This Chicken Pesto Pasta is an easy and delicious family-friendly dinner recipe that everyone will love! It comes together quickly and is full of flavor!

*Originally published 6/2017. Updated 11/2025*

Hi friends!

I’m excited to share this updated recipe for Chicken Pesto Pasta with you today! It is so easy and flavorful. Truly a dish the whole family can enjoy and I’ve been making it on repeat lately.

Why You’ll Love This Chicken Pesto Pasta

Just a few things to love about this recipe:

• It’s quick enough for a weeknight dinner but can also be fancy enough for date night.
• It’s easy to customize – you could easily add more veggies! Try dropping some chopped broccoli or green beans in with the pasta for the last few minutes of cooking.
• You can add a seasonal spin – Try adding some fresh sweet corn in the summer or some roasted squash in the Fall.
• High protein – You’ll get protein from the chicken and you can add even more protein by choosing a higher protein pasta. My kids love Barilla Plus!

Chicken Pesto Pasta Ingredients

For this recipe you’ll need:

• Chicken – I use boneless, skinless chicken breasts
• Marinade ingredients – oil, red wine vinegar, garlic powder, paprika and salt
• Tomatoes – I use grape or cherry tomatoes cut in half
• Garlic and butter – for flavor
• Heavy cream – to thicken the sauce slightly
• Pesto – feel free to use homemade or store-bought
• Parmesan – freshly grated!
• Pasta – pick your favorite shape!

How To Make Chicken Pesto Pasta

Making this recipe requires just a few simple steps:

• Marinate the chicken.
• Pan sear the chicken until cooked through and set aside.
• Cook the pasta according to package directions.
• In the same pan you cooked the chicken in, saute tomatoes, butter and garlic.
• Add the cream, pesto and parmesan.
• Stir in the cooked pasta and add chicken before serving!

Pesto Pasta Protein Options

This recipe works great with any type of chicken. Feel free to skip pan-searing the chicken and just mix in some leftover baked or grilled chicken, or use shredded rotisserie chicken to make it come together even more quickly!

If you don’t want chicken, you could sub shrimp in the same marinade!

Chicken Pesto Pasta Variations

Here are some easy variations to consider:

Vegetable variations

Feel free to change up the vegetables in this recipe. You could add asparagus, broccoli, green beans, zucchini or even a couple of handfuls of baby spinach!

Gluten-Free Chicken Pesto Pasta

To make this recipe gluten-free, just sub in a gluten-free pasta of your choice. I like Jovial or Tinkayada. The rest of the recipe is naturally gluten-free. Be sure to double-check the pasta if needed.

Creamy Chicken Pesto Pasta

To make this recipe even creamier, try melting in a few ounces of cream cheese when you add the heavy cream and pesto!

Seasonal variations

Try adding peas or asparagus in the spring, roasted squash in the fall and fresh corn, zucchini and/or green beans in the spring.

Healthy Chicken Pesto Pasta

This recipe is already fairly healthy. To add more nutrients, try:

• Swapping in whole wheat pasta or a higher protein pasta option
• Add more veggies. You can easily add several more servings of vegetables to this recipe!
• Cut back on the pesto a little bit and add some fresh basil and cayenne pepper or red pepper flakes for extra flavor.

Easy Chicken Pesto Pasta

To make this dish as easy as possible, grab a rotisserie chicken and skip cooking the chicken. And grab some store-bought pesto vs making your own!

What To Serve with Chicken Pesto Pasta

This pasta dish could be a complete meal on its own but if you’re looking for something to serve with it, try:

• Salad! A simple salad would be great. Or try this Loaded Strawberry Spinach Salad or this Mediterranean Chopped Salad.
• Garlic bread – Always goes great with pasta! Try this Homemade Garlic Bread.
• Side of veggies – You can never have too many! Try Crispy Green Bean Fries, Maple Glazed Carrots or Cheesy Broccoli!

Chicken Pesto Pasta vs Caprese Pasta

Caprese Pasta Salad typically has a base of noodles and includes tomatoes and fresh basil as well, but it often comes with a balsamic dressing and the addition of fresh mozzarella. Here’s a recipe for Caprese Pasta Salad. Chicken pesto pasta has a pesto-based dressing/sauce. You could definitely add fresh mozzarella pearls to the chicken pesto pasta!

Meal Prep Chicken Pesto Pasta and Storage

Can chicken pesto pasta be made ahead of time? Yes! It holds up well and can be stored in the fridge. Just reheat in the microwave when ready to eat.

You can even enjoy this pasta dish warm or cold which makes it a great option to pack for lunch.

Pesto Chicken Pasta Recipe

Here’s how you make it:

Chicken Pesto Pasta

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Chicken Pesto Pasta is an easy and delicious family-friendly dinner recipe that everyone will love! It comes together quickly and is full of flavor!

• Author: Lindsay
• Yield: serves 4

Ingredients

For the chicken:

• 1 – 1.5 pounds boneless, skinless chicken breast, pounded thin
• 2 Tbsp oil
• 2 Tbsp red wine vinegar
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt

For the pasta

• 2 cups uncooked pasta (shape of your choice)
• 2 Tbsp butter
• 3 cloves garlic, minced
• 1 pint cherry or grape tomatoes, halved
• 1/2 cup heavy cream
• 1/2 cup pesto
• 1/4 cup freshly grated parmesan, plus more for serving
• 1/2 tsp cayenne pepper or red pepper flakes, optional

Cook Mode Prevent your screen from going dark

Instructions

1. In a large Ziploc bag, combine chicken, oil, vinegar, garlic powder, paprika and salt. Shake to combine and let marinate at least 30 minutes, up to overnight.
2. In a large pan over medium heat, add 1 Tbsp oil and pan sear chicken breasts 3-4 minutes per side until cooked through to a temperature of 165 degrees F.
3. Remove from pan and set aside.
4. Cook pasta according to package directions. Reserve 1/4 cup pasta water before draining.
5. In the same pan you used for the chicken, add butter, garlic and tomatoes and saute over medium heat for 5 minutes.
6. Turn heat to low and add cream, pesto, parmesan, red pepper and reserved pasta water and stir gently for 2-3 minutes.
7. Add drained pasta and stir to coat.
8. Serve with sliced chicken on top or cut up chicken and mix in with the pasta. 
9. Top with fresh parmesan before serving.

So easy, right?!

Chicken Pesto Pasta FAQs

What is the best pasta to use for chicken pesto pasta?

You can use any kind of shape or type of pasta you want for this recipe! Just cook according to package directions! I typically make it with spirals or elbows.

Can I make creamy chicken pesto pasta without heavy cream?

You could try adding in some plain Greek yogurt or cream cheese to add some creaminess to the pasta without heavy cream.

How do I make chicken pesto pasta healthier?

