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Grilled Lamb Salad with Arugula and Creamy Lemon Vinaigrette

By 32 Comments

This is a recipe for grilled lamb salad where lamb kebabs are served over a bed of arugula that’s been tossed with a dreamy creamy lemon vinaigrette. Topped with crumbled blue cheese, ready in 30 minutes, this is a recipe that deserves a standing ovation.

Grilled Lamb Kebab Salad with sweet onions, arugula and blue cheese.

Table of contents

I simply can’t resist those plastic clam shells of organic baby arugula from Whole Foods. And tossing it with a creamy lemony vinaigrette truly enhances its fresh peppery flavor.

My latest arugula salad adventure turned into a lamb salad, topped with grilled lamb kabobs and some crumbles of blue cheese. DIVINE flavor combo.

Just picture a bite of tender grilled lamb that’s been drizzled with a creamy lemony vinaigrette, topped with crumbles of full-bodied and savory blue cheese, and some crisp sweet onion and peppery arugula all in your mouth at the same time.  ::::sigh. 

And as I said, easy enough for a weeknight meal and elegant enough for guests. We simply love this recipe.

And there’s no reason to be intimidated by cooking lamb. Lamb is easy to prepare and when cooked properly, lamb is flavorful and juicy. And the methods for preparing it are no different than those you use for beef and pork.  

Grilled lamb is a fast, delicious, practical weeknight option. Prep time is minimal for this recipe with an impressive outcome.

I’m sure hoping you’ll sit up and take notice and give this recipe a try very soon. And preferably on a work week evening for a quick easy meals that just happens to be restaurant quality delicious.

About Colorado Lamb

Colorado has a strong ranching heritage and lamb plays a big part in our history. Colorado Lamb is highly sought after due to its quality, and consistency in flavor and tenderness. The majority of lamb are free range, grazing on grass, brush and sage in the foothills of the Rocky Mountains. And even graze in Colorado Vineyards. Colorado lamb is hormone and antibiotic free.

Lamb raised and imported from New Zealand and Australia are smaller in size that American raised lamb, and bring with it a gamier flavor. Please support local. Ask your butcher for Colorado raised lamb.

Let’s take a look.

Ingredients You’ll Need To Make Lamb Salad

Ingredients to make lamb kebab salad.
  • Lamb. I like to use a lamb steak. Due to how thin it’s cut, it makes it easy to cut into pieces for lamb kebabs.
  • Arugula.
  • Blue Cheese. I like the quality and flavor of Maytag Blue Cheese.
  • Lemon. Fresh lemon juice to make that creamy lemon vinaigrette.
  • Olive Oil. Select a good quality olive oil for this recipe.
  • Garlic.
  • Sour Cream. Full fat preferred.

Ingredient Subs and Swaps

  • Lamb. If you simply don’t want to use lamb for this kebab salad, switch out boneless skinless grilled chicken breast or chicken thighs, or even steak. A beef tenderloin would work very well here.
  • Arugula: I happen to like arugula for this recipe, simply because it’s a good flavor pairing for the creamy lemon vinaigrette. Substitute any sturdy greens. Romaine would work well here as would baby spinach. Shredded Napa cabbage might be a fun swap.
  • Onion: Want a stronger onion flavor, substitute sweet onion with red onion.
  • Sour Cream: You can use a low fat sour cream for this recipe to make it healthier. You can also substitute creme fraiche for sour cream.
  • Cheese: If you don’t like blue cheese, a good substitute here would be feta cheese.

Step by Step Instructions

Be sure to see the recipe card below for complete ingredients and instructions.

Creamy Lemon Vinaigrette for Lamb Kebab Salad.
Finished creamy lemon vinaigrette to top lamb kebab salad.
  • Step 1: Make the Creamy Lemon Vinaigrette. In a small bowl, place sour cream, lemon juice and chopped garlic.
  • Step 2: Slowly whisk in the olive oil until well blended. Set aside.
Lamb steak on skewers ready to grill.
Arugula and onions with lemon vinaigrette for a kebab salad.
  • Step 3: In a medium bowl, combine the bite sized pieces of lamb with the 1 tablespoon olive oil, salt, and ground black pepper. Toss to coat evenly. Thread the lamb onto four small (8-inch) bamboo or metal skewers. Cook the skewers on the grill or on a broiler pan and broil the lamb, flipping once, until browned on the outside but still pink inside (medium), 2 to 4 minutes per side. Once cooked, drizzle the cooked kebabs with some of the vinaigrette.
  • Step 4: In the meantime, finish the salad. In a medium bowl, toss the arugula and onion with enough of the remaining vinaigrette to lightly coat (you may not need it all). Season with salt and pepper to taste. 
  • Step 5: Pile the greens on two plates, top each salad with two lamb skewers, sprinkle with the blue cheese, and serve immediately.

Lamb Salad FAQ’s

What’s The Best Cut Of Lamb For Kebabs?

For lamb kabobs, the best cut of meat is a boneless cut. You can choose from a boneless leg of lamb, lamb shoulder, sirloin chops or cubed kebab meat. Source: American Lamb.

Can I Cook Lamb Kebabs Indoors?

If you don’t have an outdoor grill, you most certainly can cook them in the oven. Just place the skewers on a sheet pan. Set oven on broil. Broil about 5 inches below the broiler unit turning several times. This should take about 6-8 minutes or until internal temperature reaches 145 degrees for medium rare.

Can You Make Lamb Salad Ahead Of Time?

