Cooking On The Ranch

menu icon
search icon
×

Lemon Garlic Chicken In White Wine Sauce

By 1 Comment

Enjoy this refreshing Chicken in White Wine Sauce on a hot Summer’s Night. Light, bright and easy, the chicken is cooked in a lemon wine sauce then sprinkled with a combo of chopped parsley, garlic and lemon zest.

Sauteed chicken breast with a white wine sauce.

This is a simple straight forward recipe for pan seared chicken & white wine sauce. And with no cream, it’s fresh and light! Quick and easy, it also comes with that special and elegant restaurant feel.

I was browsing a very old Williams and Sonoma cookbook right after the holidays at about the time I needed a break from all that rich food. This recipe was exactly what the doctor ordered.

This fresh lemon white wine chicken recipe will also be perfect for a summer evening meal.

Boneless, skinless chicken breasts are seared, then simmered in a lemon white wine sauce.

Then topped with a combination of parsley, garlic and lemon zest, a mix reminiscent of gremolata that finishes the famous Italian dish, Osso Buco.

The recipe is so easy, that you’ll find yourself turning to it again and again, no matter how busy your life seems.

Keep things light and serve this chicken with a perfect little tossed salad or a vegetable side dish such as this Green Vegetable Medley.

While you’re shopping for ingredients, pick up a loaf of rustic crusty bread to dip in the lemony wine sauce. You’ll want to sop up every drop of flavor.

I’m obsessed with this recipe on so many levels. Let’s take a look.

Ingredients You’ll Need

Ingredients to make lemon garlic chicken breast.
  • Boneless, skinless chicken breast. Tip, purchase chicken breast from a reputable, and local (if possible) source. Chicken breasts from factory farmed providers are overly large due to practices to grow chickens larger and faster. In my opinion, they’re harder to cook and keep tender, and many times have a rubbery texture. Stick with the slightly more expensive route and choose a reputable company. It’s especially important for delicate recipes like this pan seared chicken breast. A good example is Red Bird Farms.
  • Lemon, for fresh squeezed juice. Don’t try to save time by using bottled lemon juice.
  • Chicken Broth
  • White Wine
  • Parsley
  • Flour
  • Garlic: Fresh garlic is always a better choice that chopped jarred garlic.
  • Olive Oil

Ingredient Substitutions

  • White Wine: If you prefer not to use white wine, just substitute with additional chicken broth.
  • Oil: Olive oil is used to sautee the chicken breasts. You can substitute canola or vegetable oil.
  • If you prefer this recipe to be gluten free, simply dust the chicken with gluten free flour. I wouldn’t skip the flour, because it’s presence on the chicken helps thicken the sauce a bit.

Step by Step Instructions, It’s Easy!

Parsley lemon garlic topping for lemon garlic chicken breast.
Flouring boneless skinless chicken breasts.
  • Step 1: Finely chop the garlic cloves. In a small bowl stir together 2 – 3 cloves of the minced garlic, parsley and lemon zest, reserving two chopped garlic cloves.
  • Step 2: Pat chicken breasts dry with a paper towel. Spread the flour on a plate and add the salt and pepper, stir to combine. Lightly coat both sides of each chicken breast with the flour. Shake off any excess.

Pro Tip Knife Skills: Always keep the hand that’s gripping the knife clean and dry. A wet hand could cause slips resulting in nicks or worse a nasty slice on your hand. 

Frying boneless skinless chicken breasts.
Chicken in lemon garlic sauce.
  • Step 3: Heat a skillet over medium high heat. Add the olive oil. When the olive oil is hot, add the chicken and saute, turning once until lightly browned. About two minutes per side. Transfer to a platter and season with salt and pepper.
  • Step 4: Add the chicken stock, lemon juice and white wine. Stir to remove any browned bits from the pan. Bring to a boil and cook for about three minutes. Return the chicken to the pan and reduce heat to medium. Continue until chicken is cooked through. Use a meat thermometer to determine an internal temperature of 160 degrees.
  • Step 5: Remove chicken to plates. Bring the sauce to a boil and pour over each chicken breast.

Presentation Tip: Serve this white wine sauce with chicken in a large shallow white bowl with a few slices or wedges of lemon.

FAQ’s

Can I Use Boneless Skinless Chicken Thighs?

You can, however, the presentation will not be as pleasing. Bone and skinned chicken thighs are very irregular and odd in shape. However, the flavor will be enhanced by the dark meat and the cooking instructions will stay the same.

What Kind of White Wine Should I Use?

Keep it dry. Pinot Grigio, Chardonnay or Sauvignon Blanc. And remember the rule, always cook with wine you’d drink. But no need to break the bank. Save those expensive whites to pair with that special dinner.

Can I Make This Recipe Using a Red Wine Sauce?

Using red wine would change the entire profile of the delicate bright flavors that white wine and lemon brings to this recipe. Stick with white wine.

Tips

  • Use a meat mallet to gently pound the chicken breasts to make them more even in thickness. No need to turn them into cutlets, you just want to them to cook evenly.

Leftovers and Storage

  • This chicken in wine sauce is best when served fresh. But leftovers can be stored in the refrigerator for three to four days, in an airtight container.
  • You can also freeze them. Add chicken and any left over sauce to a zip-lock style freezer bag. Squeeze the air out and freeze for up to three months.
  • To reheat, let chicken thaw in the refrigerator overnight. I like to use the microwave and reheat any leftovers at 50% power in one-minute increments. Food seems to react better to the lower temperature reheating.

