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Chicken Kotleti (Minced Chicken Cutlets)

These chicken kotleti are traditional Russian-style chicken patties made with ground chicken, sauteed onions, milk-soaked breadcrumbs, and seasonings to keep them tender and flavorful, then oven-baked until golden and crispy.

a platter piled high with golden-brown chicken kotleti, garnished with chopped parsley.
Looking for more ground chicken recipes? 
Check out dirty rice recipe, easy porcupine meatball soup, and crustless pizza.
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💡Recipe Overview

  • Prep and Cook Time: 25 minutes to prep and 25 minutes to bake
  • Cooking Method: Oven-baked
  • Dietary Info: Ancestral diet
  • Tools Needed: Food processor and sheet pan
  • Skill Level: Moderate

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love these Kotleti

These chicken kotleti are a family favorite, and somehow they never last long enough to make it to the freezer - even when I plan to double or triple the batch.

I’ve put my own spin on my mother-in-law’s recipe, and I have to say - those caramelized onions are what take these humble kotleti to the next level: savory and totally addictive.

The whole mixture of caramelized onions and soaked breadcrumbs are finely processed so you get tender kotleti without any surprise chunks of undercooked onion.

Traditionally, kotleti are pan-fried in beef tallow, but honestly, I can’t be bothered - so I bake them in the oven, and they still come out golden, juicy, and packed with flavor.

Every time I make them, it’s a race to get a plate before they vanish, and I promise you - no one’s complaining. This is my take on a classic Slavic favorite, a recipe I proudly claim as my own while honoring my Russian roots. I hope you love these as much as my family does.

image of Prepare and Nourish owner

Ingredients for Chicken Kotleti

ingredients for chicken kotleti.
  • Ground chicken - I use ground chicken I get from Wild Pastures or grind my own using chicken thighs. I don't recommend using ground turkey because it's too lean and wouldn't yield tender kotleti.
  • Butter - To saute the onion
  • Onion - One yellow onion will do. You can also use the sweet white onions here but I would avoid red onions.
  • Breadcrumbs - I prefer using breadcrumbs instead of soaking bread because it adds more flavor. Half of the breadcrumbs soaks in milk while the rest is for coating to get a nice crust. Use sprouted, sourdough, or homemade breadcrumbs for best flavor. You could use a slice of bread in a pinch.
  • Milk - To soften the breadcrumbs.
  • Egg - To bind the mixture so it holds its shape while baking.
  • Garlic - Always go with freshly minced (not jarlic - sorry!)
  • Sea salt & black pepper - Season the meat mixture, adjust to taste
  • Flour - I've been using my fresh milled flour using kamut and hard white wheat but all-purpose flour will work just as well.
graphic of fork and spoon connected in a plant.

Make it Ancestral

Kotleti have always been an ancestral food - every babushka (grandmother in Russian) has her own version, and no two are exactly alike. Making them at home connects you to that tradition: simple, wholesome ingredients, careful seasoning (no Italian seasoning here), and a little love go a long way. Every kotleti recipe is a tradition that's been passed down through generations - this one is mine.

close-up shot of a platter piled high with golden-brown chicken kotleti, garnished with chopped parsley.

How to Make Kotleti

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

large amount of finely chopped white onions sautéing in a stainless steel skillet on a stovetop.

Step 1. Sauté

In a large skillet, saute the onions in butter until soft and lightly golden, then stir in the minced garlic and cook until fragrant. Cool slightly.

overhead shot of a glass jar filled with creamy mixture, with a metal spoon inside.

Step 2. Soak

In a small bowl or a pint-size jar, combine the breadcrumbs and milk, and let them sit until softened and the breadcrumbs have absorbed the moisture from the milk.

food processor bowl containing ground bread and meat mixture, chopped sautéed onions, an egg yolk, and a pile of salt, ready to be blended.

Step 3. Blend

Once the onions are slightly cooled, add them to a food processor along with the soaked breadcrumbs (squeeze out excess milk), egg, salt, and pepper. Pulse a few times until blended and smooth but still slightly chunky.

close-up of ground chicken slices and a yellow, wet bread binder in a white mixing bowl.

Step 4. Mix

Combine the ground chicken and the onion breadcrumb mixture and mix until everything is evenly combined. The mixture should be soft but able to hold it's shape. Chill to firm up slightly.

raw, round chicken mixture patty being coated in coarse breadcrumbs inside a white bowl.

Step 5. Shape

In a shallow bowl, combine the remaining breadcrumbs with flour. With damp hands, form the meat mixture into small oval patties and coat with flour–breadcrumb mix.

uncooked, flattened chicken kotleti resting on a sheet of brown parchment paper.

Step 6. Bake

Arrange the kotleti on a baking sheet, brush with oil for even baking, and bake until golden and cooked through, flipping halfway through.

Helpful Tips

  1. Avoid excess milk - Gently squeeze the breadcrumbs to remove excess milk from them. We just want the soaked breadcrumbs not milk.
  2. Keep the mixture cold - Chill the meat mixture for 20-30 minutes before shaping to help kotleti hold their form and cook more evenly. 
  3. Avoid overmixing - Mix just until combined for tender, juicy cutlets. Overmixing can make them dense. 
  4. Shape with damp hands - Wet your hands lightly with water to prevent the mixture from sticking when forming patties.
  5. Brown the kotleti - For a golden crust, finish by broiling the kotleti for 1-2 minutes after baking.  

Product Highlight!

Food Processor

This processor is a total game-changer - it blends the sauteed onions, soaked breadcrumbs, and egg into a smooth mixture making sure the kotleti have no chunky surprises.

Grab yours →
Food processor
💭Meal Prep Suggestion!
These chicken kotleti are great for meal prep. I usually make a bigger batch and keep them in the fridge for easy lunches or quick protein during the week. They warm up really well in the air fryer or a skillet, so they’re perfect for grab-and-go meals.

Serving Suggestions

Chicken kotleti are the kind of food that works for any time of day. I'll eat a few for breakfast and be set, or make a hearty dinner out of them with onion gravy and Yukon gold mashed potatoes.

But if you want to build a fuller meal, here are some ideas:

Main dish: Serve kotleti as the main course with cottage cheese mashed potatoes, or butter garlic pasta. If you're looking for a grain side dish, consider serving with roasted buckwheat, Instant Pot millet, or bone broth rice. And don't forget to drizzle chicken gravy over them for the ultimate home-good comfort meal.

Sides: Pair your kotleti with roasted carrots with garlic, butter cabbage, or oven roasted broccolini for a flavorful meal.

Salads: Serve cucumber tomato and onion salad, cabbage cucumber salad, or korean carrot salad to add some freshness to your table. These are some of the salads that are traditionally served with kotleti.

three golden-brown chicken kotleti served on a white plate with a side of mashed potatoes topped with gravy.

Frequently Asked Questions

How do I store and reheat kotleti?

Store any leftover chicken kotleti in an airtight container in the fridge for up to 4 days. Glass snap containers work well. To reheat, place the kotleti in a skillet or small saucepan over medium heat, stirring or flipping occasionally until warmed through. You can also reheat them in the oven or air fryer for a crispier finish.

Can I freeze chicken kotleti?

Yes! You can freeze the cooked chicken kotleti. Arrange them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. They will keep for up to 3 months. Thaw overnight in the fridge before reheating.

How can I avoid kotleti from falling apart?

Make sure the mixture is cold before shaping; refrigerate for 20-30 minutes if it feels too loose. The soaked breadcrumbs help bind the meat, so don’t skip that step. But the biggest help here is chilling the meat mixture before shaping them. 

Looking for more main course entrees? Here are some ideas:
Did you make this kotleti? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

three golden-brown chicken kotleti served on a white plate with a side of mashed potatoes topped with gravy.
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Chicken Kotleti (Minced Chicken Cutlets)

Chicken kotleti are tender Russian chicken patties made with ground chicken, onions, garlic, and spices and baked until crispy and golden.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Russian
Keyword: chicken kotleti, kotleti, russian kotleti
Servings: 4 servings
Calories: 379kcal
Author: Anya @ Prepare & Nourish

Ingredients

Meat Mixture

  • 1 lb ground chicken
  • 2 tablespoons butter
  • 1 yellow onion diced
  • ½ cup breadcrumbs
  • ½ cup milk
  • 1 egg
  • 1 garlic clove minced
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper

Coating Mixture

  • 2 tablespoons all-purpose flour or fresh milled flour
  • ½ cup breadcrumbs

Instructions

  • Preheat oven to 400°F. Line a baking sheet with parchment paper.
  • In a small bowl, combine ½ cup breadcrumbs and ½ cup milk. Let them soak for 5-10 minutes, until the breadcrumbs absorb the milk and become soft.
  • In a skillet, melt 2 tablespoons butter over medium heat. Add the diced 1 yellow onion and cook for 5-7 minutes, stirring occasionally, until softened and lightly golden. Add the minced 1 garlic clove and cook for another 30 seconds. Remove from heat and allow to cool slightly.
  • In a food processor, combine the sauteed onions, soaked ½ cup breadcrumbs, 1 egg, 1 teaspoon sea salt, and ½ teaspoon black pepper. Pulse a few times until well blended and smooth.
  • In a bowl, mix 1 lb ground chicken with the onion breadcrumb mixture until everything is evenly combined. Avoid overmixing to keep the meat tender. The mixture should be soft but able to hold its shape. If it feels too loose, refrigerate for 20-30 minutes to firm up slightly.
  • In a shallow bowl, mix together the 2 tablespoons all-purpose flour and breadcrumbs for coating. With damp hands, form the chicken mixture into small oval patties. Dredge each patty lightly in the coating mixture, shaking off any excess.
  • Arrange the kotleti on the prepared baking sheet in a single layer. Lightly spray or brush the tops with oil or melted butter for even browning. Bake for 20-25 minutes, flipping halfway through, until golden and cooked through (internal temperature should reach 165°F).
  • Remove from the oven and let rest for a few minutes before serving.

