Today, we are mastering a life skill: Baked Bacon in the oven. Here’s how to cook bacon that is impeccably crispy and uniformly cooked with less mess. You’ll call yourself a bacon perfection!

The Oven is the Best Way to Cook Bacon

The secret to perfect fried bacon is that it isn’t fried; it’s baked.

Baked bacon is one of those rare culinary situations where the method that yields a superior result (baked bacon) is actually easier than the conventional method (pan frying).

• Even Cooking. An oven-safe rack allows the heat to circulate evenly around the bacon, a key component of bacon excellence.
• Hands-Free. No standing at the stove to babysit your bacon. It cooks in the oven unattended.
• Safer. Oven bacon won’t splatter you with hot grease while you fry it.
• Restaurant-Worthy. Ever wonder how your favorite brunch, burger or BLT spot achieves those flat, thick, and magically crisp bacon slices? I’d wager my last piece that the bacon is baked. It’s the method most restaurants use.
• Bigger Batches. Cooking for a crowd? Bake two sheet pans at once.
• Easy Clean Up. Let the grease harden on the foil, then discard it. Simple!
• Healthier than Fried. The grease from the bacon drips off and is collected below the rack, which means it stays off your bacon and out of your body. I also pat the bacon to remove some extra grease and keep it crisp.

Conculsion: Oven baked bacon is easier to make, healthier, and produces better results than fried bacon (Air Fryer Bacon is another great method).

Ready to dive into how to cook perfect baked bacon? Let’s do it!

A Quick Note. While baked bacon is arguably healthier than fried bacon, it is still bacon.

Enjoy it in moderation as one tasty component of a balanced diet.

Whenever we have bacon, I like to serve it with other lean proteins, fruits, whole grains, or vegetables to make a complete meal.

How to Cook Bacon in the Oven

The ONLY Ingredient

• High-Quality Bacon. This might sound obvious, but I can’t overstate its importance: the better quality of bacon you buy, the better your final baked bacon will taste. I promise it’s worth it!

Tips for Buying Bacon

• Purchase bacon from the butcher counter at the grocery store. It’s usually only a dollar or two more than the pre-packaged stuff, but the taste is remarkably better.
• Go for the thick cut bacon (no wimpy bacon here!). It’s easier to layer onto to sandwiches, makes more of an impact when sprinkled on salads, and is extra satisfying when munched on its own.
• For flavor, focus on the quality of the bacon first. Bacon that is applewood smoked is always good, but any flavor is delicious when it’s well-sourced.

Tips for Perfect Baked Bacon

• Bake at 400 Degrees F. Some recipes recommend baking bacon at other temperatures or starting the bacon in a cold oven, but I found that a preheated 400 degrees F is the best temperature for baking bacon. It cooks the bacon evenly no matter its thickness and the bacon won’t splatter.
• Use a Rack. Not only does the rack make the bacon healthier, but it also helps make it crispy and evenly-cooked.

How Long to Bake Bacon

How long bacon should be cooked in the oven will vary based upon the thickness of your bacon and your desired crispness.

• For Thin-Cut Bacon. Regular, thin-cut bacon will typically bake in 12 minutes at 400 degrees F. If you want it extra crispy, you can let it bake a little longer, but keep a close eye on it.
• For Thick-Cut Bacon. Thicker bacon will take 14 to 20 minutes, depending upon your thickness and how crisp you would like it to be.

The time the bacon takes to cook will also vary by how many slices you are making at once.

If your sheet pan is very crowded, you may need to extend the baking time by a few minutes.

Cooked Bacon Storage Tips

• To Store. Cooked bacon will last in the refrigerator for 3 to 5 days. If it starts to smell funny or change appearance, throw it out.
• To Reheat. Recrisp your bacon slices on a baking sheet in the oven at 350 degrees F.
• To Freeze. Store baked bacon slices in an airtight freezer-safe storage container in the freezer for up to 3 months. Remove and thaw slices as desired.

How to Use Baked Bacon

Now that you’ve mastered the life skill of how to make oven baked bacon, it’s time to use it!

• Use It in Any Recipe That Calls for Cooked/Crumbled Bacon. In addition to the most obvious end (gobbling the slices directly from the plate), baking bacon in the oven is an ideal method any time you have a recipe that calls for adding cooked, crumbled bacon, or if you want to make a standard recipe a little more decadent. These Roasted Brussels Sprouts are delicious with a little bacon sprinkle, to name but one example.
• Loaded Potatoes. A classic Baked Potato, Air Fryer Baked Potato, or Crockpot Potato Soup are all better with bacon.
• Salads. Crumbled bacon makes salads scrumptious and extra appealing. Try BLT Chopped Salad, 7 Layer Salad, Cobb Salad, or add it to Apple Walnut Salad.
• Top Pizzas. Dice it and use it to top Naan Pizza, Ricotta Pizza, and Brussels Sprouts Bacon Pizza.
• Sandwiches and Burgers. A slice of crisp bacon is always a good choice on a BLT, Air Fryer Grilled Cheese, Turkey Burgers, and more!

Favorite Recipes Using Cooked Bacon

Appetizers

Jalapeño Poppers

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Side Dishes

Sweet Potato Salad with Bacon

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Pastas

Chicken Bacon Ranch Pasta

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Recommended Tools for Making Bacon in the Oven

• Rimmed Baking Sheet. Your oven baked bacon BFF.
• Aluminum Foil. Adding a layer of this to your baking sheet makes cooking bacon in the oven a breeze to clean up.
• Oven-Safe Baking Rack. A key component in our crispy baked bacon.

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Baked Bacon

Delicious oven baked bacon recipe. Cooking bacon in an oven results in perfect, evenly cooked, crispy bacon every time. Healthier than fried!

Course Breakfast, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 1 to 100!

Calories 92kcal

Author Erin Clarke / Well Plated

Ingredients

• 6 slices bacon or any number of strips and thickness you like (see notes for recommendations)
• Nonstick cooking spray

Instructions

• If making an amount of bacon that will fit on a single baking sheet without overlapping (about 6 to 8 slices, depending upon the bacon and sheet), place a rack in the center of your oven. If making a larger amount, place the racks in the upper and lower thirds. Preheat your oven to 400 degrees F.
• Line a large, rimmed baking sheet with foil for easy clean up (if you prefer to bake the bacon without foil, leave the foil off), then place an ovenproof baking rack on top. Spritz the baking rack lightly with nonstick spray. Arrange the bacon in a single layer on the baking rack.
  
• Bake until you reach your desired level of crispness. This could be as early as 12 minutes if you are using thinner bacon and like it less crisp or 20 minutes or more if you using a thicker cut and like your bacon really crispy. If baking two racks at once, rotate their positions halfway through.
  
• Once cooked, immediately transfer the bacon to a paper-towel-lined plate and lightly pat dry (this keeps it from getting soggy). Let cool just enough so that you don’t (completely) burn your tongue. Devour immediately or use to top salads, pastas, and sandwiches, or in any of these recipes.
• To clean up: Let the bacon grease cool and harden, then crumple it up inside the foil and discard. If you’d like to use the bacon grease for another purpose, let it cool for a few minutes, transfer it to a lidded container or jar, and refrigerate.

Video

Notes

• I like and recommend thick-cut applewood smoked bacon. The applewood smoke flavor is classic, and the thick cut provides maximum bacon crunch and full flavor. I also prefer center cut bacon when possible, as it is more lean and “meaty.” If you can get the bacon from the butcher directly or from a local supplier, that’s even better. With bacon, quality really counts, and it’s worth the splurge. We are making bacon, after all.
• TO STORE: Cooked bacon will last in the refrigerator for 3 to 5 days. If it starts to smell funny or change appearance, throw it out.
• TO REHEAT: Rewarm gently in the microwave or use at room temperature.
• TO FREEZE: Store baked bacon slices in an airtight freezer-safe storage container in the freezer for up to 3 months. Remove and thaw slices as desired.

Nutrition

Serving: 1bacon strip | Calories: 92kcal | Carbohydrates: 1g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 15mg | Potassium: 44mg

We’re all about corn, zucchini, and green beans in the summer, but it’s time to show eggplant some love! This Roasted Eggplant recipe is a simple way to bring out the best in this humble purple veggie that fills farm stands this time of year.

