil leaves
• 2 slices whole wheat sandwich bread
• 1/2 cup freshly grated Parmesan plus additional for serving

Instructions

• Place a rack in the upper third of your oven. Preheat to 425°F.
• Halve the zucchini lengthwise, scoop out the seeds, and discard the seeds. Then, scoop out the soft center flesh to create shallow zucchini “shells,” with walls about 1/2 inch thick, reserving the center flesh. Arrange the zucchini shells in a baking dish. Roughly chop the center flesh and set it aside.
  
• Heat 1 tablespoon olive oil in a skillet over medium-high heat, then add the sausage, onion, and bell pepper. Using a wooden spoon or heatproof spatula, break apart the sausage, sautéing it together with the vegetables, until the onions are soft and the sausage is browned and fully cooked, 5 to 8 minutes. Stir in the salt, pepper, and red pepper flakes.
  
• Add the garlic and tomato paste and cook 1 additional minute, until tomato paste is broken down and incorporated. Add in the reserved zucchini flesh and heat through for 1 minute, then remove from the heat. Taste and add additional salt, pepper, or red pepper flakes as desired.
  
• Toast the bread slices, then tear them into large pieces and place in the bowl of a food processor fitted with the steel blade. Add the basil and remaining tablespoon olive oil. Pulse until the bread is broken into large crumbs. Add the Parmesan and pulse just until incorporated, 2 or 3 times.
  
• Fold half of the basil breadcrumbs into the sausage mixture. With a small spoon, mound the sausage stuffing into the shells, then sprinkle the tops of the stuffed zucchini with the remaining breadcrumbs. Roast in oven until the zucchini is heated through and the breadcrumbs are golden, 13 to 15 minutes. Enjoy immediately.
  

Video

Notes

• TO STORE: Store leftovers in an airtight storage container in the refrigerator for up to 3 days.
• TO REHEAT: Rewarm stuffed zucchini in a casserole dish the oven at 350 degrees F until warmed through. If the breadcrumbs start to brown too much, loosely tent the dish with foil. You can also reheat this recipe in the microwave.
• TIP: Grate cheese the easy way! Before starting the recipe, grate an entire wedge of Parmesan cheese right in your food processor. Cut the wedge into chunks, place them in a food processor fitted with a steel blade, then pulse until ground. Measure out and set aside the 1/2 cup needed for the recipe. Store the remainder in your refrigerator for weeks. You’ll always have fresh Parm on hand! Then proceed with making the stuffed zucchini, no need to wash the processor bowl in between.

Nutrition

Serving: 1(of 4) | Calories: 321kcal | Carbohydrates: 18g | Protein: 18g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 34mg | Fiber: 4g | Sugar: 7g

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When you want comfort and decadence but need wholesome and nourishing, Butternut Squash Pasta is the solution. Butternut squash is the secret to the swoon-worthy sauce, making it the ideal addition to your healthy recipe rotation.

The hidden veggies in the sauce make this an ideal pasta for kids…or anyone who is veggie shy.

For this pasta, the secret sauce (literally) that makes it special is roasted butternut squash.

As this Roasted Butternut Squash demonstrates, cooking squash in the oven until it is caramelized and tender unlocks its true potential.

• This pasta makes the most of the roasted squash’s nutty, sweet, and melt-in-your-mouth goodness by blending it into the sauce.
• From there, elevated additions like Roasted Garlic, brown butter, and gouda make it a forever-keeper you can serve to company.

This easy butternut squash pasta is on our house favorites list, and I know it will earn its spot on yours.

Let’s make it!

Reasons to Love Butternut Squash Pasta

If you haven’t already been sold on the idea of butternut squash pasta, here are some of the reasons why I love this recipe so much:

• CHEESE. Butternut squash pairs well with cheese, and while this isn’t a mac and cheese recipe per se (turn to Butternut Squash Mac and Cheese for that), the cheese and butternut squash elevate one another beautifully.
• It’s Versatile. Not only can you enjoy this recipe as a side or vegetarian main, but you can also upgrade it by adding a filling protein, like in this Butternut Squash Sausage Pasta.
• It’s Nutritious. This is a creamy, comforting pasta dish without heavy cream, meaning it’s fairly wholesome. Healthy swaps keep things light, and an array of veggies add valuable nutrition. (For those who like a little extra nutrition punch, see the FAQ section below for more ideas of what to add.)