Notes

Recipe makes 12 kotleti. 
Storage: Store leftover kotleti in an airtight container in the refrigerator for up to 4 days. To freeze, arrange the cooked kotleti in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months. To reheat, warm in a 350°F oven for 10-15 minutes or until warmed through. 
Helpful Tips:
  1. Avoid excess milk - Gently squeeze the breadcrumbs to remove excess milk from them. We just want the soaked breadcrumbs not milk.
  2. Keep the mixture cold - Chill the meat mixture for 20-30 minutes before shaping to help kotleti hold their form and cook more evenly. 
  3. Avoid overmixing - Mix just until combined for tender, juicy cutlets. Overmixing can make them dense. 
  4. Shape with damp hands - Wet your hands lightly with water to prevent the mixture from sticking when forming patties.
  5. Brown the kotleti - For a golden crust, finish by broiling the kotleti for 1-2 minutes after baking.  

Nutrition

Calories: 379kcal | Carbohydrates: 27g | Protein: 27g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 157mg | Sodium: 921mg | Potassium: 758mg | Fiber: 2g | Sugar: 4g | Vitamin A: 286IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 3mg

Simple Onion Gravy

This simple onion gravy is made from slowly caramelized onions, butter, and chicken broth. Thickened with fresh milled flour (or all-purpose flour), it's easy to make, stays smooth, and adds savory depth to mashed potatoes, roasted meats, rice, or pasta.

glass gravy boat filled with light brown onion gravy, topped with fresh parsley and ground black pepper, resting on a white plate.
Looking for ways to serve this? 
Pour it over Instant Pot buckwheat, Yukon gold mashed potatoes, or bone broth rice.
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💡Recipe Overview

  • Prep and Cook Time: 5 minutes to prep and 25 minutes to cook
  • Cooking Method: Stove-top
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Simple Onion Gravy

This onion gravy is proof that you don’t need fancy ingredients to make something taste amazing - just butter, onions, flour, and broth, all things most kitchens already have on hand.

It comes together in no time, and you can even make it gluten-free by swapping in your favorite gluten-free flour blend.

Pour it over my mother-in-law’s chicken kotleti, and suddenly everyone’s sneaking seconds like it’s a family secret - simple, flavorful, and totally stress-free.

image of Prepare and Nourish owner

Ingredients for Onion Gravy

yellow onions with flour, broth, butter, and seasonings as ingredients for onion gravy.
  • Butter – I like using butter here because butter makes everything better. And creamier and richer. But you could use beef tallow or even a good quality olive oil to keep it dairy free.
  • Onions – Yellow onions work best here. They caramelize nicely and give a naturally sweet base flavor.
  • Flour – If you have a grain mill in your appliance room (lol), use that to get some fresh milled flour in here. But all-purpose flour works just as well. In fact, the APF will give a more smoother texture while the fresh milled flour will be a little grainier (but admittedly more nutritious).
  • Chicken stock – When you can - always go with the homemade broth. You can use my whole chicken broth or Instant Pot chicken broth depending on how much time you have.
  • Seasonings – Sea salt and freshly cracked black pepper are all you need to bring the gravy together.

Substitutions and Variations

  • Gluten-free – Swap the all-purpose flour for a gluten-free flour blend to make this gravy gluten-free without changing the texture.
  • Richer flavor – Use beef bone broth instead of chicken stock for a deeper, more savory taste.
  • Worcestershire sauce – Many onion gravy recipes historically include Worcestershire sauce, especially in British-style pub gravies. Add 1–2 teaspoons after the broth for that classic flavor.
graphic of fork and spoon connected in a plant.

Make it Ancestral

Use freshly milled flour and pasture-raised butter for a more traditional, nutrient-dense version of this gravy. Cook the onions slowly in the butter to extract natural flavor, and use homemade chicken stock if possible for extra nourishment.

glass gravy boat filled with light brown onion gravy, topped with fresh parsley and ground black pepper, resting on a white plate.

How to Make Onion Gravy

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

stainless steel pan on a stovetop, filled with chopped onions.

Step 1. Cook

Heat butter in a skillet over medium heat, then add onions and cook until soft and golden, stirring often.

stainless steel pan on a stovetop, filled with chopped onions, being stirred with a wooden spoon.

Step 2. Season

Sprinkle with salt as the onions cook, then stir in flour and cook briefly to remove the raw taste.

stainless steel pan on a stovetop, filled with a simmering, light brown liquid and chopped onions, being stirred with a wooden spoon.

Step 3. Add

Gradually pour in chicken stock, stirring constantly, and simmer until thickened.

pan of light brown onion gravy or sauce, topped with fresh, chopped parsley.

Step 4. Done

Taste, adjust seasoning with pepper, and serve warm.

Helpful Tips

  1. Caramelize slowly - Cook the onions slowly over medium heat to bring out the natural sweetness and deepen the flavor. 
  2. Avoid lumps - Sprinkle the flour evenly and stir consistently when adding broth to prevent lumps.
  3. Adjust thickness - For a thinner gravy, add a little bit more broth; for a thicker one, let it simmer a few extra minutes.

Troubleshooting

  • Gravy split? It likely means the fat and liquid didn't emulsify properly. To fix it, whisk in a small amount of chicken broth over low heat until it comes back together. You can also try adding a slurry of flour and water to help rebind the fat and liquid. 
💭Meal Prep Suggestion!
You can make this onion gravy a few days in advance and keep it in the fridge in an airtight container. Warm it gently on the stove, stirring now and then, and add a little broth or water if it gets too thick. It freezes well too - just leave some room in a freezer-safe container, store for up to 3 months, and thaw in the fridge overnight before reheating.
glass gravy boat filled with light brown onion gravy, topped with fresh parsley and ground black pepper, resting on a white plate.

Serving Suggestions

Onion gravy is a simple gravy that makes just about any meal feel a little better. I usually make a batch for weeknight dinners, but it also works for more special meals or when you want something comforting.

Mashed Potatoes: Spoon it over creamy Yukon gold mashed potatoes or chunky red-skinned mashed potatoes.

Grains: Don’t stop at potatoes - pour it over Instant Pot millet, Instant Pot buckwheat, or bone broth rice for extra flavor.

Roast Meats: It’s great over oven-roasted whole chicken, chicken from homemade  whole chicken broth, or even slow cooker duck and spatchcock turkey recipe.

mashed potatoes with a well in the center, filled with savory onion gravy and garnished with parsley.

Frequently Asked Questions

How do I store and reheat onion gravy?

Store leftover onion gravy in an airtight container in the fridge for up to 4 days. Glass snap containers, wide-mouth mason jars, or Weck preserving jars all work well. To reheat, pour the gravy into a small saucepan and warm over medium heat, stirring occasionally. Add a splash of broth or water if it thickens too much.

Can I freeze simple onion gravy?

Yes! Let the gravy cool completely, then transfer it to a freezer-safe container or bag, leaving a little room for expansion. Freeze for up to 3 months. To use, thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of broth or water if needed.

My gravy is lumpy - how can I fix it?

If your gravy has lumps, whisk it vigorously over low heat until smooth. You can also pour it through a fine-mesh sieve to catch any stubborn bits. Adding a small splash of broth or water while whisking can help smooth it out.

Looking for more healthy basics? Here are some ideas:
Did you make this onion gravy? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

glass gravy boat filled with light brown onion gravy, topped with fresh parsley and ground black pepper, resting on a white plate.
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Simple Onion Gravy

Onion gravy is a simple, flavorful gravy made with caramelized onions, butter, flour, and chicken broth - great for mashed potatoes, rice, or pasta.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Condiment
Cuisine: American
Keyword: how to make onion gravy, onion gravy, simple onion gravy
Servings: 12 servings
Calories: 43kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 2 tablespoons butter
  • 2 yellow onions
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 tablespoon all-purpose flour or fresh-milled flour
  • 2 cups chicken stock

Instructions

  • Melt 2 tablespoons butter in a skillet over medium heat. Add 2 yellow onions and cook, stirring frequently, for 15-20 minutes, until soft and golden brown. Season with 1 teaspoon sea salt .
  • Sprinkle 2 tablespoon all-purpose flour over the onions and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
  • Gradually pour in 2 cups chicken stock, stirring constantly to avoid lumps. Bring to a simmer and cook for 5-10 minutes, until the gravy thickens.
  • Taste and adjust seasoning with salt and ½ teaspoon black pepper. Serve warm over meats or mashed potatoes.

Notes

Storage: Store leftover gravy in an airtight container in the fridge for up to 4 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally. If the gravy is too thick, whisk in a little extra stock or water to reach your desired consistency. To freeze, transfer to an airtight container or freezer-safe bag, leaving a little room for expansion. Freeze for up to 3 months. Thaw in the fridge overnight and reheat.
Helpful Tips: 
  1. Caramelize slowly - cook the onions slowly over medium heat to bring out the natural sweetness and deepen the flavor. 
  2. Avoid lumps - sprinkle the flour evenly and stir consistenly when adding broth to prevent lumps.
  3. Adjust thickness - for a thinner gravy, add a little bit more broth; for thicker, let it simmer a few extra minutes. 

Nutrition

Calories: 43kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 267mg | Potassium: 72mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.2mg

Pumpkin Pie Spice Blend

Learn how to make a pumpkin pie spice blend by mixing cinnamon, ginger, nutmeg, allspice, and cloves. This easy homemade pumpkin pie spice blend adds cozy flavor to baked goods, coffee, oatmeal, and more.

pumpkin pie spice in a spice jar.
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💡Recipe Overview

  • Prep and Cook Time: 5 minutes
  • Dietary Info: Paleo, Whole30, GAPS, Ancestral diet
  • Tools Needed: Spice jar for storage
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Why Make Homemade Pumpkin Pie Spice Blend

If you've ever opened a store-bought pumpkin pie spice and thought, "Hmmm..why does this smell like regret?" then you already know why I make my own. Besides the fact that homemade spice blends are soooo much more cost-efficient.

A homemade blend of seasonings is lightyears better, fresher, and stronger and doesn't come with mystery fillers that taste like wood pulp.

Plus, it takes a whopping 30 seconds (and is more cost-efficient) to stir together cinnamon, ginger, nutmeg, allspice, and cloves (in other words, autumn dream team!), and you totally control the flavor.

image of Prepare and Nourish owner

Ingredients for Pumpkin Spice Blend

ingredients for pumpkin pie spice.
  • There's not much in this homemade spice blend. But let's talk about them. Cinnamon adds mild warmth (the most important spice here, IMHO), ginger gives a sharper heat, and nutmeg contributes that signature earthy sweetness. Allspice and cloves deliver a strong, slightly bitter flavor (and should be used sparingly) that complements the other spices well.