This recipe is so easy, there’s not much reason to do so. But if you need to save a few minutes, cut the lamb the day before and skewer the meat. You can also make the vinaigrette the day before. Just give it a good whisk before using to recombine the ingredients.

Pro Tip: If using wooden skewers, soak the skewers in water for 30 minutes before starting this recipe. It will keep the skewers from burning during the cook time.

Tips For Grilled Lamb Salad

  • Cut the lamb in cubes that are 1 – 1 ½ inches in size. They will cook quickly, and evenly sized cubes will result in even cooking.
  • Don’t push the lamb cubes too tightly on the skewer. Just nestle them close to each other. Pushing them too tight together will keep them from cooking evenly.
  • Let lamb come to room temperature before cooking. Take lamb out of the refrigerator about 30 minutes before you plan on preparing this recipe. If you add cold lamb to a hot grill, the tender texture may be compromised.
  • Use a good quality olive oil for the kebab salad vinaigrette. Save that big bottle of olive oil from Costco for sauteeing. Instead keep a bottle of milder flavored oil in your pantry to use for vinaigrettes. Brands that are easy to find are Pompeian Extra Virgin Olive Oil or Colavita Extra Virgin Olive Oil.

Storage

Once the arugula is dressed, it will not store well as leftovers. Store any leftover lamb pieces in an airtight container in the refrigerator for up to 4 days. Or freeze for up to 3 months.

Recipe for Grilled Lamb Salad 

Lamb Kabob Salad with arugula and blue cheese.

If you’re looking for more lamb recipes, don’t miss my category for Lamb Recipes and this recipe for Lamb with Pistachio Crust. An incredibly delicious recipe that we made many times in Culinary School.

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.

Grilled Lamb Kebab Salad served with arugula.
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5 from 1 vote

Grilled Lamb Salad with Baby Arugula and Creamy Lemon Vinaigrette

Grilled Lamb Kabobs with Creamy Lemon Vinaigrette. So Easy, So Delicious
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course Lamb
Cuisine: American
Servings: 2
Calories: 483kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons fresh lemon juice
  • 2 teaspoons sour cream
  • 1 small clove garlic minced
  • Kosher salt
  • ¼ cup plus 1 tablespoon extra-virgin olive oil
  • ¾ pound boneless lamb shoulder chops or lamb leg steaks cut into 1-inch cubes
  • Coarsely ground black pepper
  • 4 ounces baby arugula about 4 cups
  • ½ cup very thinly sliced Vidalia or Sweet Texas Onion
  • ¼ cup crumbled blue cheese room temperature

Instructions

  • Preheat grill or position an oven rack 4-5 inches from the broiler element and heat the broiler to high.
  • In a small bowl, combine the lemon juice, sour cream, garlic, and a pinch of salt. Slowly whisk in ¼ cup olive oil.
  • In a medium bowl, combine the lamb with the 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.  Toss to coat evenly. Thread the lamb onto four small (8-inch) bamboo or metal skewers.
  • Put the skewers on the grill or on a broiler pan and broil the lamb, flipping once, until browned on the outside but still pink inside. These lamb kebabs are best served medium rare, 145 degrees internal temperature., 2 to 4 minutes per side.
  • Transfer the skewers to a small, shallow baking dish.  Whisk the vinaigrette to recombine and pour 3 tablespoon over the skewers, turning to coat.
  • In a medium bowl, toss the arugula and onion with enough of the remaining vinaigrette to lightly coat (you may not need it all). Season with salt and pepper to taste. 
  • Pile the greens on two plates, top each salad with two lamb skewers, sprinkle with the cheese, and serve immediately.

Notes

If you don’t have an outdoor grill, you most certainly can cook them in the oven. Just place the skewers on a sheet pan. Set oven on broil. Broil about 5 inches below the broiler unit turning several times. This should take about 8 minutes or until internal temperature reaches 145 degrees for medium rare.
Tip: If using wooden skewers, soak the skewers in water for 30 minutes before starting this recipe. It will keep the skewers from burning during the cook time.
This recipe is adapted from Fine Cooking.

Nutrition

Calories: 483kcal | Carbohydrates: 8g | Protein: 27g | Fat: 39g | Saturated Fat: 9g | Cholesterol: 83mg | Sodium: 330mg | Potassium: 618mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1474IU | Vitamin C: 18mg | Calcium: 202mg | Iron: 3mg

Grilled Lamb Salad … It’s Whats for Dinner

Latin Chicken and Black Beans with Jalapeno Orange Sauce

By 23 Comments

This Latin chicken and black beans with jalapeno orange sauce will surely win your heart. Chicken cutlets cook quickly and are tucked into a latin citrus jalapeno sauce. With healthy black beans, this recipe will become a family weeknight favorite.

Latin chicken with black beans and jalapenos.

One of the great things about Latin cuisine is how fundamentally simple so many of the dishes are. Full of a variety of fresh, colorful and basic ingredients, Latin food is easy to learn and easy to prepare.

Take for instance this Latin chicken recipe recipe, using citrus and minimal spices to bring chicken and black beans to a simple lively flavored meal … what’s not to love.

I made this chicken cutlet recipe for one of my creative cooking finals in Culinary School. A tender chicken cutlet which has been dusted with flour and sauteed is exceptional when topped with the orange jalapeno sauce.

This chicken dinner is easy enough for a weeknight meal, impressive enough for entertaining and full of Latin personality.