To make this pasta healthier, try using a whole wheat or high protein pasta. You could also try a chickpea-based pasta like Banza. And add some extra vegetables! Green beans, broccoli, asparagus, corn and zucchini would all work well in this recipe. You could saute the corn or zucchini with the tomatoes or toss the green beans, asparagus or broccoli in to cook with the pasta.

Can I use rotisserie chicken in chicken pesto pasta?

Yes! To help this meal come together even more quickly, swap cooking the chicken breasts for just mixing in some rotiserie chicken at the end.

What vegetables go best in chicken pesto pasta?

Lots of vegetables would work well in this recipe. Things that can cook quickly in boiling water like broccoli, cauliflower, green beans or asparagus are great. You could also roast up a tray of your favorite root vegetables like sweet potatoes and mix those in at that end! In the summer, corn and zucchiini are great choices.

Can I make chicken pesto pasta gluten-free?

Yes! To make this recipe gluten-free, use a gluten-free pasta and check to make sure your pesto is gluten-free.

How do I store and reheat chicken pesto pasta?

Store your pasta dish in a glass container in the fridge for up to 4 days. To reheat, simply put in the microwave!

Can I serve chicken pesto pasta cold as pasta salad?

Yes! This pasta can be eaten warm or cold. Reheat if you want or pack it in a lunchbox and enjoy it cold!

Is homemade pesto better than store-bought for chicken pesto pasta?

Either homemade or storebought pesto will work well in this recipe! If you want to make your own, try this Basil Pesto recipe.

Can I make chicken pesto pasta ahead of time for meal prep?

Yes! This pasta dish holds up well in the fridge making it perfect for meal prep. Make it ahead of time and enjoy it for lunch or dinner all week long!

Want more recipes like this? Try:

• Broccoli Pesto Pasta
• Slow Cooker Pesto Chicken Tortellini
• Instant Pot Pasta with Meat Sauce
• Pesto Chicken Quinoa Bowls

Enjoy!
–Lindsay–

This cheesy broccoli recipe is made with a simple cheese sauce that’s ready in minutes and perfect for drizzling or dipping.

*Originally published 8/2014. Updated 4/2025*

Hi Friends!

Today I’m sharing a simple cheese sauce for broccoli that the whole family will love! Recently my 8 year old has started eating broccoli. While she doesn’t yet enjoy it raw or roasted, she will eat a few pieces of steamed broccoli with her dinner. I’ve been looking for ways to make it a bit more exciting since we have yet to find a salad dressing she loves.

Enter cheese sauce! This traditional cheese sauce for broccoli is the perfect way to make broccoli, or other vegetables, more appealing to kids! This recipe is easy to make and super versatile so you can make a batch and serve some with veggies and some with chips!

If you’re looking for more ways to use broccoli check out these 20+ Easy Broccoli Recipes. And find even more ideas in this post for Quick and Easy Vegetable Recipes.

Quick cheese sauce for broccoli ingredients

To make this simple sauce you just need a few simple ingredients:

• Butter
• Flour – You can use a 1:1 gluten-free flour blend if needed
• Milk – I use 2%
• Cheddar cheese – use your preference of mild, medium or sharp
• Seasonings – salt and garlic powder

How to make cheesy broccoli

To make this recipe:

• Melt butter in a saute pan over medium heat.
• Sprinkle with flour.
• Slowly add milk, whisking constantly for 1-2 minutes.
• Reduce heat to low and add cheese, garlic powder and salt.
• Taste and adjust seasonings as needed.
• Serve with broccoli prepared however you like it- steamed, roasted, sauteed, etc.

Can you make this a no butter cheese sauce?

Yes! In fact when I originally posted this recipe years ago, I used olive oil instead of butter and it works great!

Kid-Friendly Vegetable Recipes

If you’re looking for more kid-friendly recipes, check out this post: Quick & Easy Vegetable Recipes. Or try these Maple Glazed Carrots – just omit or decrease the hot sauce.

Broccoli Cheddar Sauce Recipe

Here’s how you make it:

Cheesy Broccoli

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

This cheesy broccoli recipe is made with a simple cheese sauce that’s ready in minutes and perfect for drizzling or dipping.

• Author: Author: Lindsay L

Ingredients

• 2 Tbsp butter
• 1 Tbsp flour (you can use gluten-free flour if needed
• 1 cup milk
• 8 oz shredded cheddar cheese (i use medium cheddar)
• 1/2 tsp garlic powder
• 1/2 tsp salt (more if needed)
• broccoli prepared as you like it!

Cook Mode Prevent your screen from going dark

Instructions

1. In a pan, melt butter over medium heat.
2. Sprinkle in flour and stir to combine.
3. Slowly add milk, whisking constantly for 1-2 minutes.
4. Reduce heat to low and add cheese and spices.
5. Stir until melted and let thicken 2-3 minutes.
6. Taste and adjust seasonings as needed.
7. Serve with or pour over vegetables and serve immediately.

Cheesy broccoli FAQs:

Can I make cheese sauce for broccoli without milk?

The milk is a critical ingredient in this particular recipe. If you’re looking for low lactose, cheddar cheese is naturally low in lactose and you can use lactose-free milk.

What’s a good substitute for butter in cheese sauce?

You can substitute oil for butter in this recipe.

How do you make a light cheese sauce for vegetables?

To lighten this recipe a bit, use skim milk. I don’t like using low-fat cheese in sauces but you could try. You could also try this Skinny Cheese Sauce from Cabot.

Can I use plant based milk in cheese sauce?

Although I haven’t tried it myself, you could try replacing the cow’s milk in this recipe with soy or almond milk. Or try this creamy vegan cheese sauce or this easy vegan nacho cheese sauce.

What’s the best cheese to use for broccoli cheese sauce?

Cheddar cheese is used in many traditional cheese sauce recipes. You could also try Gouda, Fontina or Asiago or even Colby Jack for a more mild flavor.

How can I thicken cheese sauce without flour?

You can use cornstarch to thicken the sauce if you don’t want to use flour. Or try this Easy Flourless Cheese Sauce or this Creamy White Cheese Sauce without Flour.

Can I meal prep cheesy broccoli in advance?

I do find this cheese sauce is best served immediately after making. To save time, you could prepare the broccoli in advance and then quickly whip up the cheese sauce when it’s time to eat.

How do I reheat broccoli with cheese sauce?

If you’re going to reheat the cheese sauce, I would not drizzle it on the broccoli. Save what you don’t eat separately in a glass container and then reheat at half power in the microwave, stirring frequently.

Cheesy Broccoli – Perfect for picky eaters!