Side Dishes, What To Serve?

Boneless skinless chicken breast in garlic white wine sauce.

I hope you give this chicken & white wine sauce recipe a try. Even with my large collection of Chicken Recipes, this is at the top of the list for favorites. And don’t miss the most popular chicken dish on my site for Chicken Mushroom and Spinach Skillet.

More Fresh Chicken Recipes

And don’t miss one of our favorite easy weeknight dinner recipes for Pan Fried Boneless Chicken Thighs. Served with an easy lemon cream sauce, this is a recipe to take a look at.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Sauteed chicken breast with a white wine sauce.
Print Recipe
5 from 1 vote

Chicken in White Wine Sauce

Offer this refreshing dish on a hot Summer's night. Light, refreshing and easy chicken dinner.
Prep Time15 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Main Course Chicken
Cuisine: Italian
Diet: Low Fat
Servings: 4
Calories: 250kcal
Author: Lea Ann Brown

Ingredients

  • 3 – 5 cloves garlic
  • ⅓ cup Italian parsley flat leaf, chopped
  • 1 Tablespoon lemon zest
  • 2 Tablespoons All Purpose Flour
  • ½ teaspoon salt
  • ½ teaspoon pepper black or white,
  • 4 Chicken Breast Halves boneless, skinless, about ½ pound each
  • 2 Tablespoon Olive Oil
  • ¾ Cup chicken broth
  • ½ Cup lemon juice fresh
  • ½ Cup Dry White Wine Chardonnay, Sauvignon Blanc, or Pinot grigio

Instructions

  • Finely chop the garlic cloves. In a small bowl stir together 2 – 3 cloves of the minced garlic, parsley and lemon zest, reserving 2 chopped garlic cloves.
  • Pat chicken breasts dry with a paper towel. Spread the flour on a plate. Lightly coat both sides of each chicken breast with the flour. Shake off any excess.
  • Heat a frying pan over medium high heat. Add the olive oil. When the olive oil is hot, add the chicken and saute, turning once until lightly browned. About 2 minutes per side. Transfer to a platter and season with salt and pepper.
  • Add the remaining chopped garlic to the pan and cook until fragrant. About 1 minute. Add the chicken stock, lemon juice and white wine. Stir to remove any browned bits from the pan. Bring to a boil and cook for about 3 minutes.
  • Return the chicken to the pan and reduce heat to medium Cook until chicken is cooked through. Use a meat thermometer to determine internal temperature is 160 degrees.
  • Remove chicken to plates. Pour the sauce over each chicken breast.
  • Top each breast with some of the parsley mixture.

Notes

  • Use a meat mallet to gently pound the chicken breasts to make them more even in thickness. No need to turn them into cutlets, you just want to them to cook evenly.
Storage
  • This chicken is best when served fresh. But leftovers can be stored in the refrigerator for three to four days, in an airtight container.
  • You can also freeze them. Add chicken and any left over sauce to a zip-lock style freezer bag. Squeeze the air out and freeze for up to three months.
  • To reheat, let chicken thaw in the refrigerator overnight. I like to use the microwave and reheat any leftovers at 50% power in one-minute increments. Food seems to react better to the lower temperature reheating.

Nutrition

Calories: 250kcal | Carbohydrates: 9g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 591mg | Potassium: 540mg | Fiber: 1g | Sugar: 1g | Vitamin A: 460IU | Vitamin C: 24mg | Calcium: 34mg | Iron: 1mg

Chicken & White Wine Sauce … It’s What’s for Dinner

Easy Creamy Sausage Potato Soup

By 34 Comments

Colorado fingerling potatoes bring a tender sweet element to this sausage potato soup. Seasoned with rosemary and thickened with half and half makes this a savory delight. An easy flavorful soup recipe that your family will love.

And looking for more soup recipes with potatoes? Don’t miss my Hamburger Potato Soup. Easy, hearty and very lovable.

Fingerling potatoes and sausage soup.

This fingerling potato and sausage soup has definitely earned its merits as one of our very favorite comfort food Soup Recipes. What makes it so good? The broth becomes irresistible by taking on seasonings from the Italian sausage. And is rich and buttery by adding half and half.

Sprinkling the meat with a little flour before adding the broth, thickens the soup to a “just right” consistency.

And, icing on the cake … it’s an easy soup to make.

And, this year’s Colorado harvest of tiny fingerling and new potatoes have given us some of the sweetest and most flavorful I can remember. With so many stellar ingredients, the potatoes become the star of this recipe. Every year, I make this Italian sausage potato soup.

What Are Fingerling Potatoes?

Fingerling potatoes are 2 – 4 inches long; finger-shaped; red, orange, purple or white skin; red orange, purple, yellow or white flesh. And sometimes streaked with veins of color. They have a waxy firm texture and can be used for pan frying, roasting or in salads. The flavor is referred to as nutty, buttery and earthy with a medium sugar content. Fingerling varieties are Austrian, Crescent, Banana, French, Larette, Red Thumb, Rose Finn Apple, Purple Peruvian. Source: Colorado San Luis Valley Potatoes.

So with all that said, let’s talk about how I put these sweet little fingerlings to work for this sausage and potato soup.