Why You’ll Love This Baked Eggplant Recipe

• Roasted Veggies Are the Best Veggies. Okay, I take that back: they’re definitely tied with grilled veggies. (Maybe make a batch of my Grilled Eggplant too and see which recipe comes out on top?) But! Roasted vegetables are always fabulous because they add a note of caramelization and soften crisp veggies into something tender and succulent.
• Eggplant Is Seriously Under-Rated. When cooked, eggplant becomes soft and almost buttery in texture. There’s a reason Eggplant Pasta and Eggplant Lasagna are so popular! Roasted eggplant is luscious, not spongy or bland.
• It’s Versatile. Eggplant is found in cuisines around the world, and while it’s delicious on its own, it pairs beautifully with a wide range of sauces, seasonings, and herbs. Serve it as a side dish, combine it with Roasted Red Peppers and Roasted Tomatoes for a Roasted Vegetable Salad, or toss it into your favorite jarred simmer sauce with your protein of choice.
• Outrageously Easy. Four ingredients (and three of them are likely in your pantry already!), a few minutes of prep, and no hands-on cooking time other than a quick toss at the halfway point. 

How to Make Roasted Eggplant

The Ingredients

• Eggplant. You’ll need small or medium eggplant; smaller eggplants have a more tender texture and sweeter flavor than the large globe eggplants often used to make eggplant Parmesan. Larger ones can be bitter, so I prefer the medium ones here.

• Kosher Salt. Kosher salt is always my choice for cooking.
• Ground Black Pepper. You can add a little bit extra for a more peppery flavor.
• Extra-Virgin Olive Oil. Only a small amount of oil is needed since the eggplant is roasted on a parchment-lined baking sheet.

The Directions

1. Cut the Eggplant. I like to slice it into 1-inch rounds, then dice those rounds into cubes.

2. Season BEFORE Oiling. Be sure to line your pan with parchment paper.

3. Add Oil & Toss. Eggplant absorbs oil FAST, which is why I like to season it first, so I can start tossing the moment the oil touches it.

4. Cook. Roast the eggplant at 425 degrees F for 23 to 28 minutes, tossing at the 15-minute mark.
5. Serve. Toss again and serve hot or at room temperature. ENJOY!

Recipe Variations

• Roasted Eggplant With Pesto. Plate the roasted eggplant and drizzle it with Basil Pesto. 
• Roasted Eggplant With Tzatziki. The subtle sweetness of roasted eggplant pairs well with the tangy flavor of yogurt, so a drizzle of tzatziki is another great serving option. My favorite recipe is in The Well Plated Cookbook.
• Greek-Inspired Roasted Eggplant. Place the roasted eggplant on a platter and dress it up with a squeeze of fresh lemon juice, feta, and fresh basil, parsley, oregano, or mint.

Storage Tips

• To Store. Keep leftover roasted eggplant in an airtight container in the refrigerator for up to 5 days.
• To Reheat. Warm up leftovers in a 350 degrees F oven or skillet until heated through. You can also eat leftover roasted eggplant cold or at room temperature.

What to Serve with Roasted Eggplant

• Pasta. Toss roasted eggplant with Garlic Pasta or use it in Pasta Primavera. It’s also great with pasta and your favorite store-bought marinara sauce!
• Grains. Serve your roasted eggplant alongside Lemon Rice or Quinoa Salad.
• Chicken. Smoked Chicken Breast is an excellent accompaniment to this recipe when the weather’s warm enough for outdoor cooking, or make Air Fryer Chicken Thighs while you roast the eggplant.
• Mediterranean Dishes. Eggplant pairs well with Mediterranean flavors like those in my Moroccan Couscous and Mediterranean Chickpea Salad.
• Pork. Smothered Pork Chops or Air Fryer Pork Tenderloin will take your dinner to the next level and add some protein to round things out.

Recommended Tools to Make this Recipe

• Knife Set. With regular sharpening, a quality knife set like this can last decades.
• Cutting Board. Eggplant is like a sponge, which means it will soak up off flavors from your cutting boards. This non-porous board will keep your eggplant from tasting like onions!
• Measuring Spoons. I swear by these magnetic measuring spoons.

Recipe Tips and Tricks

• Cut Uniform Pieces. Then they’ll all be done roasting at the same time and you won’t have smaller pieces of eggplant that end up burnt.
• Never Freeze Leftover Eggplant. Eggplant is not a vegetable that freezes well! The texture ends up mushy and unpleasant after freezing, thawing, and reheating.
• Don’t Add More Oil. The eggplant will soak up all of the oil you add to it, which may leave you wondering if you should add some more. Don’t do it! If you keep adding oil until the eggplant is no longer dry, you’ll end up with a sheet pan of oily, unappetizing roasted eggplant. 
• Give It Space. As with any roasted vegetable, eggplant needs breathing room so it caramelizes instead of steaming. Don’t crowd your eggplant onto the baking sheet—each cube should have some space around it and they should be arranged in an even layer.

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Roasted Eggplant

Tender and lightly caramelized, this roasted eggplant is delicious as-is or dressed up with your favorite seasonings. A fast, easy side dish!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2 -3 servings

Calories 150kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 medium eggplant cut into 3/4- to 1-inch cubes (about 12 ounces eggplant or 4 cups cubed)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 1/2 tablespoons extra-virgin olive oil

Instructions

• Place a rack in the center of the oven and preheat to 425°F. Line a rimmed baking sheet with parchment paper.
• Place the cubed eggplant in the center and sprinkle it with the salt and pepper.
  
• Drizzle on the oil then IMMEDIATELY toss to coat the eggplant (the oil will start to absorb instantly, which is why I suggest seasoning it with salt and pepper first; if you forget and pour the oil on first, toss it immediately, then add the seasoning and toss again). Spread the pieces into an even layer, making sure they do not overlap.
  
• Roast eggplant for 23 to 28 minutes, using a spatula to toss it at the 15-minute mark, then spread it back into an even layer. When cooked, the eggplant will be tender and lightly browned in places. Remove from the oven and toss once more. Serve hot or at room temperature.
  

Notes

• TO STORE: Refrigerate leftover roasted eggplant in an airtight container for up to 5 days.
• TO REHEAT: Warm up leftovers in a 350°F oven or skillet until heated through. You can also eat leftover roasted eggplant cold or at room temperature.

Nutrition

Serving: 1g | Calories: 150kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Potassium: 523mg | Fiber: 7g | Sugar: 8g | Vitamin A: 54IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg

Related Recipes

Everyone needs some easy side dishes in their back pocket! Here are some of my favorites:

Side Dishes

Roasted Eggplant

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Instant Pot

Instant Pot Mac and Cheese

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Side Dishes

Cauliflower Mac and Cheese

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Succulent, slightly charred Grilled Shrimp are one of the simple pleasures of summer—if you know how to grill them the right way. This recipe will help you achieve grilled shrimp perfection every single time!

Why You’ll Love This Grilled Shrimp Recipe

• Grilled Shrimp Is Fast. Like, lightning fast. So fast that it takes more time to fire up the grill than it does to cook the shrimp. (Might as well make some Grilled Corn or Grilled Broccoli since you took the time to preheat the grill though, right?) 
• It’s Also Easy. Whisk together a homemade Grilled Shrimp Marinade or Shrimp Seasoning, prep the shrimp if needed, and cook it. Your work is done.
• Shrimp Is a Treat. I don’t know about you, but I always feel like shrimp is something special—it’s not a dish I make on a regular basis, so it feels like a treat. While I love Grilled Chicken Breast and Grilled Pork Chops, grilled shrimp just hits different. (When it’s not grilling season, I love my Baked Shrimp Scampi and Air Fryer Shrimp!)
• You Can Scale It Up for a Party. Instead of the standard barbecue fare (looking at you, hot dogs!), impress your guests with a platter of grilled shrimp. Because it cooks so quickly, it’s great for entertaining—and this grilled shrimp recipe pairs well with all kinds of light, summery cocktails like White Sangria.
• It’s Versatile. Make grilled shrimp skewers with your favorite veggies, pile them onto pasta dishes like Garlic Shrimp Pasta, serve them over a bed of Lemon Rice, tuck them into Shrimp Tacos, or dip them in warm garlic butter for a decadent dinner. (Who can resist Garlic Butter Shrimp?!)