What to serve with cheesy broccoli

If you’re looking for main dishes that pair well with cheesy broccoli, try:

• Avocado Chicken Burgers
• Spicy Greek Yogurt Chicken
• Pesto Chicken Quinoa Bowls

Enjoy!
–Lindsay–

This Instant Pot Vegetarian Lasagna Soup is a quick and easy comfort food dinner that’s ready in under 30 min and makes enough to have leftovers for lunch!

*Originally published 1/2018. Updated 11/2024*

Hi friends!

Let’s talk about this Instant Pot Lasagna Soup! It’s all the goodness of lasagna without all the time spent layering! For this version, we’re using lentils- one of my favorite vegetarian protein sources. They cook quickly and don’t have a strong flavor.

If you’re looking to transition more plant-based meals, one of my favorite places to start is by replacing ground meat with lentils. They are similar in size and shape to crumbles of cooked ground meat and pairing them with finely diced mushrooms can help add a bit of heartier/meatier texture.

Here are some other lentil recipes to try:

• How To Cook Lentils On The Stove
• 20+ Healthy Green Lentil Recipes
• 15+ Easy Red Lentil Recipes
• Instant Pot Vegan Lentil Taco Salad
• Vegan Red Lentil Curry

Instant Pot Lasagna Soup

Lasagna soup is just as it sounds – all the goodness of lasagna, in soup form…so you don’t have to worry about cooking, layering, putting in the oven, etc. Just dump everything in a big pot and voila! When I served this to my husband, he said he definitely couldn’t tell it was meat-free, which I think is the goal for a lot of people serving plant-based meals to meat-eaters.

Best Lasagna Soup Recipe Ingredients

To make this soup you just need a few basic ingredients:

• Lentils – start with dry brown or green lentils.
• Onion & garlic – adds flavor
• Mushrooms – add a bit more “meaty” texture”. I typically use baby portobello but white mushrooms are fine too.
• Chopped frozen spinach – no need to thaw ahead of time. You can also skip this and mix in fresh baby spinach after cooking
• Lasagna noodles – break them into a pieces before adding them to the pot
• Pasta sauce – use your favorite!
• Broth – vegetable broth to keep it vegetarian or chicken broth is fine too
• Cheese – I use ricotta and shredded mozzarella. You could also mix in some freshly grated parmesan at the end

How To Make Lasagna Soup

Making this soup in the instant pot really couldn’t be easier:

• Add all the ingredients to the Instant pot except the shredded mozzarella cheese.
• Cook for 8 minutes.
• Release the pressure, stir in the shredded cheese and serve!

Easy Recipe For Lasagna Soup

So here’s how you make the Instant Pot vegetarian version:

Instant Pot Vegetarian Lasagna Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

This Instant Pot Vegetarian Lasagna Soup is a quick and easy comfort food dinner that’s ready in under 30 min and makes enough to have leftovers for lunch!

• Author: Lindsay
• Prep Time: 5 min
• Cook Time: 8 min
• Total Time: 13 minutes
• Yield: serves 4-6

Ingredients

• 2/3 cup dry lentils
• 1/2 cup diced onion
• 1.5 cup finely diced mushrooms (i use baby portabello)
• 2–3 cloves garlic, minced
• 8 oz chopped frozen spinach
• 7 uncooked lasagna noodles, broken into pieces
• 24 oz jar pasta sauce
• 1 quart vegetable broth (low-sodium)
• 1 cup ricotta cheese
• 1 tsp oregano
• 2 Tbsp fresh parsley, minced
• 1/2 tsp salt (or more to taste)
• 1–2 cups shredded mozzarella cheese

Cook Mode Prevent your screen from going dark

Instructions

1. Combine all ingredients except shredded mozzarella in the Instant Pot.
2. Use the manual (or pressure cook) button to cook for 8 minutes.
3. Use manual or quick release, stir in shredded cheese and serve.

Pretty easy right?

Instant Pot Vegetarian Lasagna Soup FAQs

Can you make one pot lasagna soup on the stovetop?

Yes! This recipe can be made on the stovetop. Just add the ingredients, bring to a boil, then simmer for about 15 minutes before stirring in the shredded mozzarella.

If you’re looking for a meat-based one pot lasagna soup, try:

• Lasagna Soup Recipe
• Easy Lasagna Soup

Can you make slow-cooked lasagna soup? Do you have a Slow Cooker Lasagna Soup recipe?

Yes! Lasagna soup works great in the slow cooker! Although I haven’t tried it, you could probably use this exact recipe in the slow cooker and just cook on low for 8 hours. But if you’re looking for a recipe specifically tested for the slow cooker, try:

• Easy Crockpot Lasagna Soup
• Quick & Easy Crockpot Lasagna Soup
• Slow Cooker Lasagna Soup

Can you make lasagna soup vegan?

To make this soup vegan, you need to use vegan cheese. You can try storebought or make you’re own using a recipe like this Vegan Ricotta. You’ll also need vegan mozzarella – try Follow Your Heart or Violife.

What is white chicken lasagna soup?

White lasagna uses a bechamel sauce made of butter, flour and milk instead of a red sauce like a traditional lasagna. It typically pairs better with chicken than ground meat but you can use it with either. Here are a few recipes for white lasagna:

• White Lasagna Soup
• One Pot White Chicken Lasagna Soup
• Creamy White Chicken Lasagna Soup

Is this healthy lasagna soup?

Yes! This instant pot vegetarian lasagna soup is packed with protein, fiber and vegetables and makes a great complete meal on its own. Pair it with a side salad and some crusty bread for an even more robust dinner!

How do I make a more creamy lasagna soup?

Two options for making this soup even creamier – add more cheese or stir in up to a cup of heavy cream before serving!

What’s the best lasagna soup recipe using ground meat?

To make this recipe using ground meat, use the saute function of the instant pot to cook the meat first and drain off any grease. Then add remaining ingredients and cook as directed.

Recipe for Instant Pot Vegetarian Lasagna Soup

Want more Instant Pot recipes? Check out my Instant Pot Recipe Archives here.

And if you try this in the slow cooker, be sure to let me know how it goes!

Enjoy!

This broccoli chicken quinoa casserole is perfect for a healthy, balanced meal. Perfect for food prep or make it for dinner and enjoy the leftovers for lunch!

Hi friend!

We’re continuing our series of easy quinoa meals with another easy and flavorful chicken and broccolic quinoa casserole. In case you missed any of the previous recipes, be sure to check out:

• Slow Cooker Chicken Quinoa Enchilada Casserole
• Quinoa Risotto
• Easy Sheet Pan Shimp Quinoa Bowl
• Greek Quinoa Salad with Feta
• Tuna Quinoa Cakes

Since my last recipe was a slow cooker recipe, I decided to use the oven this time. This recipe does involve making a quick cheese sauce on the stovetop but I promise it’s not too much extra work.