Plus chicken and black beans recipes seem like the perfect healthy option for dinner.

So if you’re looking for chicken cutlet dinner ideas, check this one out.

Ingredients You’ll Need

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

Ingredients to make latin chicken breasts.
  • Chicken Breasts, cut horizontally into chicken cutlets. Cutlets are easier to cook that a full chicken breast. They cook quickly so are less prone to dry out as with a larger chicken breast.
  • Cilantro.
  • Black Beans, canned makes this an easy fix dinner.
  • Onion.
  • Garlic.
  • Jalapeno.
  • Orange Juice.
  • Limes.
  • Neutral Oil.
  • Cumin.
  • Flour.

Ingredient Substitutions

  • Jalapeno Pepper: If jalapeno peppers are simply too spicy hot for your palate, substitute Poblano Peppers.
  • Dried Black Beans: You can most certainly substitute dried black beans for canned. You’ll just have to plan ahead. The night before soak 1 cup of black beans in enough water to cover the beans by an inch. The next morning drain the beans and add new water. Simmer the beans stove top for a couple of hours or until tender, or cook them in a crock pot on low for about 5 hours, or until tender. Simply stated, the texture and flavor of using dried beans are superior to canned. Tip: Add a tablespoon-ish scoop of lard or bacon grease to the dried beans and cook. Use about two cups of the cooked black beans to make this recipe.
  • I’ve also made this with pork tenderloin cutlets. Just cut a few “steaks” from a pork tenderloin, pound them a bit with a meat mallet, dust with flour and fry.

Step by Step Instructions

Chopping onions, peppers and garlic to make latin chicken.
Cooking onions, peppers and garlic for latin chicken with black beans.
  • Step One: Slice garlic, chop jalapeno and dice the onion.
  • Step Two: Heat a skillet over medium high heat. Once the skillet is hot, add the oil. Once the oil is hot, turn the heat down to medium and add the jalapeno and onion. Cook for 3 minutes. Add the garlic and cook until garlic is golden and fragrant, about 1 minute.
Cooking onions and peppers in lime and orange juice to make latin chicken.
Cooking black beans to make latin chicken.
  • Step 3: Stir in the cumin, orange juice and lime juice. Bring to a simmer and cook for about 3 minutes. Season to taste with salt and pepper.
  • Step 4: Add the black beans and cook until heated through. Add the cilantro. Set aside and cover to keep warm.
Flour dusted chicken breast cutlets.
Two fried chicken cutlets to make Latin chicken.
  • Step 5: Season the chicken cutlets on both sides with salt and pepper and dust each side with a trace of flour. Shake chicken to remove any access flour.
  • Step 6: Heat 2 tablespoons of oil in a skillet over medium-high heat until hot. Add the cutlets and cook until browned on both sides and just cooked through, about 2 minutes per side.

Pro Tip: How to cook chicken cutlets. Chicken cutlets cook very quickly. And to make sure they cook evenly, use a meat mallet to gently pound them for even thickness. Place them in a skillet with hot oil and cook for 2 – 3 minutes per side, or until a digital read meat thermometer reads the internal temperature to 165 degrees.

Chicken cutlet recipe topped with orange jalapeno sauce with black beans and cilantro served on a white platter.
  • Step 7: Divide the cutlets and black beans among individual plates. Spoon the jalapeno citrus black bean sauce over and serve.

FAQ’s

What Cut of Chicken Is A Chicken Cutlet

A chicken cutlet comes from a whole boneless skinless chicken breast. A chicken cutlet is made by slicing a chicken breast horizontally into two pieces.

How Do You Make Chicken Cutlets?

Purchase two chicken breasts that are even in size. Place the chicken breasts on a cutting board and place the palm on one hand on the breast. Using a sharp knife, slice horizontally through the breast keeping an eye on your cut to make sure you’re cutting the breast evenly. 

Can You Buy Chicken Cutlets For This Recipe?

Yes you can. Most chicken cutlets I see in the meat department are sliced more than once and can be very thin. Adjust cooking time so you don’t over cook them. However, I recommend slicing your own chicken cutlets. Keep in mind that any extra step that a butcher has taken to provide you with convenience, will also raise the price of the meat. Cutting chicken into cutlets is easy enough to prepare at home.

Latin Chicken And Black Beans and Jalapeno Orange Sauce

If you’re looking for easy latin chicken recipes, this is a good one to try. And if you do, please come back and let me know how you liked it and give the recipe a star rating. Your feedback is valuable to me for developing future recipes.

And if you have a favorite chicken cutlet recipe, let me know, I’d love to give it a try.

More Easy Chicken Recipes for Dinner

And don’t miss my Chicken Category. You’ll find lots of great recipes, including the most popular chicken recipe on my site for Chicken Mushroom Spinach Skillet.

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.