Ingredients You’ll Need

Ingredients to make sausage potato soup.
  • Half and Half
  • Chicken Broth
  • Italian Sausage, hot or mild.
  • Onion, sweet, yellow or white
  • Red Pepper Flakes
  • Dried Rosemary
  • Flour
  • Garlic
  • Bay Leaf
  • Potatoes: Fingerling, or small new potatoes.

Crushing Dried Herbs: You’ll get more flavor out of dried herbs if you crush them before adding to recipes. First measure the herbs in a measuring spoon, then empty the spoon into your hand. Crush the dried herbs with the fingers of your other hand to release the herb’s flavor. Then add it to the recipe.

Ingredient Substitutions

  • Potatoes: Fresh locally grown fingerling potatoes are sweet, tender and absolutely divine. If you can’t find fingerling, small potatoes, or new potatoes are an excellent choice. Larger Yukon gold potatoes, cut into cubes is also a great substitution. Save those starchy russet potatoes to make mashed or baked potatoes. Russets won’t hold up as well in a long simmer soup.
  • Half and Half: By all means substitute cream to make it even more that luscious.
  • Substitute Fresh Rosemary for dried.
  • Flour: Make this a gluten free sausage potato soup by using gluten free flour.
  • Italian Sausage: To lighten things up, substitute a good quality Chicken Italian Sausage for the traditional pork variety.

Step by Step Instructions, It’s Easy

Browning Italian sausage with onions to make sausage potato soup
Adding flour to sausage mixture to thicken soup.
  • Step 1: Brown sausage in a large saucepan or Dutch oven set over medium high heat, breaking it up as it cooks. When it is starting to brown, add onion and cook until they are wilted and transparent; add garlic and cook for one minute longer, stirring frequently.
  • Step 2: Sprinkle flour over the top of the sausage mixture and quickly stir in. At this point the mixture will be very dry in appearance.
Adding chicken broth to sausage and onions to make sausage potato soup.
Adding spices to sausage potato soup.
  • Step 3: While stirring, slowly add the chicken broth; stir until it comes to a boil.
  • Step 4: Add the potatoes, bay leaf, rosemary and red pepper flakes. Bring to a boil before reducing the heat to low. Cover and simmer until the potatoes are fork tender, approximately 30-40 minutes.
Creamy sausage and potato soup in a Dutch oven.
  • Sep 5: Add the half and half and salt and pepper. Simmer on low for an additional 10 minutes. If using fresh rosemary, remove the stem and remove the bay leaf. Serve piping hot.

Tip: Make sure that the soup is simmering on low heat. Too high of heat can cause the half and half to separate. No need to worry if using heavy cream, the fat content in cream is more friendly to heat.

Variations:

  • I make this sausage potato soup often and many times add a fist full of spinach leaves just before serving. No need to add any additional cooking time. The hot soup will wilt the spinach almost immediately.
  • During Colorado sweet corn season, I’ve also added kernels of fresh corn that’s been freshly cut from the cob. Corn is a great partner for potatoes.
  • I’ve been known to swirl in a heaping tablespoon of sour cream at the end of the cooking time. It adds a little layer of tangy goodness.

Storage

  • Store in an airtight container in the refrigerator for up to three days.
  • This soup will also freeze well for up to three months. Thaw in the refrigerator overnight and then gently reheat on low heat stovetop. Heating the soup over too high of heat may cause the half and half to separate.

With all that said, grab some potatoes and give this  recipe a try. This is one of our favorite Italian Sausage Soup Recipes.

More Soup Recipes You Might Like

And if you love soup as much as we do, don’t miss my Soup Category. You’ll find lots of great soup, chili and stew recipes including the most popular recipe on my site for Chicken Noodle Soup.

And if you’re looking for more quick and easy soup recipes, take a look at this Black Bean and Ham Soup. Using canned beans and a ham steak = pronto on the table.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A bowl of creamy sausage potato soup.
Print Recipe
4 from 1 vote

Creamy Sausage Potato Soup

Simple and delicious. If you like Italian Sausage, you're going to love this sausage potato soup recipe.
Prep Time15 minutes
Cook Time50 minutes
Course: Soup, Stews and Chilis
Cuisine: Italian
Servings: 4
Calories: 451kcal
Author: Lea Ann Brown

Ingredients

  • ½ pound Italian sausage mild or hot
  • 1 small sweet onion peeled, both ends removed and sliced into thin strips end to end
  • 1 large clove garlic crushed
  • 2 Tablespoons All-purpose flour or gluten free flour
  • 2 ½ Cups Chicken broth
  • 1 pound fingerling potatoes cut into bite-sized pieces
  • 1 bay leaf
  • 1 teaspoon dried rosemary or one sprig fresh rosemary
  • ½ teaspoon Kosher salt
  • ¼ teaspoon fresh ground black pepper
  • ¼ teaspoon Red pepper flakes
  • 1 ½ Cups Half and half or heavy cream

Instructions

  • Brown sausage in a large saucepan or Dutch oven set over medium high heat, breaking it up as it cooks. When it is starting to brown, add onion and cook until they are wilted and transparent; add garlic and cook for one minute longer, stirring frequently.
  • Sprinkle flour over the top of the sausage mixture and quickly stir in. At this point the mixture will be very dry in appearance.
  • While stirring, slowly add the chicken broth; stir until it comes to a boil. Add the potatoes, bay leaf, rosemary, salt, pepper and red pepper flakes. Bring to a boil before reducing the heat to low.
  • Cover and simmer until the potatoes are fork tender, approximately 30-40 minutes. Add the half and half and salt and pepper. Simmer for an additional 10 minutes. Remove the rosemary stem and bay leaf. Taste to see if more salt is needed and serve piping hot