How To Make Chicken and Broccoli Quinoa Casserole

To make this casserole you just need a few simple ingredients:

• Broccoli – I use fresh broccoli florets
• Quinoa- I use white but you could also use tri-colored quinoa
• Chicken – Boneless, skinless chicken breasts work well but you could also use chicken thighs
• Chicken broth
• Bacon – This is optional but adds flavor
• Leeks – I always keep these on hand in the freezer but you could substitute onions
• Cornstarch – This is used as a thickening agent
• Milk – I use 2% milk but any kind should work
• Cheese – Cheddar or Colby jack are good options. To change things up you could try pepper jack
• Spices – A simple blend of paprika, garlic powder, salt and cayenne pepper

Chicken Broccoli and Quinoa Bake Recipe

Here’s the recipe and directions!

Chicken Quinoa Broccoli Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

chicken quinoa broccoli casserole

• Author: Lindsay

Ingredients

• 1.5 pounds chicken breast, cut into bite-sized pieces
• 1 cup quinoa, rinsed
• 1 cup chicken broth
• 4 cups chopped broccoli
• 3–4 strips bacon, diced
• 2 Tbsp butter
• 2/3 cup sliced leeks
• 2 Tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1 cup milk
• 2 cups grated cheddar cheese, divided (or colby jack)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 375 degrees F.
2. Spray 9×13 pan with oil and add diced chicken, broccoli, quinoa and broth to the pan.
3. Cook bacon in a pan, then drain excess grease and add bacon to the chicken mixture.
4. Wipe the pan clean, add butter and leeks and saute 3-4 minutes.
5. Add cornstarch and spices and stir to combine.
6. Slowly add milk, stirring constantly.
7. Add 1 cup shredded cheese and stir for 2-3 minutes until cheese is melted and mixture is slightly thickened.
8. Add cheese sauce to the chicken mixture in the pan and stir until well combined.
9. Cover pan with foil and bake for 30 minutes.
10. Remove foil, stir well and return to oven for 30 more minutes.
11. Stir again, top with remaining cheese and place under broiler for about 4 minutes.

Healthy Chicken Broccoli Quinoa Casserole FAQs

Can I use frozen broccoli instead of fresh?

Since frozen broccoli releases moisture as it cooks, subbing fresh for frozen could affect this casserole. I recommend using fresh but if you don’t have it, I would saute the frozen broccoli for a few minutes to help it thaw before adding to the casserole.

Can this recipe be made gluten-free?

This recipe is naturally gluten-free! If necessary, look for certified gluten-free quinoa, bacon cornstarch and spices.

How can I make this casserole vegetarian?

You could substitute cannellini or great northern beans for the chicken and omit the bacon to make this casserole vegetarian.

Can I prepare this casserole ahead of time?

Yes! This casserole is great for food prep. Simply cook it when you have time and reheat the leftovers when you’re ready to eat them.

How should I store and reheat the leftover broccoli chicken quinoa casserole?

Store the casserole in a glass storage container and reheat in the microwave or warm in the oven!

Can I freeze this casserole?

Yes! I love to use Souper Cubes (aff link) to freeze this casserole in 1 or 2 cup portions and then reheat to eat in the future.

Can I add other vegetables to this chicken and broccoli quinoa casserole?

You could easily mix in vegetables like corn, bell peppers, or green beans. I would not recommend adding firmer vegetables like potatoes or carrots unless they diced very small to ensure they cook.

Is there a dairy-free version of this recipe? What can I substitute for cheese?

This recipe is not dairy-free but you could try this Easy Broccoli Quinoa casserole from Ela Vegan.

Looking for a similar recipe with the quinoa cooked ahead of time? Try one of these:

• Creamy Chicken Broccoli and Quinoa Casserole
• Broccoli Quinoa Casserole
• Roasted Broccoli, Chicken & Cheddar Bake

Enjoy!
–Lindsay–

This slow cooker chicken quinoa enchilada casserole is perfect for lunch or dinner on a busy week. Or enjoy some now and freeze half for later.

Hi friends!

I’ve got a new slow cooker recipe for you! I’ve been on a mission lately to find some delicious ways to enjoy quinoa. A few recipes I’ve developed so far and make often include:

• Quinoa Risotto
• Easy Sheet Pan Shrimp Quinoa Bowls
• Greek Quinoa Salad with Feta
• Broccoli Chicken Quinoa Casserole

Since we’re deep into the middle of winter, I knew I wanted to test out some casserole-style recipes since they’re easy to make and they’re warm and comforting on cold nights.

Chicken Enchilada Casserole with Quinoa

This slow cooker casserole is a new favorite of mine. The best part about it is that it truly is a set-it-and-forget-it meal. Just dump all of the ingredients in, give it a stir and let it cook.

Here’s all you need to make it:

• Quinoa- uncooked. I like to rinse mine first.
• Black beans – drained and rinsed
• Corn – I use canned but frozen is fine
• Diced tomatoes – I use plain diced tomatoes but you could also use Rotel
• Diced green chilis – choose mild or hot depending on your spice preference
• Chicken broth
• Enchilada sauce – use your favorite brand. I use a 16 oz jar. If you’re using 10 oz cans, I would use two and reduce the chicken broth by 1/4 cup.
• Cumin, chili powder, garlic powder and salt
• Shredded cheese – I use colby jack but you could use cheddar or even pepper jack

How To Make Chicken Quinoa Enchilada Bake in the Crockpot

To make this slow cooker casserole, simply combine all ingredients except the cheese in the crockpot and stir well. Cook on low for about 6 hours, then shred the chicken and stir in the cheese before serving!

Chicken Quinoa Enchilada Slow Cooker Recipe

Here’s the recipe I use. It’s very forgiving so feel free to add some extra veggies or double the beans and skip the chicken etc to meet your family’s needs.

Slow Cooker Chicken Quinoa Enchilada Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This slow cooker chicken quinoa enchilada casserole is perfect for lunch or dinner on a busy week. Or enjoy some now and freeze half for later.

• Author: Lindsay
• Yield: serves 8

Ingredients

• 1.5 pounds boneless, skinless chicken breast
• 1 cup quinoa, uncooked
• 1.25 cups chicken broth
• 16 oz enchilada sauce *
• 1 (15.5oz) can corn, drained
• 1 (14 oz) can diced tomatoes, drained
• 1 (15.5oz) can black beans, drained and rinsed
• 1 (4 oz)can diced green chilis
• 1 Tbsp cumin
• 1 Tbsp chili powder
• 1 Tbsp garlic powder
• 1 tsp salt
• 1.5 cups shredded cheese (I use Colby Jack)

Cook Mode Prevent your screen from going dark

Instructions

1. Combine all ingredients except the cheese in a crockpot.
2. Stir well.
3. Cook on low for 6 hours. 
4. Shred the chicken and stir in the cheese before serving

Notes

* I use a 16 oz jar of enchilada sauce. If you’re using a 10oz can, I would use 2 cans and reduce the chicken broth to 1 cup.

