Main Dish

This recipe was originally published in April 2017 and updated in April 2020.

This easy one pan Coconut Chicken Curry is packed with flavor and ready in just 30 minutes!

Curry dishes are hearty, flavorful, and crowd-pleasing. If you’ve never cooked a curry dish before it might seem intimidating. Trust me on this – it could not be easier! This mildly spicy version is one of the best chicken curry recipes because it’s so quick but packs a huge flavor punch!

To create this creamy curry chicken dish, I cook up some of my favorite veggies like broccoli, carrots, and peppers in a little olive oil with minced garlic, and add pre-cooked shredded rotisserie chicken, curry sauce and coconut milk. The result is a light yet filling dish with lots of color and flavor.

Feel free to substitute any of the veggies in this recipe – I don’t think you could go wrong with just about anything! You can also adjust the heat level by adding more sriracha. I like to drizzle a bit more right on top before serving. This dish is even better the next day, so if you have a chance to make it and let it sit in the fridge overnight, I highly recommend it! If not, just know that your leftovers are going to be amazing.

Chicken Curry and Rice Ingredients

Like any recipe you’re going to find here at All the King’s Morsels, this curry dish is simple and fast. Here’s a look at the ingredients:

• Rotisserie chicken – I use a store bought rotisserie chicken and tear it into bite-sized pieces. I love using a rotisserie because it’s so easy and flavorful.
• Veggies – I like to use carrots, broccoli florets, and red bell pepper, but any combo will work!
• Spices and Flavors – you’ll need curry powder, curry paste, soy sauce, and sriracha
• Coconut milk – to make a perfectly creamy sauce
• Staples: garlic cloves, olive oil, salt, and pepper

How to Make Chicken Curry

This recipe is perfect for busy nights or even a filling lunch at home. Here are the step-by-step instructions:

1. Begin by prepping your meat and veggies as indicated above. Use a vegetable peeler to make the carrot ribbons. I find it makes the carrots cook more easily, and it’s pretty.
2. Add olive oil to a pan over medium heat and add carrots and broccoli. Cook a few minutes until they begin to soften.
3. Add garlic and cook until fragrant.
4. Add bell pepper and chicken and toss to combine.
5. Add curry powder, curry paste, soy sauce, sriracha, salt, and pepper.
6. Add coconut milk and stir to combine.
7. Check spice/heat level and adjust to your taste.
8. Cook until heated through and simmering.
9. Add toppings and serve over basmati rice or grain of your choice.

What to Serve with Chicken Curry and Rice

This coconut curry is great paired with rice and naan bread. I like to use basmati rice but any rice you like would work, including cauliflower rice. I also love to pile on the toppings! Here are my favorites:

• Cilantro
• Chopped Peanuts
• Sesame Seeds
• Green Onions
• Sour Cream
• Lime Wedges

I hope you’ll give my curry chicken recipe a try and let me know what you think by tagging @allthekingsmorsels and #allthekingsmorsels!

Need more quick dinner ideas? Check out some of my other recipes:

• Taco Pizza
• Italian Chicken Sausage Pasta
• Garlic Butter Steak Bites
• Chicken Breast with Mushroom Sauce
• Pork Chops with Mushroom Gravy
• Apple Chicken Sausage Pasta
• Weeknight Chili
• Cheesy Sausage and Brussels Sprouts

Coconut Chicken Curry

Kristen King

This easy one pan Coconut Chicken Curry is packed with flavor and ready in just 30 minutes!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American, Indian

Servings 4

Calories 429 kcal

Ingredients

  

• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 cup carrots, cut into ribbons, loosely packed
• 2 cups broccoli florets
• 1 red bell pepper, cut into strips
• 3 cups rotisserie chicken, shredded (this is the average yield from a rotisserie)
• 1 tsp curry powder
• 1 tbsp curry paste
• 1/2 tbsp soy sauce
• 1 squirt sriracha (more for extra heat)
• 1 1/4 cup coconut milk
• salt and pepper, to taste

Instructions

 

• Begin by prepping your meat and veggies as indicated above. Use a vegetable peeler to make the carrot ribbons. I find it makes the carrots cook more easily, and it’s pretty.
• Add olive oil to a pan over medium heat and add carrots and broccoli. Cook a few minutes until they begin to soften.
• Add garlic and cook until fragrant.
• Add bell pepper and chicken and toss to combine.
• Add curry powder, curry paste, soy sauce, sriracha, salt, and pepper.
• Add coconut milk and stir to combine.
• Check spice/heat level and adjust to your taste.
• Cook until heated through and simmering.
• Add toppings and serve over basmati rice or grain of your choice.