Notes

Storage
  • Store in an airtight container in the refrigerator for up to three days.
  • This soup will also freeze well for up to three months. Thaw in the refrigerator overnight and then gently reheat on low heat stovetop. Heating the soup over too high of heat may cause the half and half to separate.
Variations
  • I make this soup often and many times add a fist full of spinach leaves just before serving. No need to add any additional cooking time. The hot soup will wilt the spinach almost immediately.
  • During Colorado sweet corn season, I’ve also added kernels of fresh corn that’s been freshly cut from the cob. Sweet corn is a great partner for potatoes.
  • Use gluten free flour to make this a gluten free soup.
 
Tip: Make sure that the soup is simmering on low heat. Too high of heat can cause the half and half to separate. No need to worry if using heavy cream, the fat content in cream is more friendly to heat.

Nutrition

Calories: 451kcal | Carbohydrates: 34g | Protein: 15g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 77mg | Sodium: 1005mg | Potassium: 955mg | Fiber: 3g | Sugar: 5g | Vitamin A: 380IU | Vitamin C: 39mg | Calcium: 144mg | Iron: 2mg

Creamy Sausage Potato Soup (Italian Potato Soup) …It’s What’s for Dinner.

Buttery Pan Fried Biscuits

By 8 Comments

Fried biscuits using canned biscuits are one of the easiest and most lovable breakfasts you can make. Two ingredients and ready in less than 15 minutes. With a little crispy crunch on the outside, soft and fluffy inside, these buttery breakfast biscuits will become a family favorite.

Serve them by themselves or serve with breakfast sausage patties and a drizzle of maple syrup and you’ve got one delicious breakfast. Or spice up breakfast and use them to make Biscuits and Chorizo Gravy.

A platter of pan fried biscuits with sausage patties.

Ever since one of my long time readers, Glen, filled me in on the secret of fried biscuits, I’ve made them practically every weekend.

What a great idea, and one that’s so simple! Breakfast just doesn’t get any better.

A super easy ingredient, canned refrigerated biscuit dough, Pillsbury Grands, cuts down on prep time, and frying these biscuits adds irresistible texture and flavor.

Fried biscuits are so easy for a quick special breakfast. And so delicious that you’ll want to keep a tube of buttermilk biscuits in the refrigerator all the time.

Once they’re ready to serve, they’re soft and flaky on the inside and with just a little crunch on the outside. Almost like little mini pancakes, with that buttermilk biscuit flavor that we all love.

We can’t get enough of these.

Simple and fun, let’s take a look.

Ingredients You’ll Need

Ingredients to make fried biscuits.
  • A few pats of butter.
  • 1 Can Pillsbury Grands Biscuits (eight biscuits). Or a can of Pillsbury Flaky Layers. (five biscuits)

Step by Step Instructions, It’s So Easy

If you’re looking for Grands biscuit recipes, this is one of the tastiest and easiest you’ll find.

Separating canned biscuits to make fried biscuits.
  • Step 1: Open the can of Grands biscuits and separate the dough into 8 biscuits.
  • Step 2: Then with your hands, tear each biscuit in half to make 16 thinner biscuits. They separate very easily.
Frying canned biscuits in butter.
Fried biscuits in a large fry pan.
  • Step 3: Add two tablespoons of butter to a large fry pan. Melt the butter over medium heat. Once the butter is melted and the bubbles start to subside, add the biscuits in a single layer.
  • Step 4: Fry the biscuits for about two minutes on the first side. Then turn them over. The 2nd side will turn golden brown quicker, so watch them closely. They cook in no time. Remove from heat and serve.

Tips

  • Not all skillets are created equal. Heavier skillets such as a cast iron, will cook any food faster, due to the superior heat distribution. These biscuits cook quickly. Don’t walk away from the stove, watch them carefully so they don’t burn. Use a spatula to lift the biscuits to peek underneath. Once cooked on both sides, remove them to a paper towel.

FAQ’s

Can You Freeze Leftover Fried Biscuits?

This recipe makes 16 fried biscuits, and that’s a lot for just the two of us. Store biscuits in a freezer bag at room temperature for three days. Or toss them in the freezer and they’ll keep for three months.

How Do You Reheat These Biscuits?

I like to reheat them in the microwave. Just 15 seconds will give you a soft warm biscuit. However, you’ll lose that crispy factor. If you have an air fryer, preheat the fryer to 375 degrees. Place biscuits on the tray and heat for about five minutes.

Can You Cook Pillsbury Grands In An Air Fryer?

I’ve never used my air fryer to cook canned biscuits. As a matter of fact these are so very good and so quick to make that I doubt I’d make air fryer biscuits. But I did Google the possibility and came up with this article published by Pillsbury.

How to Serve Fried Biscuits

Fried biscuits with sausage and scrambled eggs.
  • Serve these fried biscuits alongside any breakfast entree.
  • No matter what you’re craving for breakfast, sausage is always a great choice. Place a patty of cooked sausage on top of one of the fried biscuits. Drizzle with some maple syrup and a side of scrambled eggs and dig in.
  • Who doesn’t love biscuit gravy. Spoon some on top of a couple of fried biscuits for an incredibly indulgent meal.
  • Send those biscuits South of the border and top with some guacamole, scrambled eggs and pico de gallo for a Southwestern Scrambled Egg Sandwich.
  • While they’re still warm, sprinkle them with cinnamon and sugar.
  • Fried chicken and biscuits, classic.
  • Or simply top fried canned biscuits with more butter and a drizzle of honey.