How to Make Pumpkin Spice Blend

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

pumpkin pie spice in a spice jar.

Step 1. Combine

Mix all the spices in a small bowl until evenly blended, then transfer the blend to an airtight jar and label it.

Helpful Tips

  1. Even mixing – Use a small whisk or fork to mix the spices well, especially the heavier ones like cloves and nutmeg, so the blend is even.
  2. Grind spices – If you can, grind whole spices like cinnamon, cloves, and nutmeg yourself. Freshly ground spices have stronger flavor.
  3. Make ahead – You can make a bigger batch and store it for later. It keeps well and is handy for baking through the season.

Product Highlight!

Glass Spice Jars

I love these for all my homemade spice blends. They're square shaped which means space-saving in my spice cabinet.

Grab yours →
square glass spice jars
💭Batch Suggestion!
You can double or triple this spice blend when prepping for the week or month or the holidays coming up. I would often triple the blend and store my spice jar in the freezer for those busy months of baking holiday sweets.

How to Use Pumpkin Spice Blend

Pumpkin pie spice is really flexible and works in both sweet and savory dishes. I like adding it to recipes like my gluten free pumpkin bars for that classic fall flavor. You can also stir a pinch into oatmeal or even pumpkin spice latte for a cozy twist.

It’s great in savory fall dishes too. Sprinkle it over air fryer butternut squash or on sweet potatoes.You can also use it in recipes like pumpkin chili to enhance the flavors. A little goes a long way, so start small and adjust to your taste.

pumpkin pie spice in a spice jar.

Frequently Asked Questions

How do I store pumpkin spice blend?

Store leftover pumpkin pie spice blend in an airtight container like a spice jar in a dark, cool area for up to 6 months. Always give it a shake or stir before using to mix the spices evenly. You can also store your spice jar in the freezer to maintain the freshness of the spices.

What can I do if my blend clumps?

Clumping happens when the spices absorb moisture. Break up clumps with a spoon or whisk, and store the blend in an airtight container. Using dry utensils and keeping it in the freezer or a cool, dry place helps prevent clumping.

Looking for more homemade spice blends? Here are some ideas:
Did you make this pumpkin spice blend? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

pumpkin pie spice in a spice jar.
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Pumpkin Pie Spice Recipe

How to make pumpkin spice blend using cinnamon, ginger, nutmeg, allspice, and cloves for a simple homemade mix.
Prep Time5 minutes
Total Time5 minutes
Course: Condiment
Cuisine: American
Keyword: how to make pumpkin pie spice blend, pumpkin pie spice blend, pumpkin spice blend
Calories: 107kcal
Author: Anya @ Prepare & Nourish

Ingredients

Instructions

  • Combine 3 tablespoons cinnamon , 2 teaspoons ground ginger , 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice, 1 teaspoon ground cloves and mix thoroughly.
  • Transfer to an airtight spice jar and label. Shake well before each use to ensure even distribution in recipes.

Notes

Makes approximately ½ cup. 
Storage: Store the pumpkin pie spice blend in an airtight jar in a cool, dry place away from direct sunlight. It will stay fresh for up to 6 months. Always shake before using to redistribute the spices. If you're doubling the batch, I recommend storing the spice jar in the freezer for fresher, long-lasting flavor. 
Helpful Tips: 
  1. Even mixing - Use a small whisk or fork to fully combine the spices, especially the heavier ground cloves and nutmeg, so every pinch is balanced. 
  2. Grind spices - Consider grinding your own spices like cinnamon, cloves, and nutmeg as the freshness makes the blend more vibrant.
  3. Make ahead - This spice blend can be prepared in bulk for seasonal baking and frozen for longer storage and fresher batch.

Nutrition

Calories: 107kcal | Carbohydrates: 28g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Sodium: 12mg | Potassium: 222mg | Fiber: 15g | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 2mg | Calcium: 285mg | Iron: 3mg

Garlic Butter Pasta

Garlic Butter Pasta is a simple, flavorful pasta dish tossed in garlic butter, red pepper flakes, and fresh herbs. Quick, easy, and delicious with just a handful of ingredients.

garlic butter pasta in a pan.
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💡Recipe Overview

  • Prep and Cook Time: 10 minutes to prep and 15 minutes to cook
  • Cooking Method: Stove-top
  • Tools Needed: Large skillet
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Butter Garlic Pasta

Sometimes you just need a side dish that doesn't make you think.

That’s where garlic butter pasta comes in. In about 15 minutes, you’ve got tender pasta coated in a buttery, garlicky sauce with a little kick from red pepper flakes and brightness from fresh herbs.

It’s simple, comforting, and flexible.

Parmesan or no Parmesan.

Spaghetti or fettuccine.

Extra herbs if you’re feeling fancy.

It’s the kind of side you can toss together any night of the week without a second thought, but it still tastes like you put in way more effort than you actually did.

image of Prepare and Nourish owner

Ingredients for Butter and Garlic Pasta

ingredients for making garlic butter pasta.
  • Pasta – Use long pasta like spaghetti, fettuccine, or linguine. If you want gluten-free, I prefer Jovial sprouted brown rice pasta or use veggie noodles like spiralized zucchini.
  • Butter – You can't have butter pasta without the butter. If using salted butter, hold back on the salt when you season pasta.
  • Garlic – There's not a whole lot happening in this butter pasta dish, so make sure you use fresh garlic cloves (and not the jarred kind) to give it lots of fresh flavor.
  • Seasonings – A mix of red pepper flakes, sea salt, and black pepper adds a little heat and flavor. Adjust the spices to your taste.
  • Parmesan cheese – Optional but worth it. Freshly grated Parmesan melts into the sauce, making it creamy and flavorful.
  • Fresh herbs – Sprinkle parsley or basil on top for color and freshness.
graphic of fork and spoon connected in a plant.

Make it Ancestral

How cool would it be to make this garlic butter pasta with fresh milled flour homemade pasta? Rich, garlicky, buttery, and totally nutrient-dense - it's pasta the way it used to be. I'm actually working on a homemade pasta recipe (with FMF of course!) and I can't wait to share it so you can take this simple dish to the next level.

garlic butter pasta in a pan with a fork.

How to Make Garlic Butter Pasta

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

cooking butter and garlic in a pan.

Step 1. Cook

Cook pasta al dente according to package instructions. In a large skillet over medium heat, melt butter. Add garlic and red pepper flakes, and cook until fragrant.

pasta with cheese in a pan.

Step 2. Toss

Transfer the cooked pasta to the pan and toss with the garlic butter. Add reserved pasta water as needed to loosen the sauce. Add parmesan cheese and any additional seasonings and toss to coat.

Helpful Tips

  1. Prevent sticking: Avoid rinsing the pasta - that starch is what will help the butter to stick to the pasta. Toss the drained pasta with a drizzle of olive oil if you’re not serving right away.
  2. Avoid burning garlic: Cook over medium-low heat, but watch it closely as garlic burns quickly and turns bitter.
  3. Fresh herbs last: Stir in herbs at the end to keep their bright color and flavor.
garlic butter pasta in a bowl with a fork.

Serving Suggestions

Butter garlic pasta is one of those amazing dishes that goes with....basically anything. Serve it as a quick weeknight dinner on its own, toss it alongside sauteed or roasted carrots with garlic (can you even have too much garlic?), or pile it next to your favorite protein like chimichurri chicken, salmon with mayo, or pan fried pork chops.

It's simple, comforting, and ridiculously versatile, making it the unicorn of dinners for a perfect busy night, last-minute guests, or whenever you just want to carb-load (with a hefty dose of garlic butter).

Want something fresh on your plate? Pair this buttery pasta with crisp, refreshing salads like cucumber salad or house salad to balance all the buttery goodness. And perhaps some fermented carrots or red cabbage sauerkraut.

Frequently Asked Questions

How do I store and reheat garlic butter pasta?

Store leftover butter and garlic pasta in an airtight container for up to 3 days. These glass snap containers are perfect for leftovers. To reheat, transfer the garlic butter pasta to a small saucepan and warm over medium-high heat, stirring often. Add a splash of water or broth to break it up and loosen it.

How can I avoid pasta from sticking together?

Use plenty of boiling, salted water and stir it for the first minute or two of cooking, then occasionally as it continues to cook. Avoid rinsing and as soon as it's drained, toss it immediately with a little olive oil to keep the noodles separate and coated. And don't forget to save some of that pasta water to help loosen the sauce later.

What should I do if my pasta is too dry?

Add a splash of the reserved pasta water or a little extra butter while tossing the pasta. This will loosen the sauce and help it coat the noodles evenly.

Looking for more simple side dishes? Here are some ideas:
Did you make this butter and garlic pasta? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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garlic butter pasta in a pan with a fork.
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Garlic Butter Pasta

Garlic Butter Pasta is an easy side dish made with buttery garlic sauce, red pepper flakes, Parmesan cheese and fresh herbs.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Keyword: butter and garlic pasta, butter garlic pasta, garlic butter pasta
Servings: 4 servings
Calories: 471kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 12 oz pasta of choice (spaghetti, fettuccine, or linguine)
  • 4 tablespoons unsalted butter
  • 4 cloves garlic minced
  • ¼ teaspoon red pepper flakes
  • ½ cup freshly grated Parmesan cheese optional
  • 2 tablespoons chopped fresh parsley or basil
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

Instructions

  • Bring a large pot of salted water to a boil and cook 12 oz pasta of choice (spaghetti, fettuccine, or linguine) according to package instructions until al dente. Reserve ½-1 cup of pasta water, then drain the pasta.
  • In the same pot or a large skillet over medium heat, melt 4 tablespoons unsalted butter. Add the minced 4 cloves garlic and ¼ teaspoon red pepper flakes, and sauté for 1-2 minutes until fragrant and golden, being careful not to burn the garlic.
  • Return the drained pasta to the pan with the garlic butter and toss to coat evenly. Add a splash of the reserved pasta water if needed to loosen the sauce and help it cling to the pasta.
  • Season with ½ teaspoon sea salt and freshly ground ¼ teaspoon black pepper to taste, then stir in the Parmesan cheese if using, along with 2 tablespoons chopped fresh parsley or basil.
  • Serve immediately, with extra ½ cup freshly grated Parmesan cheese and herbs on top

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce and prevent sticking. While pasta freezes well, I don't recommend it as it is very quick and easy to cook it fresh. 
Helpful Tips: 
  1. Prevent sticking: Avoid rinsing the pasta - that starch is what will help the butter to stick to the pasta. Toss the drained pasta with a drizzle of olive oil if you’re not serving right away.
  2. Avoid burning garlic: Cook over medium-low heat, but watch it closely as garlic burns quickly and turns bitter.
  3. Fresh herbs last: Stir in herbs at the end to keep their bright color and flavor.