How to Make Grilled Shrimp

The Ingredients

• Shrimp. Technically, you can skip the peeling and deveining, but I recommend doing both. Peeling will help the seasoning or marinade soak in better and deveining prevents anyone from getting unpleasant grit in their mouths while eating. (Also, “vein” is a nice way of saying “digestive tract,” which is a nice way of saying, “it’s where the excrement lives.” So let’s get rid of it!)
• Shrimp Marinade or Grilled Shrimp Seasoning. Choose your own adventure! You’ll add lots of flavor to this grilled shrimp recipe with either option.
• Canola Oil. We use canola oil instead of olive oil here because it has a higher smoke point.

The Directions

1. Marinade or Season the Shrimp. For marinade, let sit at least 30 minutes, or up to 4 hours. If seasoning, you can cook the shrimp right away.

2. Grill. Brush the grill or pan with oil, then grill the shrimp on both sides until they’re pink and opaque. Serve immediately and ENJOY!

How Long to Grill Shrimp

Grilled shrimp should take 2 to 3 minutes per side to cook, but this is an estimate—the exact amount of time needed will depend on the size of the shrimp and the precise temperature of your grill. 

Because there can be some variation, instead of watching the clock, it’s important to watch the shrimp.

Shrimp are done cooking when:

• The tails curl slightly (a tight curl means they’re over-cooked!).
• The color goes from translucent gray to opaque pink.

Recipe Variations

• Teriyaki Grilled Shrimp. Use the teriyaki sauce from my Teriyaki Salmon to give your grilled shrimp some Asian-inspired flair. Simply brush the teriyaki sauce onto the shrimp just before grilling, and then again after they’re done cooking.
• Broiled Shrimp. To cook the shrimp in the oven, preheat the broiler. Line a sheet pan with foil and coat with nonstick spray (or use a well-seasoned cast-iron skillet). Broil the shrimp for 2 to 3 minutes, then flip them and broil the other side for 2 to 3 minutes more, or until opaque pink.
• Lemon Pepper Shrimp. Citrus and pepper pair beautifully with seafood—see my Lemon Pepper Salmon for proof! Use a store-bought or homemade lemon pepper seasoning; alternatively, you can use the seasoning or marinade linked in my original grilled shrimp recipe and serve the shrimp with an extra squeeze of lemon juice and freshly cracked pepper. Swap in lime juice or cayenne pepper for a kick.
• Sweet and Smoky Grilled Shrimp. Use my Salmon Seasoning, which has garlic powder, smoked paprika, and brown sugar for a delightful blend of sweet and savory flavors.

Storage Tips

• To Store. Grilled shrimp is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To Reheat. Warm leftover grilled shrimp in a skillet on the stovetop over medium-low heat or in the microwave.
• To Freeze. Transfer the grilled shrimp to an airtight freezer-safe storage container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating according to the instructions above.

What to Serve with Grilled Shrimp

• Vegetables. For a light and healthy summer dinner, pair this grilled shrimp recipe with a simple side dish like Sautéed Broccoli or Roasted Red Potatoes seasoned with flaky sea salt.
• Pasta. Add grilled shrimp to Garlic Pasta with herbs like fresh parsley and a little bit of lemon zest or serve the shrimp atop a bowl of Pesto Pasta.
• Salad. Make a large bowl of Shrimp Pasta Salad or serve grilled shrimp on a bed of Arugula Salad.
• Grains. Grilled shrimp skewers are an excellent accompaniment to cooked farro or quinoa, seasoned with a squeeze of lemon juice.
• Grilled Dishes. Make your whole dinner on the grill! Toss some veggies on the barbecue and make Grilled Asparagus or Grilled Zucchini.

Recommended Tools to Make this Recipe

• Skewers. Use double prong grill skewers or simple wood skewers—just remember to soak them!
• Mixing Bowls. You’ll need these for marinating or seasoning the shrimp.
• Grill Tongs. If you’re putting the shrimp directly on the grill grates, tongs are essential for flipping them!

Recipe Tips and Tricks

• Thaw Frozen Shrimp. It’s absolutely fine to use frozen shrimp in this grilled shrimp recipe—in fact, most fresh shrimp at the grocery store was actually frozen and thawed. Let the shrimp thaw overnight in the refrigerator, or place the frozen shrimp in a bowl of cold water for about 15 minutes, stirring occasionally, until they thaw.
• Soak Your Skewers. If you’re using wooden skewers to grill your shrimp, it’s super important to soak them in water for at least 30 minutes, or up to overnight. This keeps them from igniting when you put them on the grill.
• Don’t Over-Marinate. If you’re using my grilled shrimp marinade, don’t leave the shrimp in it for more than 4 hours. At this point, the acid from the lemon juice will begin to change the texture of the shrimp.
• Flip the Shrimp in the Same Order You Placed Them on the Grill. Yes, this sounds supremely fussy, but seriously: shrimp cooks really fast and an extra minute or two on the grill can be the difference between tender perfection and rubbery disappointment. When it’s time to turn the shrimp and cook the other side, start with the shrimp or skewer you placed on the grill first.
• Use Wild-Caught Shrimp. They’re far more flavorful than the farmed variety!
• Don’t Pile the Cooked Shrimp on a Platter. Just like moody teenagers, grilled shrimp need their space! If you pile them on top of each other, they’ll continue to cook, which can make them rubbery.
• Save the Shells. You can save the shells of shrimp and use them to make seafood stock for clam chowder and other seafood soups and stews.

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Grilled Shrimp

How to make perfect grilled shrimp every time with seasoning or marinade. No muss, no fuss, just an easy, healthy summer dinner ready fast!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 4

Calories 96kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pound shrimp peeled and deveined use jumbo, 15-18 count shrimp to cook directly on the grill without skewers; if using smaller shrimp, skewer them cook for less time
• 1 batch Shrimp Marinade or Grilled Shrimp Seasoning
• Canola oil for grilling

Instructions

• Marinade the shrimp for 30 minutes (or up to 4 hours); if using the seasoning, you can season and cook right away. If using wood skewers, soak them for at least 30 minutes (smaller shrimp will need skewers; larger shrimp can cook directly on the grates).
  
• Preheat an outdoor grill or indoor grill pan to medium high heat (425°F to 450°F). If using smaller shrimp, thread them on metal skewers or wooden skewers that have been soaked in water for at least 30 minutes.
• Brush the grill or grill pan with canola oil. Grill the shrimp, just until pink and opaque, about 2 to 3 minutes per side, turning once half way through (discard the extra marinade). Serve immediately.
  

Notes

• TO BROIL: To cook the shrimp in the oven, preheat the broiler. Line a sheet pan with foil and coat with nonstick spray. Broil the shrimp for 2 to 3 minutes, then flip them and broil the other side for 2 to 3 minutes more, or until opaque pink.
• TO STORE: Grilled shrimp is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• TO REHEAT: Warm leftover grilled shrimp in a skillet on the stovetop over medium-low heat or in the microwave.
• TO FREEZE: Transfer the grilled shrimp to an airtight freezer-safe storage container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating according to the instructions above.
• Nutritional information is an estimate and had been calculated without the marinade or seasoning, as the calorie count will vary depending on which option you choose.

Nutrition

Serving: 1 (of 4, without seasoning or marinade) | Calories: 96kcal | Protein: 23g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 183mg | Potassium: 299mg | Calcium: 73mg | Iron: 1mg

Related Recipes

Shrimp is a fantastic source of protein—and it’s delicious too! Here are some of my favorite shrimp recipes.

Seafood

Cajun Shrimp and Grits

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Pastas

Shrimp Orzo with Lemon and Asparagus

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Main Dishes

Healthy Shrimp Scampi with Zucchini Noodles

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Grilling season is upon us, and I’m taking full advantage with easy, breezy Mediterranean grilled Chicken Kabobs.