More Breakfast Recipes You Might Like

And if you’re breakfast lovers like us, don’t miss my Breakfast Category. You’ll find some great recipes, including the most popular on my site for Overnight Make Ahead Breakfast Burrito Casserole.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A plate of pan fried biscuits served with sausage patties.
Print Recipe
4.60 from 5 votes

Pan Fried Biscuits

Buttery, soft and fluffy inside, these fried biscuits will become a family favorite. With just two ingredients and ready in about 15 minutes, what's not to love.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast Recipes
Cuisine: American
Servings: 16 biscuits
Calories: 143kcal
Author: Lea Ann Brown

Equipment

  • Large Skillet

Ingredients

  • 1 Can Pillsbury Grands Biscuits 16.3 ounces, 8 Biscuits
  • 2 – 4 Tablespoons Butter

Instructions

  • Open the can of Pillsbury Grands biscuits and separate the 8 biscuits according to package instructions.
  • Then with your hands, separate each biscuit in half. You'll then have 16 thinner biscuits.
  • Add two tablespoons of butter to a large fry pan. Melt the butter over medium heat. Once the butter is melted and the bubbles start to subside, add the biscuits.
  • Fry the biscuits for about two minutes on the first side. Then turn them over. The 2nd side will turn golden brown quicker, so watch them closely. They cook in no time. Remove from heat and serve.

Notes

Tips For Success
  • Not all skillets are created equal. Heavier skillets such as a cast iron, will cook any food faster, due to the superior heat distribution. These biscuits cook quickly. Don’t walk away from the stove, watch them carefully so they don’t burn. Use a spatula to lift the biscuits to peek underneath. Once cooked, remove them to a paper towel.
  • Add a little more butter to the pan if needed once they’re turned to cook on the 2nd side.
If using a can of thinner biscuits, adjust cooking time for a shorter fry time.

Nutrition

Calories: 143kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 306mg | Potassium: 66mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 132IU | Calcium: 15mg | Iron: 1mg

Pan Fried Biscuits … They’re What’s for Breakfast

How To Make Homemade Paprika Fries (Oven Steak Fries)

By 42 Comments

Seasoned beautifully with smoked paprika, garlic and onion powder, homemade Steak Fries in the oven never tasted so good. Using a double-bake method to keep them crispy is the secret to success. You’re going to love these paprika fries.

Oven fries on a metal tray with three dipping sauce.

Serve these Paprika Fries with a selection of dipping sauces such as Chipotle Mayo, Spicy Lemon Aioli and ketchup.

What Are Steak Fries?

Steak Fries are thick sliced potato wedges rather than skinny cut potatoes used to make regular French Fries. In Culinary School, we referred to them as Steak Frites, and we made them like steakhouse fries are made (in steak houses), where we double fried the wedges in a commercial deep fryer.

For this recipe, we’re skipping all that grease and making them crispy in the oven. And seasoning them with smoked paprika. I call these paprika fries.

Oven baked Steak Fries are perfect alongside Steakhouse Burgers , Grilled Chicken, or even served with to Grilled T-Bone Steaks.

This no-fuss recipe will become a family favorite. After all, French Fries are one of America’s favorite finger foods.

Baked Steak Fries come with less grease, which make them healthier. And with a crispy crunch you won’t even miss those deep fried potatoes.

Once you get those potatoes peeled, these fries are easy – peasy.

Parboil the potato wedges pat them dry, toss them in oil, season, and off to the oven they go.

And we’re not just using any paprika, smoked paprika not only adds color, but a rich layer of smoky flavor that you’re going to love.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make oven home fries.
  • Russet Potatoes
  • Olive Oil
  • Seasoning For Steak Fries: Smoked Paprika, dried parsley, onion powder, garlic powder, kosher salt, freshly ground pepper.

Ingredient Subs:

  • Oil: Substitute canola or vegetable oil.
  • Spices: Have fun and make it yours. Use a commercially purchased Cajun seasoning. Or make them true steak fries and use a steak seasoning like Montreal Steak Seasoning.
  • Salt: Substitute sea salt for Kosher salt.
  • Paprika: Don’t substitute regular paprika and smoked paprika, just say yes to Smoked Paprika Fries. If you’re feeling in a spicy mood, use hot smoked paprika. It will bring a punch of heat, so be careful.

What Kind Of Potatoes Are Best?

  • Baked potato sized Russet Potatoes are best to make oven steak fries. Russet potatoes are high in starch, which means when they cook they’ll have a fluffier texture. In this case, they’ll be crispy on the outside and fluffier on the inside. Russets are also perfect mashed potatoes, soups and baked potatoes.
  • Waxy potatoes, like Yukon Gold and Red Potatoes are lower in starch, making them better for potato salads. They’ll hold their shape better once cooked, and they’ll be easier to slice. Even though the size might be good, stick with russet potatoes for fries.