Latin chicken with black beans and jalapenos.
Print Recipe
5 from 2 votes

Latin Chicken and Black Beans and Jalapeno Orange Sauce

Easy, quick and full of flavor. This is a recipe that works for a week night meal and is good enough for entertaining.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course Chicken
Cuisine: Latin
Diet: Gluten Free
Servings: 4
Calories: 513kcal
Author: Lea Ann Brown

Ingredients

  • 4 chicken breast cutlets
  • ¼ cup flour for dusting
  • 6 Tablespoons olive oil divided
  • 3 medium cloves garlic thinly sliced
  • ½ teaspoon ground cumin divided
  • ½ cup fresh orange juice
  • 1 lime juice juiced
  • 1 jalapeno chile seeded, deveined and minced
  • Salt and fresh ground pepper
  • 1 small sweet onion chopped
  • 15 ½ ounce black beans canned, rinsed and drained
  • 2 Tablespoons chopped fresh cilantro

Instructions

  • Slice garlic, chop jalapeno and dice the onion.
  • Heat a skillet over medium high heat. Once the skillet is hot, add the oil. Once the oil is hot, turn the heat down to medium and add the jalapeno and onion. Cook for 3 minutes. Add the garlic and cook until garlic is golden and fragrant, about 1 minute.
  • Stir in the cumin, orange juice and lime juice. Bring to a simmer and cook for about 3 minutes. Season to taste with salt and pepper.
  • Add the black beans and cook until heated through. Add the cilantro. Set aside and cover to keep warm.
  • Season the chicken cutlets on both sides with salt and pepper and dust each side with a trace of flour. Shake chicken to remove any access flour.
  • Heat 2 tablespoons of oil in a skillet over medium-high heat until hot. Add the cutlets and cook until browned on both sides and just cooked through, about 2 minutes per side.
  • Divide the cutlets and black beans among individual plates. Spoon the jalapeno citrus sauce over and serve.

Notes

To make chicken cutlets, purchase two chicken breasts that are even in size. Place the chicken breasts on a cutting board and place the palm on one hand on the breast. Using a sharp knife, slice horizontally through the breast keeping an eye on your cut to make sure you’re cutting the breast evenly. 

Nutrition

Calories: 513kcal | Carbohydrates: 26g | Protein: 44g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 109mg | Sodium: 635mg | Potassium: 1080mg | Fiber: 8g | Sugar: 4g | Vitamin A: 164IU | Vitamin C: 29mg | Calcium: 58mg | Iron: 3mg

Latin Chicken and Black Beans and Jalapeno Orange Sauce …It’s What’s for Dinner.

Breakfast Sandwich with Avocado, Bacon and Egg

By 56 Comments

This breakfast sandwich with avocado is right up your chipotle obsessed, Mexican food, breakfast crazed, runny egg lovin’ alley. Rustic toast slathered with chipotle mayo, topped with bacon and avocado and crowned with a poached egg. This egg and avocado sandwich is a great way to start the morning. And it comes together in a jiff. Let’s take a look.

Rustic bread topped with avocado, bacon and a poached egg.

For us, Sunday mornings are reserved for a special breakfast. Something other than Cheerios or a slice of toast.

And I don’t know about you, but I wake up hungry, so that special breakfast gets even more points when it doesn’t take an hour to make.

Enter this easy open faced breakfast egg and avocado sandwich idea.

There are too many star ingredients in this breakfast sandwich to give credit to just one item. Who doesn’t love bacon? Sliced avocado is a superstar. And a poached egg is always a special treat.

But what pushes this breakfast sandwich over the top is a smear of Chipotle Mayonnaise. Just right spicy, creamy and dreamy, it’s simply amazing.

Let’s get started.

Ingredients You’ll Need

Ingredients to make bacon, egg and avocado breakfast sandwich.
  • A good old fashioned loaf of rustic style bread.
  • Avocado
  • Eggs
  • Bacon, preferably thick cut
  • Chipotle Mayo
Mayo in a bowl topped with chopped chipotle peppers.

Step 1: Before you start to build this egg and avocado sandwich, whip up a batch of chipotle mayo. In a bowl combine ½ C. mayonnaise, 1 chopped chipotle pepper, 1 teaspoon of the adobo sauce and a good solid squeeze of lime juice (about 2 teaspoons).

Step 2: Start the process of poaching two eggs.

Rustic bread toast topped with bacon and sliced avocado.

Then build your sandwich.

Step 3: Toast two slices of bread. Spread each slice with some chipotle mayo. Then add two slices of avocado and two slices of bacon per toast.

Rustic toast topped with avocado, bacon and a poached egg.

Step 4: Top the sandwich with a beautiful poached egg and dig in.

What an easy breakfast sandwich with avocado and so DEElicious I may have to have it every Sunday for the rest of my life.

FAQ’s

Pro Tip: When frying bacon, low and slow is always best. Place bacon in a non-stick fry pan, and turn the heat to medium low. Let the bacon start to cook and then turn up the heat a bit. Turn the bacon often for even cooking. Some people like to cook bacon in the oven on a sheet pan. I prefer the old fashioned way of frying bacon stovetop. You have more control over getting it cooked evenly.

What Is Rustic Bread?

Rustic bread is a very relative term. When I think of rustic bread, I think of a round loaf rather than a loaf shape like your purchase for sandwich bread. Look for rustic or artisan bread in the bakery section of the grocery store. It has a heavy crust with soft chewy bread inside.

How Can I Tell If An Avocado Is Just Right For Slicing?

When using sliced avocados for any recipe, you simply don’t want to try and slice an overly ripe mushy avocado. Save those to make guacamole. The avocado should be somewhat firm to the touch with just a slight give when you squeeze it.

Variations

  • English Muffins: Use toasted English Muffins in place of rustic bread.
  • Eggs: Instead of poached egg, top that sandwich with a fried egg. I highly recommend over easy, so you still get that runny yolk experience
  • Sprinkle the sandwich with some crumbled Cotija cheese. A Mexican crumbling cheese, it’s beautifully salty with flavor.
  • Tomatoes: When fresh tomatoes are in season, add a thin slice.
  • Avocado: Have avocados that are “guacamole” ripe? Using a fork, smash the avocado and season with salt and pepper. Use this in place of sliced avocado.
  • Eggs: Don’t feel like poaching eggs? Use an over easy fried egg instead.