Keyword 30 minute meals, dinner, easy dinners

This one pan chicken breast and mushroom recipe with a creamy, decadent sauce can be on your table in 30 minutes flat!

If you’re looking for an easy 30-minute dinner you don’t have to stress about, you’ve come to the right place! Everyone will love this perfectly seared chicken with a creamy mushroom sauce.

The sauce is what really makes this dish. It starts out with caramelizing onions and mushrooms, then adding heavy cream, chicken broth, dijon mustard and worcestershire. The cooked chicken then gets put back in all this creamy goodness and is ready to serve with a little garnish of parsley and thyme.

Chicken Breast and Mushroom Sauce Ingredients

This flavorful chicken recipe requires just a handful of common ingredients:

• 4 boneless skinless chicken breasts
• salt
• pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 1.5 cups white mushrooms, sliced
• 1/2 yellow onion, sliced
• 1 tbsp all purpose flour
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 tsp worcestershire sauce
• 1 tsp dijon mustard
• 1 tsp fresh thyme, stems removed (optional garnish)
• 1-2 tsp flat leaf parsley, chopped (optional garnish)

How to Cook Chicken Breast with Mushroom Sauce

1. Pat chicken breasts dry and season generously with salt and pepper on both sides.
2. Heat olive oil and butter in a large skillet over medium-high heat.
3. When butter is melted, add chicken breasts and brown on each side (about 6-7 minutes per side) until chicken is cooked all the way through. Remove from pan.
4. Using same pan and any drippings from the meat, add mushrooms and onions and cook until golden brown and caramelized. You may need to add a little more oil if pan becomes too dry.
5. Add flour and stir to coat. Cook 1-2 minutes.
6. Add in chicken broth, heavy cream, worcestershire sauce, and dijon mustard and whisk gently until thickened.
7. Add salt and pepper to taste.
8. Place chicken breasts back in the pan and cover with gravy. Allow to heat through.
9. Plate and spoon sauce over chicken to serve.
10. Optional: Garnish with fresh thyme and parsley.

What to Make with Chicken Breast and Mushroom Sauce

This dish is wonderful over rice or mashed potatoes with a big spoonful of the creamy sauce poured over top. Squash Casserole also makes a great side dish along with a fresh seasonal salad. Hummingbird Cake or this easy 3-Ingredient Caramel Apple Cake will finish off the meal beautifully!

This one pan wonder will be a favorite in your weeknight dinner rotation or for a night when you need something elegant but easy for guests. Give it a try this week!

Tag #allthekingsmorsels and @allthekingsmorsels on social media. I love hearing from you!

Chicken Breast with Mushroom Sauce

This one pan chicken breasts and mushroom recipe with a creamy, decadent sauce can be on your table in 30 minutes flat!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 442 kcal

Ingredients

  

• 4 chicken breasts, boneless and skinless
• salt
• pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 1.5 cups white mushrooms, sliced
• 1/2 yellow onion, sliced
• 1 tbsp all purpose flour
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 tsp worcestershire sauce
• 1 tsp dijon mustard
• 1 tsp fresh thyme, stems removed (optional garnish)
• 1 tsp flat leaf parsley, chopped (optional garnish)

Instructions

 

• Pat chicken breasts dry and season generously with salt and pepper on both sides.
• Heat olive oil and butter in a large skillet over medium-high heat.
• When butter is melted, add chicken breasts and brown on each side (about 6-7 minutes per side) until chicken is cooked all the way through. Remove from pan.
• Using same pan and any drippings from the meat, add mushrooms and onions and cook until golden brown and caramelized. You may need to add a little more oil if pan becomes too dry.
• Add flour and stir to coat. Cook 1-2 minutes.
• Add in chicken broth, heavy cream, worcestershire sauce, and dijon mustard and whisk gently until thickened.
• Add salt and pepper to taste.
• Place chicken breasts back in the pan and cover with sauce. Allow to heat through.
• Plate and spoon sauce over chicken to serve.
• Optional: Garnish with fresh thyme and parsley.

Notes

When searing the chicken breasts, don't flip if they are sticking to the pan. This means the chicken is not ready to flip. Wait another minute and try again.

Consider using thinner chicken breasts or cutting them in half horizontally if they are thick so that they can cook all the way through without getting overdone or taking extra long to cook.

Keyword 30 minute meals, chicken, dinner, mushroom sauce, mushrooms, one pan

My recipe for Pork Chops with Mushroom Gravy appeared first on Sunday Supper Movement, where I am a contributor.

Made in one skillet, these rich and creamy Pork Chops with Mushroom Gravy come together in just 30 minutes!