How To Make Oven French Fries Crispy

Most of the great fries you get in restaurants are deep fried using a commercial deep fryer. And are actually twice fried. Once at a lower temp to temper the moisture level in the potato, and then fried at a higher temperature to crisp them up. Most of us don’t have a commercial deep fryer in our kitchen, nor do we probably want one, so why not take the grease out of the equation and make these paprika fries in the oven. Here are some tips:

  • Soak the potatoes. Once you have the potatoes cut into wedges, soak them in water for about 30 minutes. This will remove some of the starch and will make a crispier fry.
  • Dry The Potatoes. A very important step. Patting the potatoes dry before seasoning will remove the moisture that will cause the potatoes to “steam” as they cook rather than crisp.
  • Then oil and season. The oil is required for crisping those fries.
  • Double Bake: Bake the fries at 375 degrees for a short time to start the cooking process. Then turn the heat up to 425 to crisp them.

How To Cut Potatoes Into Wedges.

Cutting a russet potato in half to make oven fries.
How to cut a potato into wedges to make home fries.
Cutting a potato into fourths to make oven fry wedges.
Cutting a potato into eights to make potato wedges.
  • Step 1: Simply slice the potato in half long ways.
  • Step 2: Lay the potato flat, cut side down and cut them in half again.
  • Step 3: Then cut those into smaller wedges.
  • Step 4: Cut them again, into steak fry sized wedges, about ¾″ to 1″ thick.

You’ll get 6 – 8 wedges from one good sized russet potato. Don’t worry, they won’t all be exactly the same size.

How To Make Baked Steak Fries (Paprika Fries)

Parboiling potatoes for oven baked home fries.
Seasoning Oven Baked Home Fries.
  1. Step 1: Once the fries have been soaking in water, simply turn on the burner and par-boil them until slightly tender. About 6-8 minutes. A fork should be able to pierce the potato without breaking it. If the potatoes start to break apart, remove them from the heat immediately. That means they’re getting too done.
  2. Step 2: Place the potatoes on a clean kitchen towel and with another towel, pat them dry. Get them as dry as you can. Place them in a large bowl and toss them with the oil and the seasonings.
Oven home fries on a sheet pan with seasoning
  1. Step 3: Transfer the paprika fries to a sheet pan. Don’t over crowd, try to space them out. If the potatoes are crowded, they won’t crisp up as well. They need space for air to circulate. Cook the potatoes for 15 minutes at 375 degrees, then turn the heat up to 425 degrees to finish. Line the sheet pan with parchment paper or spray with non-stick cooking spray for easier clean up.

Tips For Success:

  • Don’t skip parboiling. This will release some of the moisture in the potato before it hits the oven. This will help the outside crisp and the inside to stay creamy. How to know when they’re par-boiled? Insert a knife into one of the wedges. If the knife will insert somewhat easily but not release, you’ve done a good job.
  • Use just enough oil to coat the potatoes. Too much will equal too crispy and not in a good way.
  • Don’t over-crowd the sheet pan. Space out the potatoes for even roasting.
  • Don’t pamper or fuss over the potatoes. Let them brown completely on one side before turning.

Make It A Meal, What To Serve With Steak Fries

Also called steak frites, here are some more serving suggestions. My favorite steak recipe to serve with Steak Fries is this one for Grilled T-bone Steaks with Cowboy Butter. Here are some more ideas.

How To Reheat Paprika Fries

  • An air fryer works great to reheat these fries. In just a few minutes time they’ll crisp up like a charm.
  • Reheat fries in the oven on a sheet pan in a 375 degree oven for 5 – 10 minutes.
  • Using a microwave simply doesn’t work. It will only make for fries soggy.

One of my favorite way to eat left-over Steak Fries is for breakfast the next morning served with an Mexican Omelette. Yes please.

oven baked steak fries seasoned with paprika and garnished with parsley

You know this is a great recipe when Hubs announced twice “man these potatoes are good” with no mention of the sauerkraut slathered beer brat on the other side of the plate.

I hope you give these Steak Fries a try. They’ll soon be one of your favorite side dish recipes. Potatoes simply go with everything.

More Potato Recipes You Might Like

Looking for something more exotic than ketchup to dip those fries? Take a look at this recipe for Fry Sauce.

And if you’re looking for more side recipes, check out my Side Dish Category, you’ll find lots of great recipes, including the most popular on my site for Broccoli Cheez Whiz Casserole.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Oven fries on a metal tray with three dipping sauce.
Print Recipe
5 from 2 votes

Homemade Oven Steak Fries (Paprika Fries)

Keeping the seasoning for steak fries simple and using this fool proof crispy method is a recipe for success.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: Amerian
Servings: 4
Calories: 35kcal
Author: Lea Ann Brown

Ingredients

  • 2 pounds potatoes peeled, cut into wedges. 2 – 3 russet potatoes.
  • 1 Tablespoon olive oil
  • 1 teaspoon hot smoked paprika
  • ¾ teaspoon dried parsley
  • ¼ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  • ¼ teaspoon salt

Instructions

  • Preheat oven to 375 degrees.
  • In a small bowl mix together all the spices. 
  • Peel the potatoes and cut them into wedges.
  • Place potatoes in a large sauce pan of water and let them soak for 30 minutes.
  • Slowly bring them to a boil and let them cook until about ¾ of the way done. About 6-8 minutes. A fork should easily slide into the potato, but not break it.
  • Drain the potatoes well, then place them on a very clean kitchen towel. Using another towel, pat as dry as you can get them.
  • Toss potato wedges in olive oil. Add spices, toss gently to coat.
  • Arrange, in one layer, on a baking sheet that's been sprayed with a non-stick cooking spray or lined with parchment paper. Bake at 375 for 15 minutes. Using a spatula, turn the potatoes. Then raise temperature to 425 degrees for the remaining 15 minutes. Or until potatoes are golden and crisped. Watch them close so they don't burn.