Why You’ll Love This Chicken Kabob Recipe

• Everyday Ingredients. Sometimes I like to play around with different flavor profiles for my grilled chicken skewer recipes (Fajita Chicken Kabobs, Grilled Pesto Chicken Skewers, lemon Chicken Marinade), but I designed this chicken kabob marinade to be made with pantry ingredients.
• Guaranteed Crowd-Pleaser. Readers love serving up these grilled chicken kabobs for backyard BBQs and cookouts—they’re a step up from Grilled Chicken Breast and always a hit. They can be prepped ahead or assembled at the last minute.
• Light and Healthy. Some shish kabob recipes feature sugary, sodium-laden soy sauce marinades. This homemade marinade has just a touch of honey for balance, and you can add as much or as little salt as you like. Much better!
• Juicy and Flavorful. Tender, juicy chicken with smoky veggies and an herbaceous, Greek-inspired marinade. There’s a good reason these grilled chicken kabobs are a reader favorite.
• COLOR. Just look how gorgeous they are! The colorful veggie and char marks steal the show.

How to Make Grilled Chicken Kabobs

The Ingredients

For the Chicken and Chicken Kabob Marinade:

• Boneless Skinless Chicken Breasts. You can use chicken thighs instead if you prefer.
• Olive Oil. To keep the chicken from sticking. Also, for healthy fats and flavor.
• Red Wine Vinegar. For brightness, pop, and to help the chicken tenderize.
• Honey. To balance the acidity of the vinegar and help the chicken caramelize on the grill.
• Dried Herbs. To go with the Mediterranean chicken kabobs theme, I selected oregano and rosemary. Feel free to swap thyme or Italian seasoning, or create your own custom kabob mix.
• Garlic. Four cloves, no less. Go ahead and up the amount if you have a house of serious garlic lovers.
• Salt and Pepper. Kabob marinade essentials.

For the Vegetables:

• Zucchini and Yellow Summer Squash. Cut these into 1/2-inch coins. No need to peel them first.
• Bell Peppers. Red are my favorite. Core them, then cut them into 1-inch pieces.
• Red Onions. Quarter, then cut into 1-inch pieces.
• Cherry Tomatoes. A yummy, vibrant addition to almost any chicken skewer. Thread them through the stem end.

Garnishes:

• Lemon Juice. I almost hate to call this one optional because it adds so much brightness. It’s my most recommended addition.
• Fresh Herbs. That bundle of [parsley/dill/thyme] you bought a few days ago for a different recipe and still have leftover? Chop it up and sprinkle it on your kabobs.
• Feta Cheese. Our Greek chicken kabobs just became a little more Greek. Salty, creamy, and just plain DELISH, you’ll be glad you added it.

The Directions

1. Get Ready. Cut the chicken into bite-sized pieces and whisk the marinade ingredients together.

2. Marinate. Add the marinade to a bowl or ziptop bag with the chicken. Let the chicken marinate, and soak the skewers.

3. Thread. Place the chicken and vegetables on the skewers.
4. Cook. Grill the kabobs over medium-high heat (about 375 degrees F), until the chicken is cooked through. ENJOY!

Recipe Variations

• How to Make Chicken Kabobs in the Oven. Bake the chicken in the oven at 450 degrees F for 25 to 30 minutes, turning them once halfway through. Since the chicken isn’t touching the oven directly like it does on a grill grate, a higher temperature is needed.
• How to Use Different Types of Grills. If making chicken kabobs on a charcoal grill, propane grill, or natural gas grill, the temperature you should grill chicken kabobs at is about 375 degrees F (medium-high heat).

Storage Tips

• To Store. Refrigerate leftover chicken and veggies (removed from the skewers) in an airtight container for up to 3 days.
• To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F until hot. You can also reheat the chicken and vegetables in the microwave.
• To Freeze. Remove the skewers, then freeze leftover chicken and vegetables in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The vegetables may become watery and soggy once thawed, but they will still be tasty.

What to Serve with Grilled Chicken Kabobs

• Grains. A bed of Lemon Rice is a delicious complement to this dish. White rice, brown rice, farro, or cauliflower rice would also work well.
• Bread and Hummus. Serve the kabobs with some warm pita bread and hummus for dipping. For something a little different, try my Edamame Hummus.
• Salad. Top a bed of chopped romaine, arugula, or spinach with a drizzle of a creamy dressing or vinaigrette and the chicken kabobs. I like ranch or a simple vinaigrette like the one in my Italian Farro Salad. Green Goddess Dressing would be delicious too. Or, add the chicken to my Greek Salad.
• Garlic Yogurt Sauce. Check out the Greek Yogurt Tzatziki Sauce in my cookbook!

Recommended Tools to Make this Recipe

• Instant Read Meat Thermometer. The best way to check if your chicken is done.
• Grill Tongs. The essential grilling tool.
• Extra Large Cutting Board. Chop your chicken and vegetables without running out of space.

How Long to Marinate Chicken for Kabobs

One of the biggest challenges I run into when making kabobs (or any grilled meat) is building in time for the meat to marinate.

These grilled chicken kabobs need just 30 minutes! This amount of time is easy to accomplish while you are prepping other elements of the meal.

• Start with the chicken marinade, then set it aside to let it do its tasty thang.
• Move on to chopping the vegetables.
• Tidy up your kitchen and check Instagram. Before you know it, the chicken and vegetable kabobs are ready to grill.

The chicken can rest in the marinade for as little as 30 minutes and for a maximum of three hours. After three hours, the meat will start to break down.

If you are trying to get ahead on the recipe, chop and prep the ingredients but wait to add the marinade to the chicken until closer to the time when you plan to grill.

Tips for Skewering with Success

You can make this grilled chicken kabob recipe with metal skewers or wooden skewers.

• If using metal skewers like these or these, be sure not to touch the skewer ends after the kabobs are cooked, as they will be HOT. Use a hot pad or tongs to hold the skewer end while you remove the chicken and vegetables from them prior to eating.
• If using wooden skewers like these, soak the skewers in water for 20 minutes prior to grilling to prevent them from catching on fire. (Trust me, they will catch if you skip this step.)
• My other big skewer tip is do not crowd the vegetables and chicken together too tightly when threading. The chicken and vegetable pieces can lightly touch, but you want to make sure the heat can circulate so that the chicken cooks through.

How Long to Grill Chicken Kabobs

The length of time needed to grill this chicken kabob recipe will vary depending upon the size of your chicken pieces and how much the temperature of your grill fluctuates.

• Plan on about 10 to 15 minutes total, turning the skewers a few times throughout so that they brown nicely on all sides.
• The chicken is cooked when it reaches an internal temperature of 165 degrees F on an instant read thermometer and the juices run clear when a piece of chicken is cut.

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Chicken Kabobs

This grilled chicken kabob recipe pairs juicy chicken with a rainbow of vegetables and a Mediterranean-inspired marinade. A summer favorite!

Course Main Course

Cuisine American, Greek, Mediterranean

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 4 servings, 8 kabobs

Calories 276kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pound boneless skinless chicken breasts about 2 large breasts
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 2 teaspoons honey
• 4 cloves garlic minced
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme or dried rosemary
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 small red onion quartered into 1-inch pieces
• 1 small zucchini ends trimmed and sliced into 1/2-inch coins
• 1 small summer squash ends trimmed and sliced into 1/2-inch coins
• 1 red bell pepper seeded and cut into 1-inch pieces
• Canola oil for grilling
• 1 large lemon cut into wedges (optional but way better if it’s included)

For Serving:

• Chopped fresh herbs of choice (parsley and dill are two of our favorites)
• Crumbled feta cheese

Instructions

• Cut the chicken breasts into 1-inch pieces and place in a large ziptop bag, shallow baking dish, or bowl.
  
• In a separate bowl or liquid measuring cup, whisk together the olive oil, vinegar, honey, garlic, oregano, thyme, salt, and pepper.
  
• Pour over the chicken and stir to coat (or seal the bag, removing as much air as possible, and “squish” to coat). Place in the refrigerator to marinate for 30 minutes or up to 3 hours (do not let the chicken sit for longer or the vinegar will cause it to break down). If using wooden skewers, place the skewers in water to soak for at least 20 minutes.
  