Recipe for Breakfast Sandwich with Avocado

I hope you enjoy this easy breakfast and combining chipotle mayo with breakfast food.

And if you’re a fan of special breakfast recipes like us, you won’t want to miss my Breakfast Category. You’ll find lots of eye opening recipes and the most popular breakfast recipe on my site for Breakfast Burrito with Green Chile Sauce.

Looking for more Mexican Breakfast Ideas?  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.

Rustic bread topped with avocado, bacon and a poached egg.
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Breakfast Sandwich with Avocado Bacon and Poached Egg

Rustic toast slathered with chipotle mayo, topped with bacon and avocado and crowned with a poached egg. This egg and avocado sandwich is a great way to start the morning.
Course: Breakfast Recipes
Cuisine: Mexican
Servings: 2
Calories: 920kcal
Author: Lea Ann Brown

Ingredients

  • 2 slices rustic white bread toasted
  • 4 slices avocado
  • 4 slices bacon cooked, preferably thick cut
  • 2 tablespoons chipotle mayonnaise
  • 2 eggs poached

Instructions

  • Before you start to build that sandwich, whip up a batch of chipotle mayo. It's easy and only takes a few minutes to make.
  • Start the process of poaching two eggs. If you need to, refer to my How To Poach An Egg article.
  • Toast two slices of bread. Spread each slice with about a tablespoon of chipotle mayo. Then add two slices of avocado and two slices of bacon per toast.
  • Top each sandwich with a beautiful poached egg and dig in.

Notes

When using sliced avocados for any recipe, you simply don’t want to try and slice an overly ripe mushy avocado. Save those to make guacamole. The avocado should be somewhat firm to the touch with just a slight give when you squeeze it.
Pro Tip: When frying bacon, low and slow is always best. Place bacon in a fry pan, and turn the heat to medium low. Let the bacon start to cook and then turn up the heat a bit. Turn the bacon often for even cooking. Some people like to cook bacon in the oven on a sheet pan. I prefer the old fashioned way of frying bacon stovetop. You have more control over getting it cooked evenly.
Recipe for Chipotle Mayo. 

Nutrition

Calories: 920kcal | Carbohydrates: 36g | Protein: 19g | Fat: 82g | Saturated Fat: 19g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 42g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 537mg | Potassium: 1610mg | Fiber: 20g | Sugar: 8g | Vitamin A: 689IU | Vitamin C: 29mg | Calcium: 63mg | Iron: 3mg

Breakfast Sandwich with Avocado … It’s What’s for Breakfast

Chicken Mushroom and Spinach Skillet

By 12 Comments

This Chicken Mushroom and Spinach Skillet Dinner is easy enough for a weeknight meal and elegant enough to serve to guests. Made with chicken cutlets, sauteed mushrooms, burst cherry tomatoes, wilted spinach, cream and parmesan … this is a delicious one-pan meal.

Chicken mushroom and spinach skillet with cherry tomatoes and parmesan.

My friend Cauleen made this for us for dinner a couple of weeks ago, and we liked it so much that I’ve made it twice since then. Don’t you love it when you find an easy recipe that you like that much?

She referred to it as Tiktok Chicken, as she watched a video on how to make it.

Skillet meals are always popular around our house, and this is a one skillet chicken dinner that comes together in a jiff.

Chicken cutlets are so fun to cook with. They cook quickly and sear beautifully. Once they’re browned, they are moved to a plate so you can finish the meal.

Savory mushrooms and sweet tomatoes are then cooked in the same pan and finished with cream and butter to wilt the spinach. The spinach and tomatoes add color to the sauce and soak up some of that cream and parmesan making the finished dish divine.

Once that chicken is nestled back into the pan, you’ve got one of those creamy dream meals that your family will love. And it’s creamy in just the right way, the sauce is pure and rich without being thickened with flour.

Let’s take a look at this easy chicken mushroom and spinach dinner.

Ingredients You’ll Need

Ingredients to make Chicken Mushroom and Spinach skillet dinner.
  • Boneless skinless chicken breasts: Cut into cutlets.
  • Fresh Baby Spinach
  • Sliced Mushrooms
  • Parmesan Cheese
  • Garlic
  • Fat: Butter, oil and cream

Chef Tip: I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.

Step by Step Instructions

Be sure to see the recipe card below for complete ingredients and instructions.

Searing chicken breast cutlets in a heavy skillet.
Cooking cherry tomatoes and mushrooms in a heavy skillet.
  1. Step 1: Cut two chicken breasts horizontally to make four chicken cutlets. Heat a heavy large skillet over medium high heat. Once the skillet is hot, add the oil. Once the oil is shimmering, add the chicken cutlets and sear until browned on each side. This will take about three minutes per side. Remove the cutlets to a plate and cover to keep warm.
  2. Step 2: This creamy garlic parmesan sauce is divine for this mushroom chicken combo. Add the chopped garlic, sliced mushrooms and tomatoes to the pan. Cook, stirring frequently until the cherry tomatoes burst and the mushrooms have lost their moisture and browned.
Adding spinach to a fry pan with cherry tomatoes and mushrooms to make chicken mushroom and spinach skillet dinner.
Chicken mushroom and spinach skillet with cherry tomatoes and parmesan.
  1. Step 3: Add the spinach, ½ of the parmesan cheese, cream and butter to the pan and stir until spinach wilts. This will only take a couple of minutes.
  2. Step 4: Nestle the chicken breasts into the mixture and cook for a couple of minutes or until chicken is warm. Garnish with remaining parmesan cheese and serve.