Notes

Tips:
  • Parboil potatoes before roasting. This will release some of the moisture in the potato before it hits the oven. This will help the outside crisp and the inside to stay creamy. How to know when they’re par-boiled? Insert a knife into one of the wedges. If the knife will insert somewhat easily but not release, you’ve done a good job.
  • Use just enough oil to coat the potatoes. Too much will equal too crispy and not in a good way.
  • Don’t over-crowd The pan. Space out the potatoes for even roasting.
  • Don’t pamper or fuss over the potatoes. Let them brown completely on one side before turning.
  • What kind of potato should I use for oven steak fries? Nothing too waxy. Stick with Yukon Gold or Russet.
Note:
  • Paprika: Don’t substitute regular paprika and smoked paprika, just say yes to Smoked Paprika Steak Fries. If you’re feeling in a spicy mood, use hot smoked paprika. It will bring a punch of heat, so be careful.
This recipe is adapted from Louisa’s blog Living Lou. 

Nutrition

Calories: 35kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 146mg | Potassium: 21mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 248IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.2mg

Oven Steak Fries …They’re What’s for a Side Dish.

Velvety Saffron Cream Sauce

By 33 Comments

Saffron cream sauce is one of those very special treats. Rich, savory, elegant and wonderful. It’s an easy recipe to make and brings to your table an upscale restaurant quality meal. Let’s take a look.

Shrimp and asparagus in saffron cream sauce.

For a sauce recipe that comes with so many culinary credentials, it’s best virtues are that’s it’s easy to make and that the end result a rich beautiful cream sauce that will leave you feeling like a chef.

No so endearing is the fact that adding Saffron to any recipe can be expensive.

This saffron sauce and my recipe for Red Pepper Coulis, are my favorite ways to jazz up seafood.

What is Saffron?

Saffron comes from the flower of a species of crocus plant. The small amount of saffron harvested from one single plant coupled with the fact that it must be harvested manually leads to saffron’s high price tag. Threads are collected from the flower and dried and added to soups and sauces to add color and flavor. Saffron flavor has been described as sweet, floral and earthy flavor. Saffron is the most expensive spice in the world.

I can’t tell you how many times I’ve been standing on the spice aisle with a bottle of saffron in my hand wondering if the cost really justified the flavor.

Would saffron really add that much of a difference to my recipe?

Justifying the cost is a decision I’ll leave up to you, but those delicate little strands of saffron do seem magical. They add color and a nuance of flavor that’s hard to describe.

To make this saffron cream sauce, cream, broth and seasonings are simmered and reduced using chicken broth and saffron.

The end result is rich, savory and elegant saffron cream sauce. I used this saffron sauce as a base for poached shrimp and asparagus. Dragging each shrimp and each bite of asparagus through the silky cream cream was a delightful pairing of flavors.

Let’s take a look:

Ingredients You’ll Need

Ingredients to make saffron cream sauce.
  • Heavy Whipping Cream
  • Chicken Broth
  • Butter
  • Saffron
  • White Pepper: Try White Pepper for this recipe. Not only does the color blend for a more attractive end result. White Pepper has a unique flavor, it’s spicy and sometimes referred to as grassy. It’s commonly used in French cuisine.
  • Kosher Salt
  • Shallot

Ingredient Substitutions

  • Broth: Substitute vegetable broth in place of Chicken broth.
  • Pepper: If you don’t have white pepper, use black pepper.
  • Shallot: Sweet onion is a good substitute for shallot.

Step By Step Instructions, It’s Easy

Sauteeing shallots in butter to make saffron cream sauce.
Adding cream and saffron to saucepan to make saffron cream sauce.
  1. Step 1: In a medium saucepan, melt butter over medium heat. Once the bubbles subside, add the shallots and cook over medium heat until softened, about 2 minutes.
  2. Step 2: Add the heavy cream, chicken stock and undrained bloomed saffron, and bring just to a boil. Simmer over moderately low heat, stirring occasionally, until the sauce is reduced and thickened, about 15 minutes. Strain sauce, using a fine sieve and serve.

FAQ’s

Can I Use Half and Half To Save On Fat Calories?

This is simply not the time to worry about fat calories. The high ratio of milk fat in heavy whipping cream is needed for a thick and luxurious sauce. Half and Half and worse yet, milk, simply won’t accomplish that. And if cooked at a high heat, both products will separate and ruin the recipe. Stick with heavy cream.

What Is Saffron Most Commonly Used For?

Saffron is most commonly known as being used in seafood dishes such as Paella and Bouillabaisse.

How Do I Store This Sauce?

Transfer cooled sauce to an airtight container and store in the refrigerator for 3 – 4 days. This sauce will also freeze well. Store in a freezer safe plastic bag. Push all the air out, and store for up to 3 months.

How Do I Reheat This Sauce?

A small sauce pan works best. Let the sauce thaw in the refrigerator overnight. Place it in a small saucepan over low heat and bring it to a simmer. Be careful with it, no need to boil it to a roiling boil, it could compromise the creamy texture.