Make this spicy by using spicy enchilada sauce and hot green chilis or keep it mild.

Slow Cooker Chicken Quinoa Enchilada Casserole FAQs

Can I freeze slow cooker chicken quinoa enchilada casserole?

Yes! Let it cool completely and then portion into containers to freeze. I love Souper Cubes (aff link)

Can you make this slow cooker quinoa enchilada recipe vegetarian?

You can easily leave out the chicken in this recipe and use vegetable broth instead of chicken broth. Try adding another can of black beans or some pinto beans for variety.

Can you make this recipe in the instant pot?

I haven’t tried this recipe in the instant pot yet but you could try this recipe for Instant Pot Quinoa Enchiladas.

Can I add other vegetables to the quinoa enchilada casserole?

Absolutely. Some diced peppers and onions would make a great addition.

Need more crockpot recipes? Try these:

• Crockpot French Dip
• Crockpot Chicken Taco Soup
• Crockpot Potato Soup with Hashbrowns
• Slow Cooker Creamy Mexican Chicken

Enjoy!
–Lindsay–

This Sheet Pan Caprese Chicken is the perfect weeknight dinner. It’s packed with flavor and easy to customize, plus cleanup is a breeze!

*Originally published 5/2019. Updated 12/2023*

Hi friends!

I’ve gotten a lot of requests for sheet pan chicken recipes and I’ve got a super easy one to share with you today. I’m a huge fan of sheet pan meals because they’re so easy to throw together and even easier to clean up. This one cooks in no time at all and it is full of flavor.

If you haven’t ventured into the world of sheet pan meals, there are so many great ones out there! The benefits of sheet pan meals include how quickly you can cook both a main dish and sides at the same time, how many different flavor combos are out there and how easy the cleanup is especially if you line your pans with foil or parchment paper.

I’ve shared several sheet pan meals on the blog over the years. Some of my favorites include Sheet Pan Gnocchi with Sausage, Sheet Pan Italian Salmon, Easy Sheet Pan Shrimp Quinoa Bowl and Sheet Pan Shrimp Fajitas.

Sheet Pan Chicken Breast Recipes

If you’re looking for more sheet pan chicken recipes, here are some to try using boneless, skinless chicken breasts:

• Sheet Pan Garlic Herb Butter Chicken and Potatoes
• Sheet Pan Chicken Pitas
• Sheet Pan Chicken & Apples with Potatoes
• Parmesan Crusted Sheet Pan Dinner
• Sheet Pan Honey Mustard Pretzel Chicken

Sheet Pan Chicken Thigh Recipes

If you’re partial to chicken thighs you’re not alone! A lot of people love them for sheet pan meals because they’re a bit higher in fat and tend to stay juicy vs drying out. Here are a few recipes to try:

• Greek Sheet Pan Chicken
• Easy Sheet Pan Chicken
• Sheet Pan Honey Mustard Chicken
• Easy Sheet Pan Chicken Thighs

How To Make This Sheet Pan Chicken Dinner

Making this sheet pan dinner couldn’t be easier! Here’s what you do:

• Prepare a simple balsamic marinade and let the chicken marinate at least 2 hours or overnight.
• Trim the ends off green beans and place them on a baking sheet with cherry tomatoes.
• Spray green beans with oil and sprinkle with salt.
• At the other end of a baking sheet, place the marinated chicken.
• Bake for 15 minutes.
• Remove the green beans, drain the liquid from around the chicken and then top the chicken with fresh mozzarella and tomatoes and broil for a few minutes to melt the sheet.
• Drizzle everything with more balsamic vinegar if you want to and serve!

Sheet Pan Caprese Chicken Recipe

Here’s how you make this Sheet Pan Caprese Chicken. 

Sheet Pan Caprese Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Sheet Pan Caprese Chicken is the perfect weeknight dinner. It’s packed with flavor and easy to customize, plus cleanup is a breeze!

• Author: Lindsay
• Yield: serves 4-6

Ingredients

• 1.5 pounds boneless skinless chicken breast
• 1/4 cup balsamic vinegar
• 2 Tbps oil
• 1 Tbsp maple syrup (or honey)
• 1– 2 tsp dijon mustard
• 1 tsp oregano
• 1/2 tsp basil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 pound green beans, ends trimmed
• 1 pint cherry tomatoes (reserve 4–5 tomatoes and slice them thinly)
• fresh mozzarella
• fresh basil
• optional – fresh pesto

Cook Mode Prevent your screen from going dark

Instructions

1. Cut chicken breasts into 3-4 pieces and pound to even thinness.
2. Place chicken in a ziploc bag with balsamic, oil, maple syrup, mustard and spices.
3. Mix until well combined and marinate in the fridge for at least 2 hours, up to 24 hours.
4. On a large baking sheet, make one foil compartment that takes up 2/3 of the baking sheet and fill with the green beans and cherry tomatoes. Spray or drizzle with oil and sprinkle with salt.
5. Make a separate foil compartment for the chicken breasts on the remaining 1/3 of the baking sheet. Pinch the edges up so the juices will stay contained as the chicken cooks.
6. Bake at 400 degrees F for 15 minutes. (Chicken temperature should be around 155 degrees).
7. Remove the green beans/tomatoes from the sheet pan and drain the liquid from the foil section around the chicken.
8. Top each chicken breast with a slice of fresh mozzarella and a few thinly sliced cherry tomatoes.
9. Place under the broiler on high for 5-6 minutes until cheese is melted and bubbly and chicken is cooked to 165 degrees F.
10. Serve warm, drizzle with additional balsamic vinegar and sprinkle with fresh basil before serving if you want to!

Notes

• Swap green beans for another veggie like broccoli, cauliflower or asparagus if you want to!
• Try spreading each chicken breast with 1 Tbsp pesto before topping with cheese and broiling for extra flavor!
• I like my green beans cooked but still crunchy. If you prefer them softer, you may want to put the green beans in alone for 5 minutes before adding the chicken.

See?? Super simple! As I mentioned above, if you want to add some extra flavor, spread some pesto on the chicken before you top it with mozzarella!

Sheet Pan Chicken Recipes FAQs

What is chicken caprese made of?

Caprese generally means a combination of fresh mozzarella and tomatoes plus basil, salt and oil. This chicken caprese recipe combines all of those ingredients with a base of balsamic marinated chicken to turn it into a healthy, flavorful sheet pan chicken dinner.

How long to cook sheet pan chicken?

The exact cook time for sheet pan chicken will depend on the type and thickness of chicken used. I pound my chicken relatively thin before cooking so that it cooks quickly and it’s all the same thickness so it cooks evenly.