Pro Tip: When you add the cream and butter to the pan, use a sturdy spatula to scrape up any browned bits that are on the bottom of the pan. There’s so much flavor there.

Chicken Mushroom and Spinach Skillet FAQ’s

Can I Use Chicken Thighs Instead?

Yes, you can use boneless skinless chicken thighs. Chicken thighs are a great substitute. They stay juicier, have great flavor and are a less expensive alternative. They are thinner than chicken breasts, so there’s no need to slice them into cutlets. They’ll take a little longer to cook, so be sure they’re cooked through. Using an instant read thermometer is a good idea here. Chicken thigh temperature should reach 165 degrees.

Can I Use Purchased Chicken Cutlets?

Yes, however, keep in mind the cutlets you purchase at the store are very small and very thin. They’ll cook in a flash, so watch them closely. Purchased chicken tenders will also work here.

Leftovers and Storage

Since we’re empty nesters, this chicken spinach recipe is two meals for us. Store leftovers in an airtight container in the refrigerator. This meal isn’t very freezer friendly as the texture of tomatoes will become compromised. To reheat leftovers, I like to add a drizzle more of cream and reheat the chicken and vegetables in the microwave. Cook them at 50% power for about 1 ½ minutes or until heated through.

Variations

  • Instead of using cream, combine 4 ounces of room temperature cream cheese thinned with 2-3 tablespoons of milk. Add this mixture when the recipe instructs to add the cream. Note: it takes about an hour for cream cheese to soften to room temperature.
  • Serve this chicken mushroom and spinach mixture over pasta. You’re loosing the gluten free factor, but it’s a delicious option. You can also serve this over easy oven baked rice or with a lovely green salad.
  • White Wine: If you’ve got some leftover white wine sitting on your counter, add a couple of glugs to the pan after you’ve cooked the mushrooms and tomatoes. It’s a wonderful way to deglaze the pan and add another layer of flavor to this spinach mushroom chicken. Cook for a couple of minutes to reduce and cook out the alcohol, then proceed with the recipe.

Recipe for Chicken Mushroom and Spinach Skillet

I hope you give this Tiktok chicken a try. We love this recipe and find it so simple to enjoy for a weeknight meal. Plus it’s got that elegant feeling and incredible with flavor.

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.

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Spinach chicken mushroom skillet dinner.
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5 from 6 votes

Chicken Mushroom and Spinach Skillet Dinner

This Chicken Mushroom and Spinach Skillet Dinner is easy enough for a weeknight meal and elegant enough to serve to guests.
Prep Time5 minutes
Cook Time25 minutes
Course: Main Course Chicken
Cuisine: Italian
Diet: Gluten Free
Servings: 4
Calories: 451kcal
Author: Lea Ann Brown

Ingredients

  • 2 tablespoons neutral oil canola or vegetable oil work well here.
  • 2 boneless skinless chicken breasts cut horizontally into cutlets
  • ½ teaspoon Kosher Salt
  • 2 Tablespoons butter
  • 8 ounce sliced mushrooms I like baby bella mushrooms, button mushrooms will also work great.
  • 2 cups cherry tomatoes grape tomatoes work best.
  • 3 cloves garlic peeled and chopped
  • 4 cups fresh spinach about two generous fist-fulls.
  • ½ cup Parmesan cheese grated, and divided
  • 1 cup heavy cream

Instructions

  • Cut two chicken breasts horizontally to make 4 chicken cutlets. Heat a heavy skillet over medium high heat. Once the skillet is hot, add the oil. Once the oil is shimmering, add the chicken cutlets. Season with half the salt and sear until browned. Turn the chicken, season the other side with salt and sear. This will take about 3 minutes per side. Remove the cutlets to a plate and cover to keep warm.
  • Add the sliced mushrooms and tomatoes to the pan. Cook, stirring frequently until the cherry tomatoes burst and the mushrooms have browned and lost their moisture. Add the chopped garlic and saute until fragrant. About 30 seconds.
  • Add the spinach, cream, ½ of the parmesan cheese and butter to the pan and stir until spinach wilts. This will only take a couple of minutes.
  • Nestle the chicken breasts into the mixture and cook for a couple of minutes or until chicken is warm. Garnish with the remaining parmesan cheese and serve.

Notes

Pro Tip: When you add the cream and butter to the pan, use a sturdy spatula to scrape up any browned bits that are on the bottom of the pan. There’s so much flavor there.
How to cut breasts into cutlets. First, use a very sharp knife. Place the chicken cutlet on a cutting board and place your hand flat on the chicken to keep it from moving. Start at the wider end of the chicken breast and slowly slice horizontally watching as you go to make sure you’re keeping the cut even. 
Variations
  • Instead of using cream, combine 4 ounces of room temperature cream cheese with 2 tablespoons of milk. Add this mixture when the recipe instructs to add the cream. Note: it takes about an hour for cream cheese to soften to room temperature.
  • Serve this chicken mushroom and spinach mixture over pasta. You’re loosing the gluten free factor, but it’s a delicious option. 
  • You can also serve this over easy oven baked rice or with a lovely green salad.
  • White Wine: If you’ve got some leftover white wine sitting on your counter, add a couple of glugs to the pan after you’ve cooked the mushrooms and tomatoes. It’s a wonderful way to deglaze the pan and add another layer of flavor. Cook for a couple of minutes to reduce and cook out the alcohol, then proceed with the recipe
I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.