• When ready to grill, preheat the grill to medium-high heat (about 375℉). Brush the grill grates with canola oil or coat with nonstick grill spray.
• Thread the kabobs: Thread a piece of chicken onto the skewer (shake off the excess marinade when removing it from the bag. Add alternating pieces of the red onion, zucchini, yellow squash, and red bell pepper until you've reached the end of the skewer, ending with chicken. Repeat with the remaining skewers, then discard the excess chicken marinade.
  
• Grill the chicken until fully cooked through and the juices run clear, about 10 to 15 minutes, turning the skewers every few minutes so that each side has grill marks. Transfer to a serving plate and squeeze the lemon over the top. Sprinkle with fresh herbs and feta. Serve warm.

Video

Notes

• TO STORE: Refrigerate leftovers for up to 3 days. I love to use them to top salads for lunch throughout the week.
• TO MAKE IN THE OVEN: To make chicken kabobs in the oven, see the blog post above for suggestions.

Nutrition

Serving: 2 skewers | Calories: 276kcal | Carbohydrates: 11g | Protein: 26g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 73mg | Fiber: 2g | Sugar: 8g

Related Recipes

Grilling makes everything taste better! Here are some more recipes you can throw on the grill for easy summer dinners:

Seafood

Shrimp Kabobs

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Pizzas

Grilled Naan Pizza with Strawberry Chicken and Avocado

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Grilling

Grilled Cauliflower Steaks

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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

More Hearty Salad Recipes

Salads

Steak Salad

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Salads

Harvest Salad

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Salads

BLT Chopped Salad

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Whether you keep them on hand for quick lunches or serve them for dinner tonight, a juicy Grilled Chicken Breast is the perfect way to upgrade any meal. Here’s how to grill perfect ones at home!

Why You’ll Love Juicy Grilled Chicken Breast

• You Can Use Them In So Many Ways. Lean, healthy, and versatile, grilled chicken breasts are full of potential (hello, Grilled Chicken Salad, BBQ Chicken Salad and Balsamic Chicken Salad!).
• This Method Is Fail-Proof. Grilled chicken often turns out dry, bland, and rubbery. (Boneless chicken breasts are tricky, right?) With a few easy tips and techniques, you can cook flavorful, tender grilled chicken breasts that are fit for adding to other recipes (like Greek Yogurt Chicken Salad or Chicken Tortilla Casserole) AND worthy of enjoyment as a stand-alone main.
• It’s Simple and Delicious. As with any method of chicken breast preparation (such as this Air Fryer Chicken Breast or Baked Chicken Breast), a few simple but critical steps will ensure your grilled chicken breast turns out juicy, moist, and well-seasoned all the way through.

How to Make a Grilled Chicken Breast

The Ingredients

• Boneless Skinless Chicken Breasts. I prefer boneless skinless chicken breasts to bone-in chicken and skin-on chicken for grilling because they minimize prep, they’re easy to eat, and they become deliciously tender and smoky on the grill. Plus, they’re rich in protein, vitamins, and iron. For tips on grilling thighs, see Grilled Chicken Thighs.

• Chicken Marinade. No matter which marinade you choose, it’s critical to create the juiciest and most flavorful chicken breast. You can also simply combine olive oil, lemon juice, kosher salt, and any of your favorite spices and herbs. Paprika, garlic powder, cumin, onion powder, oregano, thyme, and rosemary are all excellent choices.

The Directions

1. Pound the Chicken Breasts. Make sure the middle is fairly even with the ends.

2. Poke Holes in the Chicken. This will help the marinade soak in more quickly.

3. Marinate. Add the chicken to a ziptop bag with the marinade. Seal and marinate at room temperature for at least 30 minutes, or in the refrigerator for up to 12 hours.

4. Grill Chicken. Let the chicken come to room temperature (if refrigerated). Grill chicken directly on the grill grates at 475 degrees F for 8 to 13 minutes, flipping halfway through (that’s 4 to 5 minutes on the first side and 4 to 8 minutes on the other side).

5. Let Chicken Rest. Let it rest for a few minutes, add toppings, and DIG IN!

Recipe Variations

Use this recipe as a jumping-off point for your favorite spice rub and seasonings. In addition to the go-to chicken marinade I’ve suggested in the recipe below, here are a few more ideas to get you started.

• Lemon Grilled Chicken Breast. Zest 1 additional lemon into your marinade. Finish the grilled chicken with an extra squeeze of lemon juice and additional lemon zest, if desired.
• Italian Grilled Chicken Breast. Season the chicken with Italian seasoning. Serve topped with a handful of grated Mozzarella or Parmesan cheese.
• BBQ Grilled Chicken Breast. Instead of marinating, brine the chicken by sprinkling it with kosher salt. Let sit in the refrigerator for 30 minutes. Brush off the excess salt. Baste the chicken with Barbecue Sauce before and halfway through grilling; it glazes the chicken and caramelizes, giving it lots of flavor. Serve with extra sauce for dipping.
• Buffalo Grilled Chicken Breast. Instead of brushing the chicken with BBQ sauce per the above, brush it with Buffalo sauce. Then use it to top this Buffalo Chicken Pizza.
• Teriyaki Chicken Breast. Create a marinade using 1/4 cup soy sauce, 3 tablespoons honey, 1 tablespoon rice vinegar, and 1/4 teaspoon sesame oil. Reserve 1/4 cup of the marinade to brush over the finished grilled chicken.
• Cilantro Lime Chicken Breast. Swap the lemon juice in the marinade with lime juice, then finish with fresh cilantro. Cut the chicken into bite-sized pieces for chicken tacos.

How Long to Grill Chicken Breast

The amount of time you need to grill juicy chicken breasts without them drying out will vary based on the size of the breast and how thinly you pound it.

• Small Chicken Breasts (6- to 8 ounces each): 7 to 8 minutes
• Medium Chicken Breasts (8- to 10 ounces each): 8 to 12 minutes
• Large Chicken Breasts (10 ounces or more): 14 minutes or longer

No time for cooking chicken breasts on the grill? Try making Grilled Chicken Tenders, which cook in about 6 minutes.

Storage Tips

• To Store. Refrigerate chicken 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 Grilled Chicken Breasts

• Other Grilled Foods. As long as you have the grill fired up, you might as well make some Grilled Asparagus or Grilled Corn.
• Classic Cookout Sides. Make a batch of sweet-and-savory Baked Beans or pair your grilled chicken with Healthy Potato Salad.
• Salads. Add grilled chicken to Cobb Salad or serve it alongside summery Watermelon Feta Salad.

Recommended Tools to Make this Recipe

• Tongs. The ultimate grill tool!
• Instant-read Meat Thermometer. The most accurate way to ensure chicken is cooked through.
• Grill Pan. Perfect for making an indoor grilled chicken breast with grill marks and other grilled chicken recipes.

Tips for Grilling Chicken Breast Without Drying It Out

• Marinate. Marinades tenderize meat by changing its protein structure which helps it stay juicier for longer. Even 15 minutes can make a major difference in results. (Check out my go-to Chicken Marinade or Chicken Thigh Marinade!)
• Pound. Pounding the chicken to an even thickness helps it cook more evenly on the grill so the ends don’t dry out before the center cooks through.
• Poke. While not strictly required, I like to poke holes all over my chicken breast with a fork to help the marinade absorb more quickly.
• Temp It. Whether you’re making this grilled chicken breast recipe, chicken wings, skewers, or even a whole chicken, the best way to ensure your chicken is not dry is to use an instant-read thermometer to test the internal temperature. Chicken and other poultry are considered safe to eat at an internal temp of 165 degrees F in the thickest part. I typically remove my chicken around the 155 to 160-degree F mark. The carryover cooking, while the chicken rests, will bring it to temperature and ensure it is juicy, not dry.