Depending on the thickness of the chicken breasts or thighs you use, cook time may be longer that that stated in this recipe.

What goes with caprese chicken?

Since you’re cooking the main protein and some vegetables all at once, you really don’t have to add much to make this a complete meal. I’d recommend adding some of your favorite carbohydrates. Try some rice or quinoa, roasted potatoes or even your favorite pasta!

Is chicken caprese healthy?

Yes! Lean chicken breasts are marinated to add a lot of flavor and paired with your favorite veggies for a healthy, balanced meal.

Is caprese chicken gluten-free?

Yes! This recipe for caprese chicken is gluten-free. Just make sure any additional side dishes you pair with it are gluten-free if needed!

Can you make sheet pan chicken caprese with potatoes or asparagus?

The great thing about this recipe is that you can easily customize the vegetables. You could swap green beans for asparagus or broccoli with a very similar cook time. If you prefer to swap potatoes, they probably require 10-15 minutes of cook time by themselves before you add the chicken!

What cheese alternatives can I use in my sheet pan caprese chicken?

If you don’t have fresh mozzarella available, this would be equally delicious with most types of cheese. Try provolone, havarti or muenster!

Can I prepare sheet pan caprese chicken ahead of time? What’s the best way to reheat leftover caprese chicken?

Yep! You can marinate and then assemble the sheet pan and store it in the fridge until you’re ready to bake it. Or you can bake it ahead of time and reheat when you’re ready to eat. Try using an air fryer at lower heat to reheat the chicken and re-melt the cheese. Or simply microwave to reheat!

Let me know if you give this one a try!! Be sure to check out all my other sheet pan meals as well!

Enjoy!
–Lindsay–

This homemade pepperoni bread is so delicious it’s guaranteed to be a hit at your next tailgate or party! If you’re short on time, use store-bought refrigerated pizza dough.

Hi friends!

This homemade pepperoni bread has been a big hit at our house so I wanted to share it with you today. This summer we perfected our favorite homemade pizza dough recipe and we discovered that we can use that recipe to make homemade pepperoni bread as well.

With tailgate season coming, this is an easy appetizer you can serve at parties and gatherings that’s guaranteed to be a hit with the whole crowd.

How Long Does It Take To Make Homemade Pepperoni Bread

The most time-consuming part of this recipe is making the homemade dough and even that doesn’t take that long because you don’t have to wait for the dough to rise.

But if you’re really short on time, you can grab some refrigerated pizza dough and use that.

Easy Homemade Pepperoni Bread Dough

When we make our dough we use bread flour, but you can use regular all-purpose flour as well.

To make the dough we just combine sugar and warm water, sprinkle some yeast on top and let it sit for 5 minutes.

Then mix in salt, oil and flour and let the mixer knead it up for a few minutes. This recipe makes 2 loaves so divide the dough in half. You can always freeze half for later!

Stretch your dough into a rectangle, layer on provolone cheese and pepperoni, brush with melted butter, sprinkle with herbs, bake and slice!

Homemade Pepperoni Bread Recipe

Here’s the recipe we use:

Homemade Pepperoni Bread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This homemade pepperoni bread is so delicious it’s guaranteed to be a hit at your next tailgate or party! If you’re short on time, use store-bought refrigerated pizza dough.

• Author: Lindsay
• Yield: 2 loaves

Ingredients

• 1 cup warm water
• 2 tsp sugar
• 1 tsp active dry yeast
• 1 tsp kosher salt
• 2 Tbsp oil (I use avocado oil)
• 3 – 3.5 cups bread flour (or AP flour)
• 6 oz package of pepperoni
• 20– 25 slices provolone cheese
• 2 Tbsp melted butter
• garlic powder and oregano for sprinkling

Cook Mode Prevent your screen from going dark

Instructions

1. In the bowl of a stand mixer, combine sugar and warm water.
2. Sprinkle yeast on top and let it sit 5 minutes.
3. Add salt, oil and 3 cups of flour.
4. Let the mixer mix for 3-5 minutes. Add flour 2 Tbsp at a time until dough is tacky but not sticky.
5. Divide dough in half
6. Spread one half of the dough into a large rectangle (10-12 inches wide).
7. Starting on the short end of the rectangle, lay 2-3 pieces of provolone cheese and top with pepperoni.
8. Fold the dough over and repeat on top of the layer you just folded over.
9. Repeat 2-3 more times until you run out of dough, making sure to end seam side down.
10. Repeat with the other half of the dough.
11. Place loaves on a baking sheet, brush with melted butter and sprinkle with garlic powder and oregano.
12. Bake at 400 degrees F for 20-25 minutes.
13. Let cool 10 minutes, then slice and serve.

Pepperoni Bread FAQs

Can you freeze homemade pepperoni bread?

Yes, you have two options. You could make the pepperoni bread, let it cool, slice it and freeze wrapped in aluminum foil and placed in a Ziploc bag. Or you could make the dough, freeze half of it and just pull the dough out of the freezer when you’re ready to make a loaf of pepperoni bread.

Best cheese for homemade cheesy pepperoni bread?

This is going to depend on personal preference. For most people, the top choice is provolone. It has a smoky flavor that pairs well with pepperoni. We’ve also made it with havarti. Or you could try pepperjack to add a little kick!

Homemade pepperoni bread with crescent rolls

If you’re looking for an option using crescent rolls, try my Turkey and Cheese Roll-ups but swap pepperoni for the turkey.

Could you make homemade pepperoni bread sticks?

If you prefer, you could split the dough in half and then into 6-8 smaller balls, spread into a smaller rectangle and add a layer or two of pepperoni and cheese and then fold the dough over, ending seam side down so the shape looks more like individual bread sticks.

Need another party appetizer idea? Here are a few:

• How To Make Soft Pretzel Bites
• Cream Cheese Fruit Dip
• Crispy Pulled Pork Potato Skins

Enjoy!
–Lindsay–

These Cottage Cheese Egg Muffins are a high-protein breakfast option that can be prepped ahead of time and eaten on the run! They’re a fun change from traditional egg cups!

{Originally published in 2013. Updated 2018 & 2023}

Hi Friends!

Cottage cheese is having a moment right now if you haven’t noticed and lately, I’ve been making these cottage cheese egg muffins that I first developed back in 2013. They’re still just as good as I remember.

Cottage Cheese Egg Muffins

These are similar to traditional egg muffins, but instead of being all egg, I mixed in some cottage cheese to change things up! You can just mix the cottage cheese in as is, but I’ve also discovered that if you don’t love cottage cheese, blending it up first to make it smooth it an easy trick. I actually use an immersion blender to to blend my cottage cheese and eggs together.