Nutrition

Calories: 451kcal | Carbohydrates: 6g | Protein: 21g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 354mg | Potassium: 635mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3977IU | Vitamin C: 11mg | Calcium: 227mg | Iron: 2mg

Tiktok Chicken Mushroom and Spinach Skillet … It’s What’s for Dinner

Pan Seared Bison Steak Recipe

By 6 Comments

This pan seared bison steak recipe is served on a bed of red and yellow bell peppers that have been stir-fried and tossed with a grainy mustard sauce. Bison steaks are easy to cook and full of flavor.

Don’t miss the most popular steak recipe on my site for Beef Tagliata. A super easy Italian steak recipe.

Bison steak recipe served with mashed potatoes and sauteed red and orange bell peppers.

This is a great recipe if you’ve been curious about trying bison steak over a beef steak. If you’ve never eaten bison, it’s very similar to grass fed beef. Makes sense since bison are raised and roam in open pastures.

Bison steaks are lean, rarely have any marbling, which is why bison steaks never seem greasy.

This pan-seared bison steak recipe is easy enough for the beginner cook, clever enough for the adventurous and elegant enough for entertaining.

Some things to keep in mind when cooking Bison:

  • Is Bison healthy to eat? Bison meat is an excellent alternative to beef. It’s lower in fat and cholesterol. And learning how to cook bison is easy because it’s virtually just like cooking beef.
  • The most important thing you need to keep in mind is that with bison’s lower fat content, it will require less cooking time. Use a digital meat thermometer to make sure your bison steak is cooked to medium rare. Which is an internal temperature of 135 degrees.

This Bison Steak recipe features Bison New York Strip Steaks resting on a bed of sautéed red and orange bell peppers and onions and seasoned with salt and pepper and zesty grained mustard. Mouthwateringly delicious.

Let’s take a look:

Ingredients You’ll Need

Ingredients to make a bison steak recipe.
  • Red and orange bell pepper, sliced into strips
  • Sweet Onion, cut into rings.
  • Olive oil.
  • Coarse grain mustard.
  • Bison New York Strip Steak.

Ingredient Substitutions and Swaps

  • Coarse Grain Mustard: There are several brands available. I like Maille Old Style Whole Grain Dijon. Another option which is also readily found on supermarket shelves is Inglehoffer Stone Ground. And there are so many specialty stone ground mustard products available for purchase, use your favorite or have fun and experiment with different brands.
  • Oil: Use butter to fry those peppers in place of the oil.
  • Bison Steak: Substitute bison New York Strip with a bison sirloin, tenderloin or of course you can substitute with beef steaks.

Step By Step Instructions

Pan fried strips of orange and red bell pepper.
How to pan fry a bison New York strip steak.
  1. Step 1: Heat a large skillet over medium high heat. Once the pan is hot, add two teaspoons of the oil. Once the oil is shimmering. Add sliced onion and sliced bell peppers and cook until onion is golden, about 8 minutes. In a small bowl whisk mustard with water and add to onion and pepper mixture and cook until most of the liquid has evaporated. Season with salt and pepper to taste and remove from heat and cover to keep warm. 
  2. Step 2: How Do You Pan Fry A Bison Steak? Get a pan nice and hot and then add seasoned steaks with salt and freshly ground pepper. Cook about 4 – 5 minutes per side or until desired doneness is achieved. 135 degrees F is recommended.

Tips On How To Cook Bison Steak

  • The Type of Pan Matters: Choose either a cast iron skillet or a French steel pan. A French steel pan is a carbon steel skillet commonly used in restaurants to sear meat. It’s non-stick qualities exceed that of a cast iron skillet and its lighter weight. 
  • Room Temperature Steaks: Let the bison steaks set at room temperature for about 30 minutes. Season with salt and freshly ground pepper or Montreal steak seasoning if you wish.
  • Hot Pan Cold Oil: Heat the pan over medium high heat, and then add the oil. Once the oil is shimmering add the buffalo strip steaks.
  • How Long Should You Cook Bison Steak? Let the steak cook for about 4 minutes before turning. When the steaks are willing to release from the pan, use tongs to flip the steaks. Cook about another 4 minutes.
  • Use a digital read meat thermometer to determine internal temperature for desired doneness.

Bison Steak Temperature:

Here is a guide for internal temperature for bison.

  • Rare = 124 F
  • Medium Rare = 135 – 145 F

Pro Tip: When laying steaks in a hot pan with hot oil, carefully place the side nearest to you first and lay the steak away from you. That will keep any hot oil from landing on your hand. 

Bison Steak FAQ’s

Can I Make This Recipe On An Outdoor Grill?

These bison strip steaks will cook beautifully on an outdoor grill. Just brush them with olive oil before placing them on the hot grates. Cook for about 4 minutes per side on Medium high heat.

Does Bison Steak Take Less Time To Cook Than Beef?

Keep in mind, bison contains less fat than regular beef, requires less cooking time, and will be dry if over-cooked. If you’re interested in learning more about the management of our American Buffalo and more recipes, visit the National Bison Association website. It’s a great resource for nutrition, cooking tips and more.