Tips

  • Bloom the saffron threads before cooking, doing so will extract its trademark flavor and color into the sauce.
  • Don’t skip straining the sauce through a sieve before serving. We did this for every sauce we made in Culinary School. Even if there weren’t any particles like cooked shallots. It simply makes any sauce creamier and silkier.
  • Poach the shrimp in ale or beer. Simply using beer rather than water adds a nice flavor zing.

Ways To Use This Sauce

I chose to place cooked shrimp and asparagus in a shallow bowl that contained a ladle of the sauce. Here’s some more ideas.

  • Drizzle saffron cream sauce over seared scallops and steamed broccoli.
  • Saffron sauce is such a delicate elegant piece of work, I simply don’t think serving it over grilled chicken would be it’s best moment. Perhaps chicken breast cutlets that have been pounded thin, lightly sauteed in a neutral oil and seasoned with a little garlic, salt and pepper. Let the sauce be the hero here.
  • Saffron Sauce for Pasta: Toss this sauce with the pasta shape of your choice. Pappardelle would be a good choice here. Then garnish with chopped fresh parsley and some grated Parmesan Cheese.
  • Drizzle the sauce over the ravioli of your choice. Cheese ravioli or even Lobster ravioli would work well. Again, grated parmesan cheese would be great on top.
  • Saffron sauce for Fish: A drizzle would be delightful over oven baked Halibut. For a pop of color serve it beside this Hearts of Palm Salad with Avocado.

This is a thin sauce. If using saffron cream sauce for pasta, make a cornstarch slurry to thicken the sauce. Towards the end of cooking, remove 2 tablespoons of the sauce, and mix it with two tablespoons of cornstarch. Use a fork to combine into a paste and add back to the sauce. Bubble until sauce has thickened. A thicker sauce will be better for a creamy pasta dish.

Recipe for Saffron Cream Sauce

We savored every special bite if this shrimp in Saffron Cream Sauce. Talk about the perfect date night meal. You may want to consider this one for Valentine’s Day.

I hope you give this recipe a try.

More Sauce Recipes To Add To Your Repertoire

And if you’re looking for more Shrimp recipes, don’t miss my Seafood Category. You’ll find lots of great recipes, including the most popular seafood recipe on my site for Spicy and Creamy Shrimp Pasta.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Shrimp and asparagus in saffron cream sauce.
Print Recipe
4.34 from 3 votes

Saffron Cream Sauce

The cream sauce is simmered and reduced using chicken broth and saffron. Rich, savory and elegant and wonderful. Dragging each bite through the silky cream leads to a delightful pairing of flavors.
Prep Time14 minutes
Cook Time20 minutes
Total Time34 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 2
Calories: 472kcal
Author: Lea Ann Brown

Ingredients

  • Pinch of saffron threads
  • 1 Tablespoon unsalted butter
  • 1 large shallot peeled and fine chopped
  • 1 Cup heavy cream
  • 1 Cup Chicken Broth
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon White pepper
  • 2 tablespoons cornstarch Only if you want a thicker sauce

Instructions

  • Soak the threads of saffron in 1 tablespoon of water for 10 minutes. This is called blooming and will add extract it's signature flavor and color into the water.
  • In a medium saucepan, melt the butter over medium heat. Once the bubbles subside, add the shallots and cook over medium heat until softened, about 2 minutes.
  • Add the heavy cream, chicken stock and undrained bloomed saffron, and bring just to a boil. Lower heat and simmer over moderately low heat, stirring occasionally, until the sauce is reduced and thickened, about 15 minutes.
  • Strain the sauce through a fine sieve into a small saucepan and season with the salt and white pepper. Keep the saffron sauce warm over low heat, stirring occasionally.
  • Spoon the saffron sauce into shallow bowls, top with cooked asparagus and poached shrimp and serve.
  • If you want a thicker saffron cream sauce to use for pasta, mix three tablespoons of the sauce and two tablespoons cornstarch. Mix well and return to sauce at the end of cooking. Bubble until the sauce thickens.

Notes

Can I Use Half and Half To Save On Fat Calories This is simply not the time to worry about fat calories. The milk fat in heavy whipping cream is needed for a thick and luxurious sauce. Half and Half and worse yet, milk, simply won’t accomplish the that. And if cooked at a high heat, they both will separate and ruin the recipe.
Note: This is a thin sauce. If using saffron cream sauce for pasta, make a cornstarch slurry to thicken the sauce. Towards the end of cooking, remove 3 tablespoons of the sauce, and mix it with two tablespoons of cornstarch. Use a fork to combine and add back to the sauce. Bubble until sauce has thickened. A thicker sauce will be better for a creamy pasta dish.
Presentation tip: Use your fingers to lightly sprinkle on some sweet paprika for a little design and color.
Uses:
  • Drizzle saffron cream sauce over seared scallops and steamed broccoli.
  • Toss this sauce with the pasta shape of your choice. Pappardelle would be a good choice here. Then garnish with chopped fresh parsley and some grated Parmesan Cheese.
  • Drizzle the sauce over the ravioli of your choice. Cheese ravioli or even Lobster ravioli would work well. Again, grated parmesan cheese would be great on top.

Nutrition

Calories: 472kcal | Carbohydrates: 6g | Protein: 5g | Fat: 49g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 152mg | Sodium: 761mg | Potassium: 178mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 1927IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 0.4mg

Saffron Cream Sauce …It’s what’s for a Special Dinner.