How To Make Egg Muffins with Cottage Cheese

The nice thing about these muffins is that they’re super easy to customize so here’s how I make them:

• Mix or blend cottage cheese and eggs together until well-blended.
• Add mix-ins. I like to use leftover chicken, chicken sausage or bacon or even beans and then add cheese and whatever veggies I have on hand. Peppers, onions, chopped kale, mushrooms etc work well.
• Pour the mixture into silicone muffin tins and top with more cheese if desired.
• Reheat as needed.

High Protein Egg Muffins With Cottage Cheese Recipe

Here’s a recipe to use as a guide:

Cottage Cheese Egg Muffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 7 reviews

These Cottage Cheese Egg Muffins are a high-protein breakfast option that can be prepped ahead of time and eaten on the run! They’re a fun change from traditional egg cups!

• Author: Lindsay
• Prep Time: 10 min
• Cook Time: 30 min
• Total Time: 40 minutes
• Yield: Makes 10-12 muffins

Ingredients

• 1 cup diced vegetables (peppers, mushrooms, green onions, etc.)
• 1/2 cup cooked chicken, bacon, chicken sausage or beans
• 1 c kale, finely chopped
• 6 eggs
• 3/4 cup cottage cheese
• 1/2 c cheese, optional
• Optional seasonings- salt, pepper, paprika, cayenne pepper, Montreal Chicken Seasoning, etc.

Cook Mode Prevent your screen from going dark

Instructions

1. Combine eggs, cottage cheese and cheese in a large bowl. Blend the eggs and cottage cheese first if you want to.
2. Stir in meat/beans and veggies and season as desired.
3. Spoon into a well-greased muffin tin. I fill my tins pretty full and usually make about 9 muffins.
4. Bake at 375 degrees for 25- 30 minutes or until eggs are set.

These are really easy to make and keep well in the fridge so they can be reheated throughout the week. To make these Cottage Cheese Egg Muffins kid-friendly, ie something my kids might consider eating, I’d leave out the kale, replace chicken with chicken sausage and add just a few pieces of red pepper and maybe some peas.

Cottage Cheese Egg Muffins FAQs

Can I just do egg whites?

I wouldn’t recommend doing just egg whites since that yolks add some healthy fats and flavor but you could do a mix of a couple whole eggs and some additional egg whites.

Are cottage cheese egg muffins low-carb?

Yes, these muffins would be considered low carb. Cottage cheese has about 5g of carbs per 1/2 cup serving.

Does the kind of cottage cheese you use matter?

You’re welcome to use full-fat, low-fat or fat-free cottage cheese. I always recommend looking for a lower-sodium brand out of the ones that are available to you.

Can I make mini egg muffins?

Absolutely! Feel free to make your egg muffins mini-sized. You’ll just need to reduce the cooking size.

Is it safe to reheat egg muffins?

Yes! You can prep a batch of these ahead of time and microwave a couple of egg muffins each morning.

Could you use ricotta instead of cottage cheese?

I haven’t tried it myself but yes, you should be able to sub ricotta cheese for cottage cheese.

Looking for more cottage cheese muffins?

Here are some more recipes to try:

• Cottage Cheese Blueberry Muffins
• Lemon Blueberry Cottage Cheese Muffins
• Cottage Cheese Breakfast Muffins with Ham and Cheddar
• Blender Cottage Cheese Peanut Butter Banana Muffins

Enjoy!

–Lindsay–

These beef zucchini meatballs are great on their own and perfect for meal prep. For a quick dinner, try them wrapped in crescent roll dough with a little cheese and then dipped in pizza sauce!

*Thanks to the Ohio Beef Council for sponsoring this post*

Hi friends!

I’m excited to share these Beef Zucchini Meatballs with you today for a couple of reasons:

• They’re super easy to make and meatballs are one of my favorite things to add veggies to. This time we’re using zucchini because it’s always in such abundance during the summer months.
• You can prep them ahead of time to have them on hand to eat on their own or to add to meals like spaghetti, meatballs subs and more!
• If you prep them ahead of time you can use them to make a quick and easy kid-friendly dinner during the week by adding some cheese and wrapping them in crescent roll dough.

You guys know I love meal prep! I have a whole Mastering Meal Prep course! Today we’re using ground beef to do some meal prep which provides protein along with things like iron and B vitamins. Including nutrient-rich foods like beef in a balanced diet helps promote strong, healthy bodies and OhioBeef.org has tons of great beef recipes to check out!

So when you see ground beef on sale, be sure to stock up! Transfer from packages to freezer-safe bags and press the meat flat. It takes up less space in the freezer and also thaws quickly when you’re ready to use it to make things like these meatballs

How To Make Crescent-Wrapped Beef Zucchini Meatballs

Prepping the meatballs ahead of time makes this dinner really easy to throw together. All you need is a roll of crescent dough and some cheese. To make them:

• Make and cook the meatballs and let them cool completely.
• Spread out the crescent dough. It’s easiest to use the single sheet kind but you can also just press the seams together on crescent roll dough to make a solid sheet.
• Sprinkle the dough with mozzarella cheese.
• Cut into squares (size will vary depending on the size of your meatballs).
• Place a meatball in each square, then wrap the dough around it and press the edges together to seal. I would suggest cutting one square and assembling it to make sure it’s the right size before cutting all of your squares.
• Spray with oil and sprinkle with oregano and cheese, then bake for about 12 minutes.
• Serve with marinara sauce for dipping.

Here’s the exact recipe:

Crescent Wrapped Beef Zucchini Meatballs Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

These beef zucchini meatballs are great on their own and perfect for meal prep. For a quick dinner, try them wrapped in crescent roll dough with a little cheese and then dipped in pizza sauce!

• Author: Lindsay
• Yield: Serves 4

Ingredients

• 1 pound ground beef (I use 85/15 or 90/10)
• 1/2 cup panko breadcrumbs
• 1 tsp oregano
• 1/2 tsp garlic powder
• 1 egg
• 3/4 cup shredded zucchini (squeezed to remove some moisture)*
• pinch of salt
• optional – 1/4 cup parmesan cheese
• 1 – 2 tubes crescent roll dough
• approx 1 cup shredded mozzarella cheese
• pizza sauce or marinara sauce for dipping

Cook Mode Prevent your screen from going dark

Instructions

To Make The Meatballs:

1. In a bowl, combine beef, panko, spices, egg, zucchini and parmesan (if using).
2. Mix with hands until well combined. 
3. Form into small meatballs (1 Tbsp or less works best).
4. Bake at 400 degrees F for approximately 10 minutes, flipping halfway through (or until internal temp reaches 165 degrees F)
5. Let cool completely. 