Nutrition

Calories: 471kcal | Carbohydrates: 65g | Protein: 16g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 39mg | Sodium: 501mg | Potassium: 232mg | Fiber: 3g | Sugar: 2g | Vitamin A: 654IU | Vitamin C: 4mg | Calcium: 179mg | Iron: 1mg

Kharcho Soup (Georgian Beef & Rice Soup)

Kharcho Soup is a Georgian beef and rice soup made with tender beef, fragrant spices, tomatoes, and fresh herbs. A hearty, flavorful, and nourishing meal that comes together in one pot.

Kharcho soup in a bowl with a spoon on the side.
Looking for more soup recipes? 
Check out vegetable soup, fish head soup, and shurpa soup.
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💡Recipe Overview

  • Prep and Cook Time: 15 minutes to prep and 2 hrs to cook
  • Cooking Method: Stovetop
  • Dietary Info: Paleo, Ancestral diet, Gluten-free
  • Tools Needed: Large stockpot or Dutch oven
  • Skill Level: Moderate

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Kharcho Soup

Kharcho is a Georgian beef and rice soup that’s all about bold, familiar flavors. And honestly, my husband had to give his seal of approval for this one. He grew up in that part of the world, so he knows what these flavors are supposed to taste like.

Traditionally, Kharcho is made with khmeli-suneli, a fragrant Georgian spice blend, but I swapped in spices you can actually find at most grocery stores, so it’s easy to make at home.

I use beef shanks (or another meaty/bone-in cut) for maximum nutrient density, simmered until the meat is tender and the broth is rich and flavorful. Kharcho always has some type of tomato - fresh, crushed, or paste - combined with fragrant spices like coriander and fenugreek and a little kick from hot pepper (I used my fermented jalapenos because they're the best).

The rice adds body, the broth is practically drinkable, and the slow simmer lets everything meld perfectly. Make it ahead, let it work its magic, and suddenly dinner feels impressive. Serve with fresh milled flour bread and you're set for dinner.

image of Prepare and Nourish owner

Ingredients for Kharcho Soup

Ingredients for kharcho soup arranged on a table, including beef, rice, tomatoes, onions, garlic, herbs, and spices.
  • Beef short ribs, chuck, or shank – I prefer to use bone-in beef cuts when making broth because it creates a very rich, flavorful, nutrient-dense broth. In this recipe, I'm using beef shanks.
  • Sea salt and bay leaves – Just basic seasoning staples to add flavor to broth.
  • Tallow or ghee – These traditional fats are used to saute the vegetables and build flavor.
  • Onion, garlic, hot chili pepper – I like using a yellow onion for this recipe but if you have white onion - that'll work too. If you have a serrano pepper or any other hot pepper, throw that in (Kharcho is supposed to be spicy), but I didn't have any on hand, so I used my lacto-fermented jalapenos instead.
  • Seasonings – Traditionally, Kharcho is made using hmeli-suneli, a bold spice blend popular in Georgia. Since most kitchens don't have that on hand, we'll recreate a simple blend using ground coriander, paprika, dried fenugreek, and red pepper flakes. I like to finish with a splash of red wine vinegar to brighten the soup.
  • Tomatoes – Crushed tomatoes and tomato paste also gives that authentic Kharcho flavor and texture. Feel free to use whatever tomato products you have on hand. Even fresh tomatoes work.
  • Long-grain rice – This is the only starch in this soup and a little goes a long way. If you wanted more chewier or heartier texture, feel free to use brown rice just give a little more time during cooking.
  • Fresh herbs – Chopped cilantro and parsley stirred in at the end. It makes a nice garnish but also, no Kharcho soup is authentic without cilantro.
graphic of fork and spoon connected in a plant.

Make it Ancestral

For a truly ancestral, nutrient-dense Kharcho, use bone-in cuts of meat and cook them low and slow. It takes a little extra effort and time, but this method makes the meat tender and allows the bones to release collagen, resulting in a very gelatinous broth. However, if you prefer not to use bone-in cuts, you can make meat stock in 45 minutes (plus, it's a little gentler on the gut but still very nourishing).

Kharcho soup in a bowl with a spoon on the side.

How to Make Kharcho

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Beef broth in a pot with a rich golden-brown color.

Step 1. Simmer

Place the meat in a large pot and cover it with water. Add salt and bay leaves and bring it to a boil. Reduce the heat to a gentle simmer and cook until the meat is tender, skimming off any foam that rises to the surface.

Tender, cooked beef slices arranged neatly on a tray.

Step 2. Trim

Remove the beef from the pot and set it aside. For a clearer broth, strain it. Trim the meat off the bones and cut it into bite-sized pieces.

Ingredients for the kharcho soup in a pot. Herbs and spices.

Step 3. Sauté

Heat the fat in large pot over medium heat. Add chopped onion and cook until soft and translucent. Stir in the minced garlic, tomato paste, and seasonings, and cook just until fragrant.

kharcho soup with fresh herbs in a white pot.

Step 4. Combine

Pour in the beef broth and stir in the rice. Let it simmer on medium heat until the rice is tender, then return the beef pieces to the pot, allowing them to warm through and absorb the flavors. Stir in fresh herbs.

Helpful Tips

  1. Make ahead base: Cook the beef and broth ahead of time, then refrigerate or freeze. When ready, just add aromatics, rice, and herbs for a quick meal.
  2. Skim foam regularly: Keeps the broth clear, clean-tasting, and free of impurities.
  3. Adjust spice level: Start with half the chili and red pepper if you prefer it mild — you can always add more later.
  4. Wash the rice well: Rinsing removes excess starch for a cleaner soup texture.
  5. Fresh herbs at the end: Add cilantro and parsley just before serving to keep their flavor bright.
Kharcho soup being scooped with a ladle.

Serving Suggestions

Kharcho is a hearty soup that's a meal on it's own. Serve it with fresh milled flour bread to soak up all those flavors and you're good.

To mellow out the spiciness, you could serve it with homemade sour cream and wash it down with this refreshing yogurt drink.

Kharcho soup in a bowl with a spoon.

Frequently Asked Questions

How do I store and reheat kharcho?

Store leftover kharcho soup in an airtight container for up to 3 days. These glass snap containers are perfect for leftovers. But I love using wide-mouth mason jars for leftover soup. To reheat, transfer the kharcho to a small saucepan and warm over medium-high heat, stirring often.

Can I freeze kharcho soup?

Yes! Freeze for up to 3 months. Transfer to a freezer-safe container, leaving plenty of room for expansion. Thaw overnight in the fridge and reheat gently, adding broth if needed.

My meat came out tough. What did I do wrong?

Kharcho benefits from low and slow cooking. Tough meat usually means it wasn’t simmered long enough. If your soup is already made, you may want to consider pulling out the meat and cutting it into smaller pieces so it's more manageable but in the future, make sure to simmer it low and slow. 

Looking for more related recipes? Here are some ideas:
Did you make this kharcho? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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Kharcho soup in a bowl with a spoon on the side.
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Kharcho Soup (Georgian Beef and Rice Soup)

Kharcho Soup is a Georgian beef and rice soup made with tender beef, fragrant spices, tomatoes, and fresh herbs. A hearty, flavorful, and nourishing meal that comes together in one pot.
Prep Time15 minutes
Cook Time1 hour 45 minutes
Total Time2 hours
Course: Soup
Cuisine: Georgian
Keyword: kharcho, kharcho soup
Servings: 8 servings
Calories: 241kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 2 lbs bone-in beef short ribs, chuck, or shank
  • 2 tablespoons sea salt
  • 2 bay leaves
  • 10 cups water
  • 2 tablespoons tallow or ghee
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 hot chili pepper
  • ½ cup crushed tomatoes
  • 3 tablespoons tomato paste
  • 1 tablespoon red wine vinegar
  • 1 ½ teaspoons ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon dried fenugreek
  • ½ teaspoon red pepper flakes
  • ½ cup long-grain rice washed
  • ½ cup chopped fresh cilantro
  • ¼ cup chopped fresh parsley

Instructions

  • Place 2 lbs bone-in beef in a large pot and cover it with 10 cups water. Add 2 tablespoons sea salt and 2 bay leaves. Bring it to a boil, then reduce the heat to a gentle simmer and cook for 1.5-2 hours, occasionally skimming off any foam that rises to the surface, until the meat is tender.
  • Remove the beef from the pot, set it aside, and if you like, strain the broth. Trim the meat off the bones and cut it into bite-sized pieces.
  • Heat the oil or butter in a separate pan over medium heat. Add the chopped 1 large onion and cook until soft and translucent, about 5 minutes. Stir in the minced 3 cloves garlic, 3 tablespoons tomato paste, 1 ½ teaspoons ground coriander, 1 teaspoon paprika, 1 teaspoon dried fenugreek, and ½ teaspoon red pepper flakes letting it cook for another 1-2 minutes until fragrant.
  • Add the sautéed onion mixture to the simmering beef broth, then stir in the washed ½ cup long-grain rice. Let it simmer for 15-20 minutes until the rice is tender, then return the beef pieces to the pot, allowing them to warm through and absorb the flavors.
  • Stir in ½ cup chopped fresh cilantro and ¼ cup chopped fresh parsley. Let the soup simmer for another 5 minutes so all the flavors meld together.