How to Make Butternut Squash Pasta

This roasted garlic and butternut squash pasta tastes luxurious, far more so than you’d expect from its comparably lean ingredient list.

The majority of this recipe’s creaminess and richness comes from the butternut squash itself.

Combined with a touch of milk and cheese, the squash becomes a sumptuous pasta sauce.

The Ingredients

• Pasta. Whole wheat pasta ensures that this dish is full of filling fiber and added nutrients. I used rotini, but you can use any short, tubular noodle you prefer.

• Butternut Squash. Creamy, nutty, and naturally sweet, butternut squash pairs well with a cheesy sauce. It’s also packed with vitamins, antioxidants, and fiber.
• Garlic + Onion. The small but mighty flavor builders. These roast on the sheet pan right along with the butternut squash.
• Milk. Helps make the squash sauce extra creamy. I used 1% milk, but you can use any milk you have on hand.
• Butter + Sage. Cooking the sage leaves in browned butter adds earthiness, warmth, and richness to the butternut squash sauce.
• Cheeses. Nutty, creamy Gouda and savory Parmesan are the perfect cheesy duo to take this butternut squash pasta from simple to spectacular.
• Red Pepper Flakes. A touch of heat is the perfect complement to the sweet and savory notes.

The Directions

1. Cut the top off of the garlic, drizzle it with olive oil, wrap it in aluminum foil, then place it on a baking sheet. Prick the squash all over, slice it in half, scoop out the seeds, and place it on the baking sheet.

2. Trim, peel, and halve the onion. Add it to the baking sheet.

3. Roast at 400 degrees F for 40 to 50 minutes. Let cool.

4. Cook and drain the pasta, reserving 1 cup of pasta water.

5. Remove the squash skin, then add the flesh to a blender with the onion and garlic cloves.

6. Add milk and blend until smooth.

7. Brown the butter with the sage in the pasta pot.

8. Stir in the squash sauce and Gouda.

9. Stir everything together. ENJOY!

Storage Tips

• To Store. Refrigerate pasta in an airtight storage container for up to 4 days.
• To Reheat. Rewarm leftovers in a pot on the stovetop over medium-low heat, adding a splash of milk as needed for moisture. You can also reheat this dish in the microwave.
• To Freeze. Freeze pasta in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Pair with Butternut Squash Pasta

• Salad. For something fresh and light, serve this creamy butternut squash pasta with Shaved Brussels Sprouts Salad or Winter Salad.
• Vegetables. Try Roasted Broccolini, Air Fryer Brussels Sprouts, or Roasted Cauliflower.
• Bread. A slice of Rosemary Olive Oil Bread would be scrumptious with this dish.
• Meat. For a hearty meal, pair this pasta with Air Fryer Steak, Grilled Pork Chops, or Baked Bone In Chicken Breast.

Recommended Tools to Make this Recipe

• Baking Sheet. It is better to roast butternut squash than boil it, so a baking sheet is crucial.
• Blender. Essential for creating the best butternut squash pasta sauce. This more economical version is also great.
• Large Pot. This high-quality pot is perfect for preparing this pasta.

High-Powered Blender

For ultra smooth sauces, spreads, soups, and smoothies, this blender can’t be beaten. It’s great quality and will last you for years to come.

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We happily ate this dish multiple nights in a row, then missed it as soon as it was gone.

You will love it! Be sure it finds its way to your table soon.

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Butternut Squash Pasta

This easy butternut squash pasta uses roasted butternut to create a rich, creamy sauce that's nutritious! Add meat or enjoy as a vegetarian dish.