To Make The Crescent Wrapped Meatballs

1. Spread crescent dough onto a flat surface. Press seams together if needed to make a solid sheet. 
2. Sprinkle with about 3/4 cup shredded cheese. 
3. Cut into squares and place a meatball on each square.
4. Roll the dough around the meat and cheese and press to seal the seams, then place on a baking sheet lined with parchment paper.
5. Spray the tops with oil and sprinkle with oregano/press a little shredded cheese on top.
6. Bake at 375 degrees for about 12 minutes.
7. Serve with sauce for dipping.

Notes

*You can chop the zucchini after you shred it to make it even smaller and less noticeable in the meatballs

Beef Zucchini Meatballs FAQs

How long can you store meatballs in the fridge?

These meatballs should be fine for 3-4 days if kept in the fridge making them perfect for food prep because you can prep them over the weekend and enjoy during the week. Here are some ideas:

• Use them to make a quick spaghetti dinner
• Make meatballs subs
• Chop them up and add to pizza
• Wrap them in crescent dough
• Add to a salad
• Serve with barbeque sauce and roasted sweet potatoes

Can you freeze beef zucchini meatballs?

Yes! Let them cool completely, then transfer to a freezer-safe bag and freeze up to 3 months. To defrost, just move them to the fridge overnight.

What to serve with beef zucchini meatballs?

Try serving with a side of steamed vegetables and your favorite carb (rice, pasta, baked sweet potato etc. Or change things up by adding a new sauce. You could also serve them in a baked pasta dish with a side salad.

What can I use besides zucchini?

If you don’t have zucchini on hand you could use yellow summer squash, shredded carrots, finely diced bell peppers or even some chopped frozen spinach (just thaw and squeeze excess water out).

Be sure to let us know if you try these!

–Lindsay–

Like English muffin pizza? Need a quick and easy snack, lunch or even dinner? These Frozen English Muffin Mini Pizzas are perfect. Make them ahead of time and pop in the microwave for one minute when you want one!

*Originally published 7/20. Updated 6/23*

Hi friends!

I’m sharing these Frozen English Muffin Mini Pizzas today because they’ve been a favorite snack around here for a while now and I realized I hadn’t officially shared them with all of you!

What size is a mini pizza?

To me, a mini pizza is anything smaller than the standard 6″ personal pizza but there’s no strict definition. When we make mini pizzas we typically use English muffins, sandwich thins or mini bagels!

They are so easy to make and super easy to customize as well based on taste preferences. I make a bunch all at once and freeze them and then when you need one you just pop it on a plate and microwave for one minute. Ta da!

These are perfect for food prep! Want to learn more food prep tips and tricks? Check out my course Mastering Food Prep!

Frozen English Muffin Pizza

Easy English Muffin Pizza Ingredients

English muffins

I love the ones from Dave’s Killer Bread or Thomas. If you want something a little bigger, Brownberry sandwich thins work well for mini pizzas!

Pizza sauce

Use your favorite brand! Or try switching it up and using an alfredo type white sauce, bbq sauce or pesto for a fun way to change it up!

Shredded mozzarella

Finely shredded mozzarella works best for us because it melts quickly in the microwave.

Pepperonis

Mini pepperonis work especially well on these mini pizzas. You can also use regular size and cut them into quarters.

Other English muffin pizza toppings ideas

If your kids are more adventurous eaters, try adding things like leftover shredded chicken, sliced chicken sausage, and finely chopped vegetables (peppers, onions, tomatoes, etc)

I also like to add a layer of hummus under the pizza sauce. My kids don’t eat chickpeas any other way so it’s an easy way to add some extra nutrients without altering the pizza taste.

How To Make Mini Pizzas

These mini pizzas are a great snack option. My five-year-old can easily grab one from the freezer to microwave for himself. They’re also great to have on hand for a quick lunch.

To make them, simply place the English muffins on a tray and top with a layer of sauce. Then add shredded mozzarella cheese and any toppings you want.

At this point, I transfer the pan to the freezer to freeze them and then carefully place them in a freezer-safe storage bag.

English muffin pizza: How long to cook? What temperature for English muffin pizza?

The cook time and temp will vary based on the cooking method used.

Can you cook frozen mini pizzas in the microwave?

Yes! This is our favorite way to do it since it’s so quick and easy. When I’m ready to make one, I just pull it out and microwave for 1 minute.

How long to cook frozen mini pizzas in the oven?

If you’d like to use the oven instead, place in a 400 degree F oven and bake for about 15 minutes.

Can you make English muffin pizzas in an air fryer/ Can I air fry mini pizzas?

I would start with 6-8 minutes at 400 degrees F and then check on them. You can always stick them back in for another minute or two!

Easy Mini English Muffin Pizza Recipe

Here’s the recipe for English muffin pizza. Remember that this is more of an idea than a recipe so feel free to customize to your liking!

Frozen English Muffin Mini Pizzas

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Frozen English Muffin Mini Pizzas are perfect for a quick, kid-friendly lunch or snack. Make them ahead of time and pop in the microwave for one minute when you want one!

• Author: Lindsay

Ingredients

• English muffins
• Hummus (optional)
• Pizza sauce
• toppings (sausage, pepperoni, veggies, etc)
• shredded cheese

Cook Mode Prevent your screen from going dark

Instructions

1. Break English muffins in half and place them on a plate or baking sheet.
2. Spread a thin layer of hummus on each one (optional)
3. Spread a layer of pizza sauce on top of the hummus.
4. Add toppings.
5. Add cheese. (I put the toppings under the cheese because otherwise they tend to fall off the frozen pizzas)
6. Place tray in the freezer until frozen.
7. Place in a freezer-safe bag.
8. When ready to serve, place one pizza on a plate and microwave 1 minute.

Notes

You can wrap the pizzas in saran wrap before putting in a bag if you want.

See what I mean? So easy! Make as many or as few as you’d like.

Frozen Mini English Muffin Pizzas FAQs

Can you freeze English muffin pizzas/ Can I freeze mini pizzas?

Yes! That’s the best thing about these. You can make a whole batch and freeze them to have on hand for quick snacks and meals! Be sure to freeze them flat first, then transfer to a bag so they don’t stick together when frozen.

What goes with English muffin pizzas?

The easiest way to round out this meal is to serve with fruits and veggies! But serve whatever you like! I always try to include at least one fruit or veggie and an additional protein source if possible.

Are English muffin pizzas healthy?

They are! Especially if you add some protein as a topping. You could even use a pizza sauce with roasted veggies pureed into it to add some extra nutrients. Also remember that this doesn’t have to be the only thing they eat. You can pair with fruits and vegetables and other protein sources for a more balanced meal.

Are English muffins healthier than bread?

Not necessarily. They are smaller in size so they may contain fewer calories, carbs etc but a lot depends on what type of bread you’re comparing it to. English muffins may be higher in sodium or have more added sugar. Bread could be higher in fiber if using a whole wheat variety. Read the labels to determine what’s best for your nutritional needs.

Enjoy!
–Lindsay–