Notes

Storage: Kharcho Soup can be stored in an airtight container in the fridge for up to 7 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, to keep the rice from overcooking. The soup can be frozen for up to 3 months; transfer to a freezer-safe container, leaving some headspace for expansion. Thaw overnight in the fridge and reheat on the stove, adding a splash of water or broth if it’s too thick.
Helpful Tips: 
  1. Make ahead base - the beef and stock can be cooked ahead and stored in the fridge or freezer; when ready, simply add the sauteed veggies and aromatics, rice, and herbs for a quick soup. 
  2. Skim foam regularly - to keep the broth clear and clean-tasting, free from impurities. 
  3. Adjust heat level - start with half the peppers if you prefer a milder soup; you can always add more at the end. 
  4. Wash the rice well - remove excess starch from rice by rinsing it very well. 
 

Nutrition

Calories: 241kcal | Carbohydrates: 14g | Protein: 18g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 1886mg | Potassium: 486mg | Fiber: 1g | Sugar: 2g | Vitamin A: 565IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 3mg

Homemade Breadcrumbs

Learn how to make breadcrumbs from using up day-old bread while controlling ingredients. This homemade breadcrumbs recipe is seasoned with garlic, onion, and parsley; and is versatile for baking, coating, or topping dishes.

breadcrumbs in a jar.
Looking for more homemade staples? 
Check out healthy marshmallows, condensed milk recipe, and homemade ranch seasoning.
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💡Recipe Overview

  • Prep and Cook Time: 5 minutes to prep
  • Dietary Info: Ancestral-friendly with fresh-milled flour
  • Tools Needed: Food processor or blender
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Homemade Breadcrumbs

Let’s be real - store-bought breadcrumbs are fine if you’re into… mystery flour, additives, and preservatives.

But homemade breadcrumbs? That’s where the magic happens. You get to start with the highest nutrient-dense bread possible - for some people, it’s tangy, chewy sourdough. For me? Fresh-milled flour straight from the grain, baby. That’s right, I’m basically turning my kitchen into a nutrient-packed flour mill these days.

And the best part? You control everything. No mystery additives, no preservatives, just pure, crunchy, flavor-packed goodness. Toast them, blitz them, sprinkle them on anything that could use a little extra crunch- and feel proud while doing it. Because these breadcrumbs aren’t just breadcrumbs - they’re superpowered, homemade, good-for-your-soul breadcrumbs.

And I use them for everything from butternut squash gratin to chicken cutlets to kotleti.

image of Prepare and Nourish owner

Ingredients for Homemade Breadcrumbs

ingredients for homemade breadcrumbs.
  • Bread – Day-old bread works best because it’s slightly dry and easier to process into even crumbs. Fresh-milled flour bread is ideal for extra nutrients, but any slightly stale bread works too. These breadcrumbs are a great way to salvage bread that's no longer best tasting.
  • Seasonings – A simple blend of sea salt, garlic powder, onion powder, and dried parsley adds balanced flavor, mild aroma, and a touch of freshness to your breadcrumbs. You can season breadcrumbs however you wish. I've used Italian seasoning and ranch seasoning in the past because it's super convenient.
breadcrumbs in a jar.

How to Make Breadcrumbs

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

sliced bread on a tray.

Step 1. Toast

If the bread is fresh, toast it until they are firm and dry but not browned.

sliced bread on a blender.

Step 2. Break

Break or tear the bread into even pieces or chunks for easier processing and place in a food processor or blender.

breadcrumbs on a blender and a spoon.

Step 3. Process

Pulse until you reach the desired texture. Add salt, garlic powder, onion powder, and dried parsley and pulse a few more times to mix evenly.

breadcrumbs in a jar.

Step 4. Store

Transfer the breadcrumbs to an airtight container. Store in the fridge or freezer for longer storage.

Helpful Tips

  1. Control texture: Pulse less for chunkier crumbs, or longer for fine breadcrumbs. For regular breadcrumbs, aim for a fine to medium texture - smaller than panko but not powdery.
  2. Refresh before use: Before using stored breadcrumbs, give them a quick toast in a dry skillet or oven. This helps to revive their crispiness and make them taste fresh again.

Product Highlight!

My Fave Food Processor

I've had this for years and it's such a workhorse. I hit pulse until I achieve the consistency that I want for my breadcrumbs.

Grab yours →
Food processor
💭Meal Prep Suggestion!
Make a double batch and store the extra breadcrumbs in an airtight jar in the freezer. They keep well up to 3 months frozen and makes weeknight cooking so much faster.
breadcrumbs in a jar with a scooper.

How to Use Breadcrumbs in Recipes

Homemade breadcrumbs are incredibly versatile and add a satisfying crunch or extra flavor to many dishes.

I’ll often use them for kotleti or meatballs instead of soaking bread, because this way I can control the exact measurements (of bread) and get the perfect texture every time.

They’re also great for topping casseroles, gratins, or mac and cheese, coating chicken or fish before baking, or sprinkling over roasted vegetables for a little extra crisp. I love having a jar of homemade breadcrumbs in the back of my fridge. 

Use homemade breadcrumbs in these recipes:
breadcrumbs in a jar with a scooper.

Frequently Asked Questions

How do I store homemade breadcrumbs?

Store leftover homemade breadcrumbs in an airtight container for up to 2 weeks. These wide-mouth mason jars are great for storing breadcrumbs.

Can I freeze homemade breadcrumbs?

Yes! Store in a freezer-safe airtight container or bag for up to 3 months. Thaw in the fridge or use straight from the freezer. You can also lightly toast before using.

My breadcrumbs clumped together - what did I do wrong?

If the breadcrumbs were still warm or slightly moist when you transferred them for storage, they can clump together over time. Spread them out on a baking sheet, break up any clusters, and re-toast them at a low temperature until completely dry. Let them cool fully before returning them to storage to prevent clumping from happening again.

Looking for more healthy staples? Here are some ideas:
Did you make this homemade breadcrumbs recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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breadcrumbs in a jar.
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Homemade Breadcrumbs

Homemade Breadcrumbs is an easy way to use up leftover bread while controlling ingredients for a versatile, flavorful staple.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Healthy Basics
Cuisine: American
Keyword: breadcrumbs recipe, homemade breadcrumbs
Servings: 12 servings
Calories: 469kcal
Author: Anya @ Prepare & Nourish

Ingredients

Instructions

  • If the bread is fresh, preheat the oven to 300°F (150°C) and toast the slices for 10-15 minutes until they are firm and dry but not browned.
  • Break into pieces. Tear the toasted or day-old bread into roughly 1"chunks for easier processing.
  • Place 6 slices day old bread chunks in a food processor or blender and pulse until you reach the desired texture. For regular breadcrumbs, aim for a fine to medium texture - smaller than panko but not powdery.
  • Add 1 teaspoon sea salt, ½ teaspoon garlic powder , ½ teaspoon onion powder, and ½ teaspoon dried parsley, then pulse a few more times to mix evenly.
  • Transfer the breadcrumbs to an airtight container. They will keep at room temperature for about 1 week, in the fridge for 2 weeks, or frozen for up to 3 months.

Notes

Recipe makes approximately 2 cups of homemade breadcrumbs. 
Storage: Store in an airtight container in the fridge for up to 2 weeks, or frozen for 3 months. You can toast them lightly before use to refresh them.
Helpful Tips: 
  1. Use up bread - Day-old or slightly stale bread is ideal for best texture. It's also a great way to salvage bread that's no longer the best tasting. 
  2. Control texture - Pulse less for chunkier crumbs or longer for fine breadcrumbs.
  3. Start with uniform pieces - Break the bread into similar-sized chunks for even processing.

Nutrition

Calories: 469kcal | Carbohydrates: 82g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Sodium: 3122mg | Potassium: 266mg | Fiber: 7g | Sugar: 10g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 217mg | Iron: 6mg

Easy Ground Beef Stroganoff (without canned soup)

Easy Ground Beef Stroganoff is a quick and flavorful main entrée with ground beef, mushrooms, and a naturally creamy sauce made without canned soup. Ready in about 30 minutes, it’s simple, satisfying, and comes together in one skillet.

ground beef stroganoff in a small bowl topped with herbs.
Looking for more beef recipes? 
Check out ground beef vegetable soup, ground beef and kale soup, and braised chuck roast.
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💡Recipe Overview

  • Prep and Cook Time: 10 minutes to prep and 20 minutes to cook
  • Cooking Method: Stove-top
  • Dietary Info: Keto, Primal
  • Tools Needed: Large skillet
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Ground Beef Stroganoff

If your weeknight dinners are starting to feel like a Groundhog Day rerun of tacos and pasta, it's time for a little shake-up.

Enter: Easy Ground Beef Stroganoff (no canned soup, promise!).

This version leans a little more traditional - with a splash of Dijon mustard and Worcesterhire sauce for that classic, savory depth. But it's still just as quick and comforting as the simpler one I share in Dinner, Decoded.

That's the beauty of the system: once you get the rhythm, you can easily tweak the recipes to fit your mood or what's in your fridge. So if you're craving that rich, old-school stroganoff flavor without the canned shortcuts, this one's your next go-to.

image of Prepare and Nourish owner

Ingredients for Ground Beef Stroganoff

ingredients for making ground beef stroganoff.
  • Ground beef – Use whatever ground beef mixture you have. If it's a little high on the fat content, that just means all the more flavor in that skillet. Fat = flavor.
  • Mushrooms – I like to use cremini or button mushrooms for this recipe since they are most accessible.
  • Onion and garlic – A good Stroganoff always starts with yellow onion and minced garlic
  • Seasonings – A simple blend of sea salt, black pepper, and Dijon mustard, plus a dash of Worcestershire sauce adds classic Stroganoff flavor.
  • Beef bone broth – Try my beef bone broth recipe - it's rich and gelatinous and so nourishing! But store-bought beef broth will work in a pinch.
  • Sour cream and heavy cream – Gives the sauce that creamy, velvety texture - you'll love my homemade sour cream recipe!
  • Butter – Used to caramelize the onions and also adds lots of rich flavor.
graphic of fork and spoon connected in a plant.

Make it Ancestral

Use an ancestral ground beef blend that includes organ meats from pasture-raised cattle for extra nutrients and rich flavor. Choose grass-fed butter or ghee for cooking, and use real bone broth to build a nourishing sauce. If you really want to make this whole recipe from scratch, consider making my Worcestershire sauce recipe (it's soy-free!!)

pasta with ground beef stroganoff in a small bowl topped with herbs.