• Rest. No matter what kind of meat you are grilling (e.g., Grilled Pork Chops or Grilled Pork Tenderloin), allowing it to rest is mandatory. Resting allows the juices to reincorporate into the protein. If you cut it right away, those yummy juices will

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Grilled Chicken Breast

The BEST grilled chicken breast and marinade recipe! An easy method for making tender, moist grilled chicken breasts every time. So Juicy!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Marinating Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 226kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 3/4 pounds boneless, skinless chicken breasts about 3 medium breasts
• 1 batch best Chicken Marinade* see notes
• Chopped fresh herbs crumbled feta cheese, a squeeze of lemon juice, optional for serving
• Oil for grilling

Instructions

• Place the chicken breasts on a cutting board (leave several inches between them and work in batches as needed). Cover with plastic wrap to keep things tidy, and with a meat mallet, rolling pin, or your fist, pound the chicken to an even thickness. It doesn't need to be ultra thin—just make sure the middle is fairly even with the ends (the chicken should be about 1/2-inch thick).
• With a fork, poke holes all over the chicken (this will allow the marinade to absorb).
  
• In a large ziptop bag, combine the marinade ingredients, then add the chicken.
  
• Seal the bag to evenly coat the chicken with the marinade. Place in a pan or bowl to catch any drips. Let the chicken marinate at room temperature for at least 30 minutes, or refrigerate it to marinate for up to 12 hours (5 to 6 hours is ideal). Even 15 minutes is better than nothing!
  
• When ready to grill, preheat the grill to high (475 degrees F). If your chicken has been in the refrigerator, remove it and allow it to come to room temperature for at least 10 minutes. Clean and oil the grates.
• Place the chicken on the grill presentation (smooth) side down, shaking off any excess marinade. Cover the grill and let cook for 4 to 5 minutes on the first side, then flip. The chicken should lift easily off the grill; if it sticks, allow it to cook another minute or two.
  
• Recover the grill and cook for an additional 4 to 8 minutes. Chicken is considered done at 165 degrees F. I like to remove chicken from the grill around the 155-160 degree F mark and allow it to finish cooking while resting. DO NOT OVERCOOK, or your chicken will be dry.
• Place the chicken on a plate and let rest for at least 5 minutes (resting is mandatory!). Add any desired toppings or sauces. Enjoy!

Video

Notes

• *INGREDIENT NOTE: You can use any of your favorite chicken marinades for this recipe. See the blog post above for suggestions. At a minimum, marinate the chicken in a mixture of 3 tablespoons olive oil, 2 to 4 cloves garlic, 1 1/4 teaspoons kosher salt, 1/2 teaspoon ground black pepper, and 2 to 3 tablespoons of your acid of choice (lemon juice, lime juice, red wine or balsamic vinegar, etc.). You also can toss in a few teaspoons of your favorite dried herbs (I like Italian seasoning).
• TO STORE: Refrigerate chicken in an airtight storage 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); about 7 ounces | Calories: 226kcal | Protein: 42g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 127mg | Potassium: 734mg | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg

More Healthy Chicken Recipes

Lean and loaded with protein, here are some of my favorite healthy chicken recipes:

Slow Cooker

Crockpot Italian Chicken

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Grilling

Fajita Chicken Kebabs

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Stir Fries

Lemon Basil Chicken

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Ready for the best-tasting vegetables? You’ll routinely, willingly, and with gusto inhale an entire pan of this crispy Roasted Broccoli like candy!

Crispy from tip-to-end, caramelized at the center, with savory and sweet notes, roasted broccoli will turn even the most ardent vegetable haters into vegetable believers—I know because I used to be one!

As a kid, I never would have imagined using the words “candy” and “broccoli” in the same sentence as synonymous, but that was before we started making Roasted Vegetables!

Roasted vegetables (like Roasted Spaghetti Squash, Roasted Cauliflower, and even Roasted Beets) changed my perspective entirely.

Instead of being an aspect of the meal that I dread, vegetables are now something I legitimately enjoy.

In fact, I’m such a fan of roasted veggies, I created a complete “Every-Night Roasted Vegetables Guide” in my cookbook.

Why You’ll Love This Roasted Broccoli Recipe

We make roasted broccoli several nights a week. Here are a few reasons to love it:

• It’s Good For You. Yes, roasting broccoli is good for you! With oodles of fiber, protein, and vitamins, this little green veggie packs a major nutrition punch (read more health benefits here). Plus, roasted broccoli calories are low compared to many other side dishes.
• It has Fabulous Flavor. The caramelized outsides and tender insides make for a lightly sweet and rich flavor that is truly addictive. Even broccoli skeptics can’t resist that roasted broccoli taste!
• It’s Easy to Make. With my easy chopping method, you can have the broccoli ready to roast in minutes.
• It’s Great Leftover. One of the major benefits of roasting veggies like broccoli in large quantities is that they’re delicious leftover and will pair well with meals all week long. (Make ahead with Baked Chicken Breast!)

Tips and Tricks for the Best Roasted Broccoli

Recently, I’ve been playing around with my roasted vegetables (including Roasted Carrots), especially the size I cut them and the oven temperature, then evaluating how these variables impact the way the vegetables cook.

The results surprised me!

Today, I’m sharing a recipe and all my top tips for how to make the BEST-EVER roasted broccoli.

Cut the Broccoli Florets Large

While you might think that the smaller you cut vegetables for roasting the better, I found the opposite true.

• Bite-sized pieces of broccoli tended to burn on the ends before the insides could fully caramelize. The flavor didn’t develop.
• The larger the pieces of roasted broccoli you cut, the more surface area you have for caramelization.
• The inside of the broccoli had plenty of time to caramelize and become tender before the florets darkened.
• The ideal size for broccoli florets was about 1 ½ to 2-inches wide at the top and 1/2 to 3/4-inch thick. For comparison, most recipes call for florets that are about 3/4 to 1-inch at the top.
• The larger pieces do take longer to roast, but the trade-off of a fully caramelized inside and crispy outside floret was well worth it.
• ADDED BONUS: Bigger pieces are quicker to cut!

Don’t Skimp on the Oil

The tender, fuzzy “tree” tips of roasted broccoli florets are the most delicious, but they are also quick to burn.

• Make sure the florets are well-coated with olive oil so that they do not burn.

Don’t Crowd the Pan

• You need plenty of room for the air to circulate around the broccoli.
• The broccoli will emit some moisture as it cooks. If the pieces are too close, it will steam instead of roast.
• If your roasted broccoli comes out mushy, it is likely the pieces were too close together.

Roast Broccoli at 425 degrees F

After testing just about every temperature, this one hit the sweet spot.

• 425 degrees F is hot enough so that the broccoli crisps nicely, but not so hot that it burns. At this temperature, broccoli will roast in 20 to 25 minutes.
• 20 minutes into baking, flip the broccoli pieces over and rotate the pan 180 degrees to promote even browning.

Don’t Skip the Stems

Don’t throw away those broccoli stems.

• It’s not only the broccoli crowns (florets) that make delicious eating. Broccoli stems are delicious when roasted too.
• While the outsides of the broccoli stems are bitter, the inner core is delicious. It rivals the florets.
• Simply cut away the outside of the stems, then slice the inside part of the core into pieces and roast it right along with the florets.

How to Make Roasted Broccoli

Compared to steamed broccoli, roasted broccoli excels in flavor and texture (as does Grilled Broccoli).

It’s perfectly crispy (especially those yummy tips!), and the sweet, caramelized notes are more pronounced.

Looking for broccoli that doesn’t taste like broccoli? Roasted broccoli is it!

The Ingredients

• Broccoli. This lean, mean, green superfood machine is packed with fiber, vitamin C, vitamin K, iron, and potassium. (Don’t miss these other top-rated broccoli recipes like Sautéed Broccoli.)
• Extra-Virgin Olive Oil. Adds healthy fats and allows the broccoli to crisp in the oven without burning. No butter required.
• Salt & Pepper. Why mess with perfection? This simple, everyday spice blend is all broccoli truly needs to be seasoned just right.
• Red Pepper Flakes. An optional addition that gives the roasted broccoli just the right kick of heat.
• Sugar. My secret to preparing perfectly caramelized roasted broccoli with tender, crispy edges that taste even better than candy. (If you like your veggies with something sweet, don’t miss my Baked Acorn Squash Slices.)