Where Can I Buy Bison Meat?

Here in Colorado, bison meat is readily available in our grocery stores and specialty markets. If that’s not the case in your area, there are on-line options like North Star Bison who will ship bison to your doorstep.

Is It Bison Steak or Buffalo Steak?

Even though the terms seem to be used interchangeably, technically, the animals that are found in our United States are called Bison. Buffalo, such as Cape and Water Buffalo are native to Asia and Africa.

What To Serve with Bison Steaks

Since this recipe for bison steak comes with its own built-in side dish of sauteed peppers, a good choice would be mashed potatoes. Try this variation. Instead of the sauteed peppers, serve this recipe simply topped with dollop of Roasted Red Pepper Coulis.

If you’re looking for more ideas, check these out:

Storage

As with any meat, Bison steaks should be cooked the day you bring them home. But they will keep in the refrigerator for 3 days. If you can’t cook them within this time, remove them from the paper or container they came in from the store and place them in a freezer safe bag, press the air out. Or better yet, use a vacuum seal machine. Bison steak will keep in the freezer for up to 3 months and up to 6 months if vacuum packed.

Equipment Needed

For a pan seared bison steak, Use either a French Carbon Steel Fry Pan. Or a Cast Iron Skillet. I prefer the Carbon Steel Pan, as that’s what we used to pan sear in Culinary School. It’s unique composition allows for even heat, the pan heats up quickly and it’s not as heavy as a cast iron. A carbon steel pan is oven safe, meaning you can start steaks on the stove top to brown and finish in the oven.

I have provided an Amazon link for the carbon steel fry pan. As an Amazon Affiliate, I receive a small commission if you purchase this pan through the link. At no extra charge to you.

Recipe for Pan Seared Bison Strip Steaks

Pan fried buffalo steak with bell peppers and mashed potatoes.

I hope you give this pan seared bison steak recipe a try. The bison steak in itself is a treat, and the mustard sauced bell peppers unique and delicious.

Want to hone your pan seared steak skills? Take a look at this Pan-seared Filet Mignon with Lobster Avocado Salsa Recipe. It’s a fool proof method that is finished in the oven. Or take a look at this recipe for Tournedos of Beef. An easy pan seared tenderloin with a very fancy feel.

Looking for more bison recipes, check these out.

If you enjoy cooking with bison, don’t miss my Bison Recipes category.

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.

Bison steak recipe served with mashed potatoes and sauteed red and orange bell peppers.
Print Recipe
5 from 2 votes

Pan Seared Bison Steak Recipe

Bison New York Strip Steaks on a bed of bell peppers. A simple grilled or pan-seared  steak dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course Beef
Cuisine: American
Servings: 2
Calories: 329kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoon olive oil
  • 1 onion halved and thinly sliced
  • ½ red bell pepper cored, seeded and cut into thin strips
  • ½ orange bell pepper or yellow bell pepper, cored, seeded and cut into thin strips
  • 2 Tablespoon course grain mustard
  • ½ Cup water
  • Salt and pepper to taste
  • 1 Tablespoon oil
  • 2 Bison New York Strip Steaks

Instructions

  • Heat a large skillet over medium high heat. Once the pan is hot, add two teaspoons of the oil. Once the oil is shimmering. Add onion and bell peppers and cook until vegetables start to brown, shaking the pan a few times to evenly distribute heat, about 8 minutes. 
  • In a small bowl whisk mustard with water and add to onion and pepper mixture and cook until most of the liquid has evaporated. Season with salt and pepper to taste and remove from heat and cover. 
  • Let steaks sit at room temperature for about 30 minutes. Brush steaks lightly with 1 tablespoon oil and season with salt and pepper. Steaks can be pan seared using a French Carbon Steel pan or Cast Iron Skillet. 
  • To Pan Sear. Heat a cast iron or French Steel pan over medium high heat. When the pan is hot, add a couple tablespoons of oil. When oil is shimmering, add steaks. Cook 4 minutes before turning. Cook an additional 4 minutes on the other side.  Remove from heat and loosely tent the steaks with foil and let sit for 5 minutes.
  • Use an instant read meat thermometer to determine internal temperature for desired doneness.
  • Rare = 124 degrees F
    Medium Rare = 135 – 145 degrees F
  • To serve spoon the onion and pepper mixture onto a platter and top with sliced steaks.
  • Keep in mind, bison contains less fat than regular beef, requires less cooking time, and will be dry if over-cooked.

Notes

If Grilling Bison Steaks: Grill about three-four minutes per side for medium-rare.
Keep in mind, bison contains less fat than regular beef, requires less cooking time, and will be dry if over-cooked. If you’re interested in learning more about the management of our American Buffalo and more recipes, visit the National Bison Association website. It’s a great resource for nutrition, cooking tips and more.
Pro Tip: When laying steaks in a hot pan with hot oil, carefully place the side nearest to you first and lay the steak away from you. That will keep any hot oil from landing on your hand. 

Nutrition

Calories: 329kcal | Carbohydrates: 9g | Protein: 43g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 116mg | Sodium: 261mg | Potassium: 924mg | Fiber: 2g | Sugar: 3g | Vitamin A: 990IU | Vitamin C: 96.7mg | Calcium: 30mg | Iron: 5.4mg

Pan Seared Bison Steak Recipe … It’s what’s for Dinner.

This recipe for Buffalo Bill New York Strip Steaks was originally published May of 2016 and updated May of 2022 with step by step instructions and new photos.