How to Make Beef Stroganoff with Ground Beef

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

sautéing onions in a pan.

Step 1. Sauté

Melt butter in a large skillet over medium heat. Add diced onion and cook until soft and translucent. Stir in garlic cloves and cook just until fragrant.

sautéed mushrooms and onions in a pan.

Step 2. Brown

Add mushrooms and sauté until they release their juices and begin to brown.

cooking beef and mushrooms in a stainless steel pan.

Step 3. Cook

Push the mushrooms to one side of the pan and add the ground beef. Cook until browned and no longer pink, breaking it up with a wooden spoon as it cooks. Season with salt and pepper.

sautéed beef and mushrooms with sour cream in a pan.

Step 4. Simmer

Stir in the Dijon mustard and Worcestershire sauce. Pour in the bone broth and stir to combine. Bring to a gentle simmer and cook, stirring occasionally, until the sauce reduces slightly and thickens naturally from the beef and mushrooms.

Helpful Tips

  1. Brown beef properly - let the beef cook undisturbed for a few minutes before stirring to get better browning and flavor. 
  2. Prevent cream curdling - always reduce heat to low before adding sour cream and heavy cream, and warm gently while stirring. 
  3. Avoid thin sauce - gently simmer for a few more minutes uncovered to reduce the sauce and thicken it.

Troubleshooting

  • Too dry? Add a splash of beef bone broth or a bit more cream to bring back moisture and richness.
  • Not browning? Try increasing the heat slightly or finish the dish under the broiler for a few minutes to get that golden, caramelized color.
pasta with ground beef stroganoff in a small bowl topped with herbs.

Serving Suggestions

We love serving this ground beef stroganoff recipe over pasta, Instant Pot buckwheat, Yukon gold mashed potatoes, or bone broth rice. Pair it with any roasted vegetable like roasted broccolini or roasted carrots with garlic and you have a hearty and delicious meal ready.

Fresh salads: Round out your plate with a cabbage cucumber salad or tomato cucumber salad to add some fresh flavor.

Condiments: Include a small side of fermented vegetables such as raw sauerkraut, fermented carrots, or pickled red onions to support digestion.

Frequently Asked Questions

How do I store and reheat ground beef stroganoff?

Store leftover ground beef stroganoff in an airtight container for up to 3 days. These glass snap containers are perfect for leftovers. To reheat, transfer the ground beef stroganoff to a small saucepan and warm over medium-high heat, stirring often.

Can I freeze ground beef stroganoff?

Absolutely. Freeze in a freezer-safe container for up to 1 month. Thaw overnight in the fridge and reheat gently to prevent the cream from separating.

Can I make this in the slow cooker?

You technically can, but this version cooks much faster and tastes better on the stovetop. I usually reserve the slow cooker for chuck roast stroganoff, where the longer cook time really pays off. 

Looking for more easy dinner recipes? Here are some ideas:
Did you make this ground beef stroganoff? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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Easy Ground Beef Stroganoff Recipe (without canned soup)

Easy Ground Beef Stroganoff is a quick main course dish with mushrooms, beef, and a creamy sauce made without canned soup.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner
Cuisine: American
Keyword: beef stroganoff with ground beef, ground beef stroganoff, ground beef stroganoff recipe
Servings: 4 servings
Calories: 459kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 1 tablespoon butter
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 8 ounces mushrooms sliced
  • 1 pound ground beef
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • ½ cup beef bone broth
  • ½ cup sour cream or crème fraîche
  • ¼ cup heavy cream
  • chopped fresh parsley for garnish

Instructions

  • Melt 1 tablespoon butter in a large skillet over medium heat. Add 1 medium onion and cook until soft and translucent, about 5 minutes. Stir in 2 garlic cloves and cook for another 30 seconds, just until fragrant.
  • Add 8 ounces mushrooms and sauté until they release their juices and begin to brown, about 5 minutes.
  • Push the mushrooms to one side of the pan and add 1 pound ground beef. Cook until browned and no longer pink, breaking it up with a wooden spoon as it cooks. Season with 1 teaspoon sea salt and ½ teaspoon black pepper.
  • Stir in 1 teaspoon Dijon mustard and 1 tablespoon Worcestershire sauce. Pour in ½ cup beef bone broth and stir to combine. Bring to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until the sauce reduces slightly and thickens naturally from the beef and mushrooms.
  • Reduce the heat to low and stir in ½ cup sour cream and ¼ cup heavy cream. Warm gently - do not boil - until the sauce is smooth and creamy. Adjust salt and pepper to taste.
  • Serve over egg noodles, mashed potatoes, or buckwheat.

Notes

Storage: Store leftover stroganoff in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over low heat while stirring to maintain a smooth sauce. Avoid boiling during reheating, as the cream can separate. Stroganoff can be frozen for up to 1 month in a freezer-safe container; thaw overnight in the fridge and reheat gently in a skillet.
Helpful Tips: 
  1. Brown beef properly - let the beef cook undisturbed for a few minutes before stirring to get better browning and flavor. 
  2. Prevent cream curdling - always reduce heat to low before adding sour cream and heavy cream, and warm gently while stirring. 
  3. Avoid thin sauce - gently simmer for a few more minutes uncovered to reduce the sauce and thicken it.

Nutrition

Calories: 459kcal | Carbohydrates: 8g | Protein: 25g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 788mg | Potassium: 623mg | Fiber: 1g | Sugar: 4g | Vitamin A: 492IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 3mg

Crispy Baked Chicken Cutlets

Crispy Oven-Baked Chicken Cutlets are sliced crosswise to stay tender and juicy, with no pounding required, and coated for a golden, crunchy finish. Ready in 30 minutes, they make an easy, satisfying main entrée.

crispy oven-baked chicken cutlets on a plate with lemon slices and fresh parsley.
Looking for more chicken recipes? 
Check out chimichurri chicken, healthy butter chicken, and basque chicken.
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💡Recipe Overview

  • Prep and Cook Time: 15 minutes to prep and 18-22 minutes to bake
  • Cooking Method: Oven-baked
  • Dietary Info: Ancestral, Gluten-free option with swaps
  • Tools Needed: Baking sheet and wire rack
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love these Oven Baked Chicken Cutlets

What makes these chicken cutlets different is the way they’re cut. Instead of slicing the chicken breasts lengthwise, as most recipes do, I cut them across the grain.

It might seem like a small detail, but it makes all the difference - each bite stays tender, juicy, and never stringy. And the best part? No pounding required.

I give them a gentle press right into the breadcrumbs instead of pounding. By then, they're so delicate and the meat is fully relaxed (never thought I'd say that about chicken breasts but here we are) that the meat just flattens out on its own.

I also bake these instead of frying. The high oven temperature gives the cutlets that same golden, crispy finish without the mess of oil splatter (or the extra grease). It’s a cleaner, easier way to get that classic crunch we all love.

That tender chicken and crisp coating make these cutlets a forever favorite around here. They were cool long before TikTok caught on - but if you're into the whole "protein bar who" trend, these totally fit the bill.

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Ingredients for Baked Chicken Cutlet

individual ingredients in bowls for chicken cutlet recipe.
  • Chicken breasts – boneless, skinless chicken breasts cut crosswise for quick, even cooking. Traditionally, cutlets are sliced horizontally (lengthwise), but I find that method often leads to chewier, tougher chicken.
  • Flour – helps the coating stick to the chicken. I've been loving freshly milled flour for it's 40 out of 44 essential nutrients 😉 but all-purpose flour will do just as well.
  • Eggs and milk – bind the coating and help the breadcrumbs adhere firmly for a crisp crust.
  • Breadcrumbs and Parmesan – the secret to that golden, crunchy texture and savory flavor. You can use sprouted or sourdough breadcrumbs. I’ve been taking my air fryer croutons made from fresh-milled flour bread and tossing them in a food processor for quick, easy breadcrumbs. You can check out my recipe for homemade breadcrumbs.
  • Seasonings – a classic blend of garlic powder, Italian seasoning, sea salt, black pepper, and paprika adds just enough flour without being too much.
  • Olive oil or butter – lightly brushed on top to help the chicken crisp up and get golden brown.
graphic of fork and spoon connected in a plant.

Make it Ancestral

I made these chicken tenders with chicken from Pastured Bird. They’re my new favorite source for chicken—these birds are truly on rotational pasture. And honestly, you can tell… the chicken breasts are a reasonable size. And by “reasonable,” I mean small - exactly how real chickens are supposed to be. No superhero-sized, gym-bro chicken breasts here.

oven-baked chicken cutlets on a plate with lemon slices.

How to Make Baked Chicken Cutlets

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

chicken cutlets coated in flour.

Step 1. Dredge

Cut each breast crosswise into small strips about ½" thick. Dredge each chicken breast in flour on all sides and shake off the excess.

chicken cutlets dipped in egg.

Step 2. Dip

Dip the floured chicken piece into the egg mixture, making sure all sides are evenly covered.

chicken cutlets coated in crumbs.

Step 3. Coat

Press the chicken piece firmly into the breadcrumb mixture, making sure it’s fully covered and flattened. Place the coated chicken on a wire rack over a baking sheet.

chicken cutlets on a rack ready for the oven.

Step 4. Bake

Bake for 18-22 minutes, flipping halfway through, until the chicken is golden brown, crispy, and reaches an internal temperature of 165°F (74°C).

Helpful Tips

  1. Start with dry chicken: Pat chicken dry before coating — this helps the flour and breadcrumbs stick better.
  2. Press the coating firmly: Gently press each piece into the breadcrumb mixture to ensure an even, crisp crust. As you press the chicken, it will naturally flatten, creating a cutlet like shape and thickness.
  3. Use a wire rack: Placing the chicken on a rack allows air to circulate for a perfectly crispy coating.
  4. Don’t overbake: Remove the chicken once it reaches 165°F (74°C) to keep it juicy and tender.
  5. Reheat properly: To maintain crispness, reheat in the oven — never the microwave.

Troubleshooting

  • Too soggy? Place the chicken on a wire rack instead of directly on the baking sheet, and bake a few minutes longer.
  • Not crispy enough? Brush a little extra butter or olive oil on top and broil for 1–2 minutes at the end.
  • Coating falling off? Make sure to shake off excess flour and press the breadcrumbs firmly so they adhere well.