The Directions

1. Cut away the outer layer of the broccoli stem and discard. Slice the inner portion into rectangular-shaped pieces. Cut the crowns into large, flat florets.

2. Toss the broccoli pieces with oil, sugar, and spices.

3. Arrange the broccoli in an even layer on a baking sheet. Give them lots of room!
4. Roast broccoli for 20 to 30 minutes at 425 degrees F until crisp-tender. Flip the broccoli pieces and rotate the pan partway through. ENJOY!

Recipe Variations

Like my similarly versatile Roasted Broccolini, this easy roasted broccoli recipe is an excellent place to start, but has unlimited opportunities for flavor enhancements.

Here are a few great ways to flavor roasted broccoli.

• Parmesan. Sprinkle freshly grated Parmesan cheese over the top of your finished broccoli.
• Lemon. Roasted broccoli with lemon is scrumptious! When your broccoli has finished roasting, add a squeeze of lemon juice over the top. A bit of lemon zest never hurt, either.
• Garlic. For roasted broccoli with garlic, add 1 teaspoon of garlic powder to the broccoli with the other spices or toss with peeled, smashed garlic cloves and roast as directed.
• Cheese. In the final few minutes of roasting, sprinkle grated cheese (cheddar would be tasty) over the top of the broccoli. It will melt into gooey perfection!
• Balsamic Glaze. Use a store-bought balsamic glaze, or make your own by simmering balsamic vinegar on the stovetop until it reduces. Drizzle the glaze over the top of your roasted broccoli for an elegant touch.
• Herbs. Try finishing oven-roasted broccoli with finely chopped parsley, thyme, basil, or rosemary.
• Everything Roasted Broccoli. Finish off your roasted broccoli with an everything bagel seasoning (like Trader Joe’s Everything But the Bagel seasoning).
• Soy Sauce. Drizzle roasted broccoli with a bit of soy sauce and sprinkle with sesame seeds. You could also roast the broccoli in sesame oil rather than olive oil for more Asian flavor.
• Add More Veggies. Combine the broccoli with other vegetables that roast in a similar amount of time for a colorful mix of veggies (this Roasted Broccoli and Carrots is a favorite).

Storage Tips

• To Store. Refrigerate leftover broccoli in an airtight container for up to 4 days.
• To Reheat. Rewarm broccoli on a baking sheet in the oven at 350 degrees F. I do not recommend reheating roasted broccoli in the microwave, if possible, as it will become mushy. The oven will give you great results.

What to Serve with Roasted Broccoli

• Salmon. For a healthy, nutrient-dense meal, serve salmon and broccoli. Try Baked Salmon, Air Fryer Salmon, or Garlic Butter Shrimp and Baked Shrimp Scampi are stellar with broccoli.
• Chicken. For a kid-friendly dinner, serve chicken and broccoli. Try Baked Chicken Breast, Baked Chicken Thighs, or Air Fryer Chicken Tenders.
• Meat. Classic, hearty proteins like Stuffed Pork Tenderloin, Air Fryer Steak, and Crockpot Pork Chops are scrumptious with roasted broccoli.
• Whole Grains. For a hearty side, combine roasted broccoli with brown rice, quinoa, or farro. Or use it to make a Roasted Vegetable Salad.

Recommended Tools to Make This Recipe

• Baking Sheet. I use this kitchen tool almost daily. It’s perfect for making pan-roasted broccoli.
• Sharp Chef’s Knife. Great for cutting broccoli with ease.
• Extra Large Cutting Board. Plenty of space to cut your broccoli.

Are roasted vegetables like broccoli a part of your healthy eating routine? I’d love to hear from you! Let me know what kinds of side dishes you are craving.

And if you try this roasted broccoli recipe, please comment below to let me know how it came out. Reading your feedback is so important to me and keeps me going.

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Roasted Broccoli

The best, most perfect crispy roasted broccoli in the oven. Top with Parmesan and lemon, or keep it simple for a fast, healthy side!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 146kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 large head of broccoli about 1 3/4 pounds or 2 small broccoli crowns
• 2 1/2 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon granulated sugar
• 1/4 teaspoon ground black pepper
• Pinch red pepper flakes optional
• Toppings of choice: Parmesan balsamic glaze, or a squeeze of lemon

Instructions

• Place a rack in the center of your oven (if baking the broccoli on one sheet pan) and preheat the oven to 425 degrees F. For easy clean-up, line a large, rimmed baking sheet with parchment paper or aluminum foil. (If you will be using two sheet pans, place the racks in the upper and lower thirds of the oven and line two baking sheets.)
• Cut the broccoli stalk away from the head with florets. Place the stem on your cutting board, and trim off the outer edge along one of its long sides (you want to cut away about 1/4 inch). Turn the cut side down onto your cutting board and trim off the next side. Repeat with the remaining two sides. You should be left with a rectangular-shaped piece of the stem’s core (and it is delish!). If your remaining stem is large, cut it into pieces that are about 2 or 3 inches long and 1/2-inch wide. Place the cut pieces on the prepared baking sheet. Discard the outer parts of the stem you chopped away.
  
• Cut the crowns into large, flat florets. If your crowns are small (about 3 or 4 inches in diameter), cut them into 8 wedges. If they are larger, cut them into 10 wedges. You want the florets to be roughly 1 1/2 to 2-inches wide at the top and 1/2 to 3/4-inch or so thick. These will be a bit larger than the florets you are used to seeing, but TRUST ME, it works. Add them to the sheet with the stems.
  
• Drizzle the broccoli with the oil and sprinkle with the salt, sugar, and pepper. Toss to combine and evenly coat.
  
• Spread the broccoli into an even layer on the prepared baking sheet, ensuring that the pieces have plenty of room for air to circulate. If the broccoli is crowded, divide it between two sheets. Flip the florets so that the largest cut side is touching the pan.
  
• Bake the broccoli for 20 minutes, then flip. Rotate the pan 180 degrees and continue baking for 5 to 10 additional minutes, until it is tender and the tips of the florets are turning dark and crispy (if baking on two sheet pans, switch the pans’ positions on the upper and lower rack when you flip). Add any toppings of choice. Enjoy immediately.

Video

Notes

• TO STORE: Refrigerate leftover broccoli in an airtight storage container for up to 4 days. 
• TO REHEAT: Rewarm broccoli on a baking sheet in the oven at 350 degrees F. 

Nutrition

Serving: 1(of 4) | Calories: 146kcal | Carbohydrates: 13g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Potassium: 624mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1229IU | Vitamin C: 176mg | Calcium: 93mg | Iron: 1mg

More Roasted Vegetable Side Dishes

Side Dishes

Roasted Sweet Potatoes

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Side Dishes

Roasted Zucchini

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Side Dishes

Oven Roasted Potatoes

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Whether a childhood of overcooked pork chops left you with an adulthood aversion or you are their biggest fan, these flavorful Air Fryer Pork Chops will have you falling freshly in love. They’re lightly crispy on the outside, juicy on the inside (NOT DRY), and ready in just 20 minutes.

To the pork chops skeptics: I see you.

Until I perfected Crock Pot Pork Chops and Grilled Pork Chops, my only experience with the cut was as a hard-to-saw (and even harder to chew) piece of protein I did my best to pick around.

• Pork chops cooked in the air fryer are juicy inside and crispy outside (without the need for egg and flour or Panko breadcrumbs).
• A simple pork seasoning rub made with a reasonable list of spices you likely already have on hand gives the pork chops a rich smokiness and a little bit of a kick.

Cooked properly, you can make pork chops that are melt-in-your-mouth tasty and (I really can’t emphasize this enough) NOT DRY.

How to Cook Pork Chops without Drying Them Out

• Choose Thick-Cut Chops. Look for the thickest ones you can find, and don’t be shy about asking the butcher counter if needed. For juiciness guaranteed, I recommend pork chops that are at least 1 1/2-inches thick.
• Go Bone-In. Boneless pork chops are far easier to overcook than ones with the bone in. Cooking air fryer bone-in pork chops gives you more wiggle room. The bone gives the meat extra flavor too (which is why bone-in is also perfect for Stuffed Pork Chops and Smothered Pork Chops).
• DO NOT OVERCOOK. Unlike a tougher cut of pork like pork shoulder, pork chops are lean (like Stuffed Pork Tenderloin and Grilled Pork Tenderloin) and do not become more tender the longer they cook. Use an instant-read thermometer like this and check the pork early and often. It’s the absolute best way to know when pork chops are done in an air fryer.