Course Dinner, Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4 Servings (8 cups total)

Calories 746kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 large head garlic
• 1 medium butternut squash 2 pound to 2 1/2 pounds
• 1 small onion
• 3 tablespoon extra-virgin olive oil divided
• 1 teaspoon kosher salt plus extra for cooking the pasta
• 1/2 cup low-fat milk (I used 1%), plus additional as needed
• 1 pound whole wheat rotini pasta or similar short, twisty, tubular pasta such as cavatappi, penne, or fusilli
• 2 tablespoons unsalted butter
• 1 tablespoon finely chopped fresh sage plus additional for serving
• 4 ounces gouda cheese shredded (about 1 cup)
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup finely grated Parmesan cheese about 1 ounce, optional

Instructions

• Place a rack in the center of the oven and preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
• Cut the very top off a bulb of garlic so that the top of the cloves are exposed (see Roasted Garlic for even more prep tips). Place a square of aluminum foil large enough to wrap around it completely on top of the prepared baking sheet, set the garlic bulb in its center, then drizzle the garlic with 1 tablespoon of the oil. Wrap the foil up and around the garlic so the garlic is completely enclosed. Scoot it to one corner of the baking sheet.
• With the tines of a fork, lightly prick the butternut squash skin all over. Trim off its stem end and a little bit off of its bottom end so it can stand up flat. Stand the squash up on its bottom end, then with a very sharp knife, slice it in half lengthwise from top to bottom. Scoop out and discard the seeds and stringy bit. Place it cut sides-up on the baking sheet.
• Trim off the stem ends of the onion and halve it lengthwise through the stem. Peel each half (discard the peels) and then place the halves cut-sides up on the baking sheet beside the squash.
  
• Drizzle the squash and onion with the remaining 2 tablespoons oil. With your fingers, rub the squash and onion lightly so the cut sides are evenly coated with oil. Sprinkle the onion and squash with 1 teaspoon salt (it will look like a lot). Roast until the squash is fork tender, about 40 to 50 minutes. Remove and let cool for 20 minutes.
  
• While the squash cools, fill a large pot three-fourths of the way with water and bring to a boil. Salt the water well, then add the pasta. Cook until al-dente according to package instructions. Reserve 1 cup of the pasta water (DO NOT FORGET), then drain the pasta and quickly rinse it with cool water. Shake out as much water as you can, then set aside to drain further.
  
• Once the squash is cool enough to handle, tear away the skin and place the flesh into a high-powered blender or food processor in chunks. Discard any dark, burned outer onion layers and then add the remaining onion to the blender. Unwrap the garlic and squeeze the cooked garlic cloves out of their skin. Transfer to the blender.
  
• Add 1/2 cup of the milk and blend until smooth and creamy, adding more milk as needed so that the sauce will blend. The mixture will be thick. Stop to scrape down the blender as needed.
  
• In the now-empty pasta pot, add the butter and sage. Cook on medium-low heat until butter starts to turn amber brown, stirring constantly and scraping up any brown bits that form on the bottom of the pot (this will take 2 to 4 minutes). Immediately add the blended squash mixture and the gouda. Cook over medium heat, stirring frequently, until the cheese is melted.
  
• Shake the pasta one more time to remove any lingering water, then add to the pot. Add the red pepper flakes. Stir to combine, adding the reserved pasta water (or more milk) to loosen it as needed. Taste and adjust the salt to your liking. Serve immediately, with a sprinkle of Parmesan cheese and additional fresh sage.
  

Notes

• TO STORE: Refrigerate pasta in an airtight storage container for up to 4 days.
• TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat, adding a splash of milk as needed for moisture. You can also reheat this dish in the microwave.
• TO FREEZE: Freeze pasta in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4), about 2 cups | Calories: 746kcal | Carbohydrates: 100g | Protein: 25g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 49mg | Potassium: 795mg | Fiber: 15g | Sugar: 11g | Vitamin A: 20361IU | Vitamin C: 42mg | Calcium: 346mg | Iron: 2mg

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