Product Highlight!

Baking & Cooling Racks

I use these racks a few times per week. I love them for baking something like these cutlets where you want air flow (because crispiness) but also fits perfectly in a standard baking sheet. You can also keep them on the rack when you pull them out of the oven so they rest.

Grab yours →
💭Meal Prep Suggestion!
These oven baked cutlets are great for meal prep! I like to make a double batch and keep them in the fridge for quick grab-and-go snack/meal during the week. They reheat great in the air fryer.
crispy oven-baked chicken cutlets on a plate with one cutlet broken in half .

Serving Suggestions

Chicken cutlets are great any time of day for any meal. Breakfast? Throw one on a toast. Lunch? Slice it over a house salad and feel very put-together. Dinner? Stand at the counter and eat it with your fingers. They’re basically the little black dress of protein.

But here's some more ideas if you want to round out a meal:

Main dish: Serve the cutlets alongside cottage cheese mashed potatoes or cajun sweet potato fries for a satisfying meal.

Condiments: Serve chicken cutlets in greek yogurt ranch, mayo with sriracha, or serve with a spoonful of probiotic-rich sauerkraut.

oven-baked chicken cutlets on a plate with lemon slices.

Frequently Asked Questions

How do I store and reheat baked chicken cutlets?

Store leftover oven baked chicken cutlets in an airtight container for up to 3 days. These glass snap containers are perfect for leftovers. To reheat, transfer the baked chicken cutlets to a small saucepan and warm over medium-high heat, stirring often.

Can I freeze oven baked chicken cutlets?

Absolutely. Place the baked cutlets on a tray to freeze individually, then transfer them to a freezer-safe bag or container. Reheat directly from frozen in a 375°F (190°C) oven for 10–15 minutes.

Can I use chicken thighs instead of breasts?

You can - just cut the chicken into smaller, uniform pieces and gently pound them to an even thickness. That way, they bake evenly and finish at the same time, so you don’t end up with some pieces dry and some still undercooked.

Looking for more related recipes? Here are some ideas:
Did you make this baked chicken cutlets? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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oven-baked chicken cutlets on a plate with lemon slices.
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5 from 1 vote

Crispy Oven-Baked Chicken Cutlets

Crispy Oven-Baked Chicken Cutlets are sliced crosswise to stay tender and juicy, with no pounding required, and coated for a golden, crunchy finish. Ready in 30 minutes, they make an easy, satisfying main entrée.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Keyword: baked chicken cutlets, oven baked chicken cutlets
Servings: 4 servings
Calories: 472kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 1 pound boneless skinless chicken breasts cut crosswise
  • ½ cup fresh milled soft white flour (or all-purpose flour)
  • 2 eggs
  • 2 tablespoons milk
  • 1 ½ cups breadcrumbs
  • ¾ cup grated Parmesan cheese
  • 3 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 2 tablespoons olive oil or melted butter for brushing

Instructions

  • Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a lightly greased wire rack.
  • Cut 1 pound boneless skinless chicken breasts in small strips crosswise. No need to pound them or flatten them. Set up the dredging stations: in one shallow bowl, place ½ cup fresh milled soft white flour (or all-purpose flour); in a second, whisk together 2 eggs and 2 tablespoons milk; in a third, combine 1 ½ cups breadcrumbs, ¾ cup grated Parmesan cheese, 3 teaspoons garlic powder, ½ teaspoon paprika, 1 teaspoon sea salt, and ½ teaspoon black pepper.
  • Dredge each chicken breast in flour on all sides and shake off the excess.
  • Dip the floured chicken piece into the egg mixture, making sure all sides are evenly covered.
  • Press the chicken piece firmly into the breadcrumb mixture, making sure it’s fully covered and flattened.
  • Place the breaded chicken cutlets on the prepared baking sheet. Lightly brush or spray the tops with 2 tablespoons olive oil or melted butter for brushing to help them crisp in the oven.
  • Bake for 18-22 minutes, flipping halfway through, until the chicken is golden brown, crispy, and reaches an internal temperature of 165°F (74°C).

Notes

Storage: Chicken can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm in a preheated 375°F (190°C) oven for 5-10 minutes or until heated through. These cutlets can also be frozen for up to 1 month; freeze on a baking sheet first, then transfer to a freezer-safe bag or container, and reheat in the oven straight from frozen, adding a few extra minutes to ensure thorough heating.
Helpful Tips: 
  1. Start with dry chicken - pat the chicken dry with paper towels to remove as much moisture as possible. 
  2. Even coating - press the breadcrumbs firmly onto each piece to ensure the coating sticks and creates a crisp crust. 
  3. Flatten without pounding - press each chicken piece firmly into the breadcrumb mixture to flatten it, which helps it to cook evenly and crisps the coating - no pounding needed. 

Nutrition

Calories: 472kcal | Carbohydrates: 47g | Protein: 40g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 172mg | Sodium: 1374mg | Potassium: 640mg | Fiber: 3g | Sugar: 3g | Vitamin A: 469IU | Vitamin C: 1mg | Calcium: 289mg | Iron: 4mg

Crispy Pork Bites

Garlic butter pork bites are juicy, tender pork cubes pan-cooked in oil, then tossed in garlic butter with a splash of lemon. They're ready in 20 minutes and perfect for busy weeknights or quick meal prep.

pork bites in cast iron skillet with spoon.
Looking for more pork recipes? 
Check out pan fried pork chops, air fryer pork tenderloin, and pulled pork breakfast.
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💡Recipe Overview

  • Prep and Cook Time: 10 minutes to prep and 10 minutes to cook
  • Cooking Method: Stove-top
  • Dietary Info: Keto, Primal, GAPS, Ancestral diet
  • Tools Needed: sharp knife, cutting board, and cast-iron skillet
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Pork Chop Bites Recipe

Pork around here doesn't come by often. But when it does - it's gotta be the good stuff. Berkshire heritage breed, top-notch, melt-in-your-mouth kind of pork. If I don't have a local farmer's cut in my freezer, I reach for a piece from my monthly meat buy from Wild Pastures.

These pork chop bites? Hands down the best way to prepare it. Tender, juicy, and packed with flavor, they're quick enough for a weeknight but fancy enough to feel like a delicious appetizer.

Crisped just right on the outside, tender on the inside, and ready to pair with whatever sides you love.

Honestly, once you make these, you'll never look at pork the same way again.

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Ingredients for Pork Chop Bites

pork bites ingredients in dishes.
  • Pork chops – boneless pork chops are tender and cook quickly. Cut them into 1-inch cubes for even cooking and crisp edges
  • Seasonings - a simple blend of sea salt, black pepper, coconut sugar, smoked paprika, garlic powder, and onion powder gives a nice sweet and savory flavor
  • Avocado oil – great for frying due to its high smoke point and neutral taste
  • Butter – adds richness and helps develop that crispy, golden crust
  • Garlic – freshly minced garlic adds flavor and aroma near the end of cooking
graphic of fork and spoon connected in a plant.

Make it Ancestral

Use quality pasture-raised pork (I like heritage-breed Berkshire pork) and real butter or ghee. Cook your side dishes in bone broth for added nutrients, and serve the pork bites with a small side of fermented vegetables to support digestion.

pork bites in cast iron skillet.

How to Make Pork Bites

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

pork bites seasoned in white bowl.

Step 1. Season

Toss the cubed pork chops in a bowl with sea salt, coconut sugar, smoked paprika, garlic powder, onion powder, and black pepper.

pork bites cooking in oil in a cast iron skillet.

Step 2. Cook

Heat the avocado oil in a skillet over medium-high heat. Add pork in a single layer and sear for 2-3 minutes per side until golden and cooked through.

butter melting in cast iron skillet.

Step 3. Melt

Remove the pork chops from the pan. Melt butter in the same pan. Add garlic cloves and cook until fragrant.

pork bites cooking in cast iron skillet.

Step 4. Heat

Return the pork chops to the pan and toss to coat with the garlic butter. Add a splash of lemon juice over the pork bites.

Helpful Tips

  1. Cut pork evenly - for even cooking, make sure the pork is cut into uniform 1" cubes to help prevent some pieces from drying out while others are undercooked. 
  2. Don't overcrowd the pan - sear the pork in a single layer. If needed, cook in batches to get a nice golden crust without steaming the meat. 
  3. Let it rest before reheating - if making ahead, let the pork cool fully before refrigerating to avoid moisture build-up and soggy texture later. 
  4. Deglaze for more flavor - after searing the pork and before adding garlic, add a splash of broth or lemon juice to scrape up the browned bits. It adds great flavor to the garlic butter. 

Troubleshooting

  • Pork is tough or dry? This usually means it's overcooked. Make sure you don't go beyond 145°F internal temperature with an instant-read thermometer. Quick searing is key.
pork bites in cast iron skillet with a metal spoon.

Serving Suggestions

We love serving this crispy pork bites with Yukon gold mashed potatoes or any roasted vegetable like Brussels sprouts or roasted broccolini recipe.

Fresh salads – Don't forget to round out your meal with refreshing and vibrant salads. Romaine salad and arugula salad are great options.

Condiments – To add probiotics and balance the rich pork flavor, serve with raw sauerkraut or fermented carrots.

pork bites in cast iron skillet with metal spoon.

Frequently Asked Questions

How do I store and reheat pork bites?

Store leftover pork chop bites in an airtight container for up to 3-4 days. These glass snap containers are perfect for leftovers. To reheat, transfer the pork bites to a small saucepan and warm over medium-high heat, stirring often.

Can I freeze pork bites?

Yes, they freeze well! Let the pork bites cool completely, then place them in a single layer on a baking sheet to freeze for about an hour. Once solid, transfer them to a freezer-safe bag or container and store for up to 2 months. To reheat, bake or air fry from frozen at 375°F (190°C) until hot and crispy again - no need to thaw.

Can I use a different cut of pork?

Yes! Pork shoulder or pork belly also work great for this recipe. Adjust the cooking time as fattier cuts may take a bit longer to crisp up.

Can I make this in an air fryer?

Definitely! Cook at 400°F (200°C) for about 10-12 minutes, flipping halfway through, until golden and crisp.

