One-Pan Garlic Butter Chicken Thighs

Ingredients
2½–3 lbs bone-in, skin-on chicken thighs
1½ tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp dried thyme
½ tsp dried oregano
¼ tsp crushed red pepper flakes (optional)
3 tbsp butter
1 tbsp olive oil
6 cloves garlic, smashed
½ cup chicken broth
1 tbsp fresh lemon juice
Fresh parsley, chopped (for garnish)

Tools
Cast iron skillet or oven-safe skillet
Tongs
Meat thermometer
Spoon (for basting)

Steps

1. Preheat oven to 400°F. Pat chicken thighs completely dry.
   

2. Season both sides with salt, pepper, garlic powder, onion powder, paprika, thyme, oregano, and red pepper flakes.
   

3. Heat cast iron skillet over medium-high heat. Add olive oil and butter.
   

4. Place chicken skin-side down and sear 6–7 minutes until skin is deeply golden and crispy.
   

5. Flip chicken, add smashed garlic to the pan, and cook 1–2 minutes until fragrant.
   

6. Pour in chicken broth and lemon juice around the chicken (not over skin).
   

7. Transfer skillet to oven and bake 20–25 minutes until internal temp reaches 165°F.
   

8. Spoon garlic butter sauce over chicken before serving. Garnish with parsley.
   

Chef’s Notes
Let the skin do the work—don’t move the chicken while searing for max crisp
Add green beans or baby potatoes straight to the pan for a full meal.

Pair It With
Side: Garlic mashed potatoes
Drink: Sparkling lemonade
Dessert: Honey butter cornbread cake

Nutrition Estimate (per serving)
Calories: ~460 | Protein: 34g | Fat: 32g | Carbs: 5g

Food Safety Tip
Chicken must reach 165°F internally. Store leftovers in an airtight container up to 3 days.

Low-Sodium / Lighter Swaps
Use unsalted butter
Swap broth for low-sodium stock
Remove skin after cooking to reduce fat

Easy Beef Skillet with Rice

Ingredients

1 lb ground beef (80/20 or lean)
1 tsp kosher salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp chili powder (optional)
1 tbsp olive oil
1 small onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 cup long-grain white rice (rinsed)
2 cups beef broth
1 tbsp Worcestershire sauce
½ cup shredded cheddar or Colby-Jack (optional)
Fresh parsley or green onions, for garnish

Tools

Large skillet with lid (cast iron works best)
Wooden spoon
Measuring cups

Steps

1. Heat olive oil in skillet over medium heat. Add ground beef and cook until browned; drain excess fat if needed.

2. Season beef with salt, pepper, garlic powder, onion powder, paprika, and chili powder.
   

3. Add onion and bell pepper; sauté 3–4 minutes until softened. Stir in garlic for 30 seconds.
   

4. Add rice, beef broth, and Worcestershire sauce. Stir well.
   

5. Bring to a gentle boil, then cover and reduce to low. Simmer 18–20 minutes until rice is tender.
   

6. Fluff rice, sprinkle cheese on top if using, cover 2 minutes to melt.
   

7. Garnish and serve hot.
   

Chef’s Notes

This is your weeknight MVP—swap in frozen mixed veggies if the fridge is looking bare.

For extra flavor, finish with a pat of butter or a splash of hot sauce.

Pair It With
Side: Simple cucumber-tomato salad
Drink: Iced sweet tea
Dessert: No-bake chocolate oat cookies

Nutrition Estimate (per serving)
Calories: ~470 | Protein: 28g | Fat: 22g | Carbs: 38g

Food Safety Tip
Cook ground beef to 160°F. Cool leftovers quickly and refrigerate within 2 hours.

Low-Sodium / Lighter Swaps
Use low-sodium beef broth
Sub ground turkey or 93% lean beef
Use brown rice (add ½ cup broth + extra cook time)

Creamy Tuscan Chicken (No Pasta)

Ingredients

2 lbs boneless, skinless chicken breasts or thighs
1½ tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
½ tsp paprika
2 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced
½ cup sun-dried tomatoes (in oil, drained & sliced)
1 cup heavy cream
½ cup chicken broth
½ cup freshly grated Parmesan cheese
1½ cups fresh spinach
1 tsp lemon juice
Fresh basil or parsley, for garnish

Tool

Large skillet (cast iron or stainless
Tongs
Whisk
Meat thermometer

Steps

1. Pat chicken dry and season with salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika.
   

2. Heat olive oil and butter in a skillet over medium-high heat.
   

3. Sear chicken 4–5 minutes per side until golden. Remove and set aside.
   

4. Reduce heat to medium. Add garlic and sun-dried tomatoes; sauté 30 seconds.
   

5. Pour in chicken broth, scraping up browned bits.
   

6. Stir in heavy cream and Parmesan. Simmer until sauce thickens.
   

7. Add spinach and stir until wilted.
   

8. Return chicken to skillet, spoon sauce over top, and simmer 5–8 minutes until chicken reaches 165°F.
   

9. Finish with lemon juice and garnish.
   

Chef’s Notes
Chicken thighs = extra juicy, breasts = lean and classic 💁🏽‍♀️
If sauce gets too thick, splash in broth or cream to loosen.

Pair It With
Side: Garlic roasted broccoli
Drink: Sparkling water with lemon
Dessert: Vanilla bean cheesecake bites

Nutrition Estimate (per serving)
Calories: ~520 | Protein: 42g | Fat: 36g | Carbs: 10g

Food Safety Tip
Cook chicken to 165°F and refrigerate leftovers within 2 hours.

Low-Sodium / Lighter Swaps
Use low-sodium chicken broth
Sub half-and-half for heavy cream
Reduce Parmesan slightly and boost herbs

Million Dollar Spaghetti

Ingredients

1 lb spaghetti
1 lb ground beef (or Italian sausage)
1 tsp kosher salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
1 jar (24 oz) marinara sauce
1 cup cottage cheese (or ricotta)
1 cup cream cheese, softened
½ cup sour cream
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tbsp butter
Fresh parsley, chopped (optional)

Tools
Large pot
Cast iron skillet or sauté pan
Mixing bowl
9×13 baking dish
Wooden spoon

Steps

1. Preheat oven to 350°F. Cook spaghetti in salted water until al dente. Drain and toss with butter.
   

2. In a skillet over medium heat, brown ground beef. Season with salt, pepper, garlic powder, onion powder, and Italian seasoning.
   

3. Stir in marinara sauce and simmer 5 minutes.

4. In a bowl, mix cottage cheese, cream cheese, and sour cream until smooth.

5. Layer half the spaghetti in the baking dish. Spread cheese mixture evenly over pasta.
   

6. Add remaining spaghetti, then pour meat sauce over top.

7. Sprinkle mozzarella and Parmesan evenly.
   

8. Bake uncovered 35–40 minutes until bubbly and lightly golden.

9. Rest 10 minutes before slicing. Garnish and serve.
   

Chef’s Notes
This dish tastes even better the next day—hello leftovers glow-up 💅
Swap ground beef for Italian sausage for extra richness.

Pair It With
Side: Garlic bread
Drink: Iced sweet tea or red wine
Dessert: Tiramisu cups

Nutrition Estimate (per serving)
Calories: ~610 | Protein: 34g | Fat: 36g | Carbs: 42g

Food Safety Tip
Cool leftovers quickly and refrigerate within 2 hours. Reheat to 165°F before serving.

Low-Sodium / Lighter Swaps
Use low-sodium marinara
Sub Greek yogurt for sour cream
Use part-skim mozzarella