• Lest Rest. Resting the meat is MANDATORY. It allows the juices to reincorporate into the meat. If you cut the pork chops right away, all those lovely juices escape onto the plate.
• Try the Air Fryer! Of all the ways I’ve tried making them, the air fryer is the best way to cook pork chops. Because it circulates air so effectively, the air fryer crisps the outsides beautifully and leaves the inside of the pork chops moist. It’s great for simple proteins (like Air Fryer Steak and Air Fryer Pork Tenderloin).

How to Cook Air Fryer Pork Chops

In addition to its prowess at making pork chops juicy, the air fryer offers a further benefit: it is FAST.

Air Fryer Pork Chop Cook Times

• Thick-cut bone-in pork chops cook for 9 to 11 minutes in the air fryer at 375 degrees F. Flip them halfway through.
• How long to cook bone-in pork chops in the air fryer will vary based on your air fryer model and the exact thickness of your chops. I tested this recipe in this Ninja air fryer with pork chops that were 1 ½ inches thick.
• Be sure to check the temperature of your pork chops several minutes early, especially if your pork chops are thinner (1-inch pork chops may finish cooking in 7 minutes or less). You can easily return the basket to the air fryer if they need to cook a few additional minutes.

Seasoning Rub for Air Fryer Pork Chops

Now let’s talk FLAVAH! We are going to season these beauties with an easy pork rub.

• One of my pet peeves is when meat recipes call for you to make an entire batch of a large-scale seasoning blend it will take you a year to work through. That’s why I’ve included just enough of the pork seasoning ingredients to generously coat the two chops called for in this recipe.
• If you’re serving a larger group or you do want to keep extra on hand in a jar for pork rub on demand (good for you!), you can scale it up to your heart’s content.

I opted to make these simple air fryer pork chops (no breading); if you’d like to see a crispy breaded version from me in the future, be sure to leave a comment below. I am listening!

The Ingredients

• Bone-In Pork Chops. Thick, bone-in, center-cut pork chops are the perfect choice for this recipe. Pork is a wonderful source of lean protein, vitamins, calcium, and minerals.

• Smoky Spice Rub. A mixture of chili powder, ground coriander, dry mustard, smoked paprika, salt, pepper, ground cumin, and cayenne pepper is my secret to the best-tasting, most delicious pork chops. It has a little kick (but not too much), lots of smokiness, and a wonderful depth of flavor.

The Directions

1. Dry the pork chops, and coat them with oil.

2. Stir the spice rub ingredients together.

3. Rub the mixture onto the top, bottom, and side of the pork chops.

4. Place the chops in a single layer in the air fryer basket (you cannot stack pork chops in an air fryer). The temperature you should air fry pork chops at is 375 degrees F. Cook them for 5 minutes, then flip them over.

5. Cook for 4 to 7 more minutes. Place the pork chops on a plate, cover them, and let them rest for a few minutes. ENJOY!

Recipe Variations

• Air Fryer BBQ Pork Chops. Slather the cooked chops with this homemade Barbecue Sauce or your favorite store-bought BBQ sauce. I recommend warming up the sauce first, then brushing it on liberally once the pork has rested.
• Air Fryer Pork Chops Parmesan. Add 1/2 cup grated Parmesan cheese to the spice mixture. YUM!
• Air Fryer Ranch Pork Chops. Swap the pork seasoning blend used here with a ranch seasoning mix.
• Garlic Air Fryer Pork Chops. Add 1 teaspoon garlic powder to the spice mixture.

Storage Tips

• To Store. Refrigerate leftovers in an airtight storage container for up to 3 days.
• To Reheat. Gently rewarm the pork in the air fryer or oven at 350 degrees F, in the microwave, or in a skillet on the stove.
• To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Air Fryer Pork Chops

• Potatoes. Air fryer pork chops and potatoes are a perfect match. Try Crockpot Sweet Potatoes, Grilled Potatoes, or Potato Skins.
• Veggies. Zucchini Fries coated in bread crumbs are a crowd-pleaser. Grilled Corn or Roasted Asparagus would be too.
• Salad. Apple Walnut Salad is a delicious choice.
• Rice. A simple side of Instant Pot Brown Rice or stovetop brown rice or white rice will let the pork’s BBQ flavors shine.
• Applesauce. You can’t go wrong with a side of Crockpot Applesauce or Instant Pot Applesauce.
• Mac and Cheese. Pair these chops with a side of Instant Pot Mac and Cheese and prepare for a standing ovation.

Recommended Tools to Make this Recipe

• Air Fryer. This is the model I own and love!
• Mixing Bowls. Ideal for preparing the spice mixture.
• Instant Read Thermometer. No need to estimate, a meat thermometer is the best way to know when your pork is cooked through. It’s one of my most-loved kitchen purchases.

Crispy. Juicy. BBQ-y.

Air fryer bone-in pork chops, you’ve redeemed this dinner forever more!

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Air Fryer Pork Chops

This juicy air fryer pork chops recipe is easy, fast and foolproof! Flavored with a simple spice rub, crispy outside and tender inside.

Course Dinner

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Resting Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 437kcal

Author Erin Clarke / Well Plated

Ingredients

For the Pork Chops:

• 2 thick, center-cut pork chops (I recommend bone-in—look for chops that are at least 1 1/2 inches thick)*
• 2 tablespoons extra-virgin olive oil
• Crockpot Applesauce or Instant Pot Applesauce, optional for serving
• Barbecue Sauce optional for serving

For the Pork Rub:

• 1 tablespoon chili powder
• 1 teaspoon ground coriander
• 1 teaspoon dry mustard
• 1 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 3/4 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper

Instructions

• Preheat the air fryer to 375°F accordingly to the manufacturer’s instructions (for my air fryer, that’s 3 minutes of preheat time).
• With paper towels, pat the pork chops dry on both sides. Coat the outsides with olive oil.
  
• In a medium bowl, combine the rub ingredients: chili powder, coriander, mustard, smoked paprika, salt, black pepper, cumin, and cayenne pepper.
  
• Rub all over both sides of the pork.
  
• Lay the pork chops in a single layer in the air fryer basket; do not overlap them (if they both do not fit in a single layer, cook them in batches). Air fry for 5 minutes, then with tongs, carefully flip the chops.
  
• Continue cooking for 4 to 7 additional minutes, or until the meat registers 135°F on an instant read thermometer. If your pork chops are boneless, start checking 2 minutes earlier to ensure they do not overcook.
  
• Remove the pork chops to a plate. Cover and let rest for at least 5 minutes. Serve hot with warmed barbecue sauce as desired.

Video

Notes

• *You can also use this recipe for boneless center-cut pork chops; still look for thick ones that are at least 1 1/2 inches thick. I do not recommend thin pork chops, as they will dry out ultra quickly. If you decide to experiment with thin chops, start checking several minutes earlier to gauge their progress.
• As with ovens, air fryer models vary, so your pork chops may take a bit longer or a bit shorter (this is the air fryer model I used to test the recipe). The safest option is to check the meat’s temperature earlier to make sure it doesn’t overcook. As soon the pork chops 135°F at the thickest part of the meat, remove mine for resting.
• TO STORE: Refrigerate leftover pork chops in an airtight storage container for up to 3 days.
• TO REHEAT: Gently rewarm pork chops in the air fryer or oven at 350°F, in the microwave, or in a skillet on the stove.
• TO FREEZE: Freeze leftover pork chops in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 2) | Calories: 437kcal | Carbohydrates: 4g | Protein: 51g | Fat: 24g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 156mg | Potassium: 963mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1793IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 3mg

More Air Fryer Recipes

Thanks to its versatility and ease, you can do so much with an air fryer. Here are some of my favorite air fryer recipes:

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Air Fryer Brussels Sprouts

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Air Fryer Chicken Breast

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Air Fryer Salmon

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