Looking for more healthy pork recipes? Here are some ideas:
Did you make these pork nuggets? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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Crispy Garlic Butter Pork Bites

Garlic butter pork bites are juicy, tender pork cubes pan-cooked in oil, then tossed in garlic butter with a splash of lemon. They're ready in 20 minutes and perfect for busy weeknights or quick meal prep.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Dinner, Main Course
Cuisine: American
Keyword: pork bites, pork chop bites, pork nuggets
Servings: 4 servings
Calories: 297kcal
Author: Anya @ Prepare & Nourish

Ingredients

Instructions

  • Toss the cubed 1 pound pork chops, boneless in a bowl with 1 teaspoon sea salt, 1 teaspoon coconut sugar, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon black pepper.
  • Heat the 2 tablespoons avocado oil in a skillet over medium-high heat. Add pork in a single layer and sear for 2-3 minutes per side until golden and cooked through.
  • Remove the pork chops from pan. Melt 2 tablespoons butter in the same pan. Add 2 garlic cloves and cook until fragrant.
  • Return the pork chops back to the pan and toss to coat with the garlic butter. Add a splash of lemon juice over the pork bites.

Notes

Storage: Store pork bites in an airtight container in the fridge for up to 4 days. To reheat, warm them in a skillet over medium heat until heated through, adding a splash of broth if needed to keep them moist. You can also freeze pork nuggets in a freezer-safe container for up to 2 months. Thaw overnight in the fridge. 
Helpful Tips: 
  1. Cut pork evenly - for even cooking, make sure the pork is cut into uniform 1" cubes to help prevent some pieces from drying out while other are undercooked. 
  2. Don't overcrowd the pan - sear the pork in a single layer. If needed, cook in batches to get a nice golden crust without steaming the meat. 
  3. Let it rest before reheating - if making ahead, let the pork cool fully before refrigerating to avoid moisture build-up and soggy texture later. 
  4. Deglaze for more flavor - after searing the pork and before adding garlic, add a splash of broth or lemon juice to scrape up the browned bits. It adds great flavor to the garlic butter. 
Troubleshooting Tips: 
Pork is tough or dry? This usually means it's overcooked. Make sure you don't go beyond 145°F internal temperature with an instant-read thermometer. Quick searing is key.

Nutrition

Calories: 297kcal | Carbohydrates: 2g | Protein: 25g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 91mg | Sodium: 684mg | Potassium: 451mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 427IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

Roasted Rack of Lamb with Garlic and Herb Crust

Roasted rack of lamb in oven is coated in garlic, herbs, and lemon for a juicy, flavorful dinner centerpiece - no marinade time needed, just roast and serve. This is the easiest way to get restaurant-quality lamb at home.

roasted rack of lamb on plate with lemon and cilantro.
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💡Recipe Overview

  • Prep and Cook Time: 15 minutes to prep and 25 minutes to bake
  • Cooking Method: Oven-baked
  • Dietary Info: Keto, Whole30, Paleo, GAPS, Ancestral diet
  • Tools Needed: roasting pan
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Rack of Lamb in Oven Recipe

Because sometimes chicken just won't cut it.

Your great-grandmother didn't serve boneless, skinless chicken breasts at Sunday dinner, so why should you?

Rack of lamb is tender, juicy (when cooked right), and downright show-stopping with way less effort than it looks.

You'll look like you spent all day in the kitchen (when really, you didn't).

This is the kind of recipe that once you taste it, you'll wonder why lamb isn't already on your regular meal rotation.

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Ingredients for Roasted Rack of Lamb

roasted rack of lamb ingredients.
  • Rack of lamb - you'll want 3 pounds of lamb, about 2 racks, frenched. Ask your butcher for frenched racks (cleaned bones) for the best presentation and easy carving.
  • Olive oil - this helps the herb mixture to stick to the lamb and keeps it juicy as it roasts.
  • Aromatics - fresh garlic is best for bold flavor but all the fresh herbs, like parsley, thyme, and rosemary balance out the fat content. A touch of citrus in lemon zest and juice brightens the dish.
  • Seasonings - a simple blend of sea salt and black pepper is enough to bring out all the flavors.
graphic of fork and spoon connected in a plant.

Make it Ancestral

Lamb is almost always grass-fed since sheep naturally graze, making it one of the most nutrient-dense meats you can choose. Rich in protein, B12, zinc, and healthy fats, it's an elegant cut that stays tru to ancestral eating.

roasted rack of lamb on a plate with lemon and cilantro on the side.

How to Cook Rack of Lamb in Oven

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

roasted rack of lamb sauce mixture in glass bowl.

Step 1. Mix

In a small bowl, mix together olive oil with minced garlic, parsley, rosemary, thyme, lemon zest, and sea salt until a paste forms.

roasted rack of lamb coated in garlic, herbs and lemon on baking pan.

Step 2. Spread

Place the lamb in a baking pan, fat side up. Spread the herb garlic mixture generously over all over the lamb rack but keep the focus on top.

roasted rack of lamb on a baking pan.

Step 3. Roast

Roast the rack of lamb in the preheated oven for 20-25 minutes for medium-rare. Tent loosely with foil and rest for 10 minutes before slicing.

roasted rack of lamb on cutting board cut into slices next to a knife.

Step 4. Carve

Carve between the bones to create chops. Serve warm.

Helpful Tips

  1. Start with frenched racks - look for lamb racks that are "frenched" meaning the rib bones are cleaned of meat and fat for a more elegant presentation and easier slicing. Most butchers will do this for you if you ask.  
  2. Bring to room temperature - pull the lamb out of the fridge 30-60 minutes before roasting to ensure even cooking.
  3. Use a meat thermometer - for medium-rare, remove the lamb when the internal temp hits 125–130°F. It will continue to rise with residual heat. 
  4. Fat side up - Always roast with the fat side facing up so the fat bastes the meat as it cooks. 

Troubleshooting

  • Herb paste slides off? This happens and is totally okay but you do want to make sure the lamb is patted completely dry with paper towels before applying the olive oil herb mixture. 
roasted rack of lamb on a plate with lemon and cilantro.

Serving Suggestions

We love serving this roasted rack of lamb with any vegetable dish like garlic broccoli or oven roasted cabbage.

Side dish: Serve this over potatoes like chunky mashed potatoes with red skin or Yukon gold mashed potatoes.

Fresh salads: Don't forget to round out your meal with refreshing and vibrant salads. Romaine salad and arugula salad with goat cheese are great options.

Condiments: To bring in some probiotics and cut through those healthy lamb fats, offer raw sauerkraut or fermented carrots.

roasted rack of lamb on a plate with lemon and cilantro on the side.

Frequently Asked Questions

How do I store and reheat roasted rack of lamb?

Store leftover lamb in an airtight container for up to 3-4 days. These glass snap containers are perfect for leftovers. To reheat, warm gently in the oven at 300°F until heated through, or use a skillet on low heat to avoid drying it out.

Can I freeze oven roasted rack of lamb?

Yes, you can freeze cooked rack of lamb. Let it cool completely, then wrap tightly in parchment paper and foil and place in an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and gently reheat in the oven to avoid drying it out.

How long to cook rack of lamb in oven?

A rack of lamb in the oven cooks quickly - usually 20-30 minutes at 425°F depending on size and desired doneness. For medium-rare, pull it when the internal temperature reaches 125-130°F, medium at 135°F, and let it rest for 10 minutes before slicing. 

Looking for more lamb recipes? Here are some ideas:
Did you make this roasted rack of lamb? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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roasted rack of lamb on a plate with lemon and cilantro on the side.
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Roasted Rack of Lamb with Garlic and Herb Crust

Roasted rack of lamb in oven is seasoned with fresh garlic, herbs, lemon, and olive oil - juicy, tender, and perfect for special yet simple dinner.
Prep Time15 minutes
Cook Time25 minutes
Resting Time10 minutes
Total Time50 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: how long to cook rack of lamb in oven, how to cook rack of lamb in oven, rack of lamb in oven, roasted rack of lamb
Servings: 6 servings
Calories: 710kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 3 pounds rack of lamb (2 racks) frenched
  • ¼ cup olive oil
  • 8 garlic cloves minced
  • ½ cup fresh parsley finely chopped
  • 6 sprigs fresh thyme leaves finely chopped (about 2 tablespoons)
  • 3 sprigs fresh rosemary finely chopped (about 1 tablespoon)
  • 1 lemon zested & juiced
  • 1 ½ teaspoon sea salt
  • ¼ teaspoon black pepper

Instructions

  • Preheat the oven to 450°F. Pat the lamb dry with paper towels.
  • In a small bowl, mix together olive oil with minced garlic, parsley, rosemary, thyme, lemon zest, and sea salt until a paste forms.
  • Place the lamb in a baking pan, fat side up. Spread the butter garlic mixture generously over all over the lamb rack but keep the focus on top.
  • Roast the rack of lamb in the preheated oven for 20-25 minutes for medium-rare. Tent loosely with foil and rest for 10 minutes before slicing.
  • Carve between the bones to create chops and serve warm with your favorite sides.

Notes

Storage: Store leftover lamb in an airtight container in the refrigerator for up to 3 days. To reheat without drying it out, wrap the chops loosely in parchment paper and then foil and warm them in a 275°F oven for 10–15 minutes or until just heated through. To freeze, slice the rack into individual chops, wrap each separately, and store in the freezer for up to 2 months. Thaw overnight in the fridge and reheat. 
Helpful Tips: 
  1. Start with frenched racks - look for lamb racks that are "frenched" meaning the rib bones are cleaned of meat and fat for a more elegant presentation and easier slicing. Most butchers will do this for you if you ask. 
  2. Bring to room temperature - pull the lamb out of the fridge 30-60 minutes before roasting to ensure even cooking. 
  3. Use a meat thermometer - for medium-rare, remove the lamb when the internal temp hits 125–130°F. It will continue to rise with residual heat. 
  4. Fat side up - Always roast with the fat side facing up so the fat bastes the meat as it cooks. 
Troubleshooting Tips: 
Herb paste slides off? This happens and is totally okay but you do want to make sure the lamb is patted completely dry with paper towels before applying the olive oil herb mixture. 

Nutrition

Calories: 710kcal | Carbohydrates: 4g | Protein: 25g | Fat: 66g