In this recipe pork chops are seared in butter and olive oil and then smothered in a cream based gravy with mushrooms, onions, dijon mustard, and worcestershire. It’s just as good as it sounds and better. The gravy is to die for and will leave you eating it with a spoon! It’s the perfect weeknight dish for when you want something a little more decadent without going to a lot of trouble!

Ingredients for Pork Chops with Mushroom Gravy

To make this dish you will need:

• 4 pork chops, bone-in or boneless
• kosher salt
• pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 1.5 cups mushrooms, sliced
• 1/2 yellow onion, sliced
• 1 tbsp all purpose flour
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 tsp worcestershire sauce
• 1 tsp dijon mustard
• Optional: 1 tsp fresh thyme, stems removed and 1 tsp flat leaf parsley, chopped (for garnish)

How to make Pork Chops with Mushroom Gravy

This dish requires one pan and just 30 minutes! Here’s how to make it:

1. Pat pork chops dry and season generously with kosher salt and pepper on both sides.
2. Heat olive oil and butter in a large skillet over medium-high heat.
3. When butter is melted, add pork chops and sear on each side for about 5 minutes (less if you are using boneless pork chops). Remove from pan.
4. Using same pan and renderings from the meat add mushrooms and onions and cook until golden brown and caramelized. Add a little more oil if pan becomes too dry.
5. Add flour and stir to coat. Cook 1-2 minutes.
6. Add in chicken broth, heavy cream, worcestershire sauce, and dijon mustard and whisk gently until thickend.
7. Add salt and pepper to taste.
8. Place pork chops back in the pan and cover with gravy. Allow to heat through.
9. Plate and spoon gravy over pork chops to serve. Optional: Garnish with fresh thyme and parsley.

What should I serve with mushroom gravy pork chops?

This recipe pairs great with:

Fried Okra

Avocado, Beet, & Goat Cheese Salad

Squash Casserole

Caramel Apple Cake

Recipe Tips for Pork Chops with Mushroom Gravy

This recipe can be made using bone-in or boneless pork chops. If boneless, the searing time per side may be a little less. Per USDA guidelines, pork should be cooked to an internal temperature of minimum 145 degrees. Cooking them too long will dry them out.

Pork Chops with Mushroom Gravy is a great weeknight dinner that’s also special enough for when you have company to impress or for the holidays. Put this one into your dinner rotation today!

Pork Chops with Mushroom Gravy

Made in one skillet, these rich and creamy Pork Chops with Mushroom Gravy come together in just 30 minutes.

4.50 from 2 votes

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 391 kcal

Ingredients

  

• 4 pork chops bone-in or boneless
• kosher salt
• pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 1.5 cups mushrooms sliced
• 1/2 yellow onion sliced
• 1 tbsp all purpose flour
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 tsp worcestershire sauce
• 1 tsp dijon mustard
• 1 tsp fresh thyme, stems removed optional garnish
• 1 tsp flat leaf parsley, chopped optional garnish

Instructions

 

• Pat pork chops dry and season generously with kosher salt and pepper on both sides.
• Heat olive oil and butter in a large skillet over medium-high heat.
• When butter is melted, add pork chops and sear on each side for about 5 minutes (less if you are using boneless pork chops). Remove from pan.
• Using same pan and renderings from the meat add mushrooms and onions and cook until golden brown and caramelized. Add a little more oil if pan becomes too dry.
• Add flour and stir to coat. Cook 1-2 minutes.
• Add in chicken broth, heavy cream, worcestershire sauce, and dijon mustard and whisk gently until thickened.
• Add salt and pepper to taste.
• Place pork chops back in the pan and cover with gravy. Allow to heat through.
• Plate and spoon gravy over pork chops to serve. Optional: Garnish with fresh thyme and parsley.

Keyword gravy, mushrooms, pork chops

This easy and flavorful slow cooker pulled pork melts in your mouth! It’s tender and juicy and can be served in a variety of ways. Read on for all the details!

Today I’m sharing a tender and juicy pulled pork recipe, made extra delicious with a simple and flavorful dry rub. The texture of this savory meat melts in your mouth and is hard to stop eating! It’s cooked all day in the slow cooker and is ready to be served right out of the pot!

What cut of meat is pulled pork?

Pulled pork generally comes from the pork shoulder which has two parts: pork butt, also called boston butt (still shoulder, not really the butt) or picnic shoulder, also called picnic ham. For cooking at home in the slow cooker, I think the boston butt is the best cut for pulled pork because of its marbled fat, which gives it a ton of flavor. It basically shreds itself in the cooking process and just needs to be pulled apart with a couple of forks to be ready to serve. It’s easy to find in your grocery store and I love to stock up and freeze them when I catch a good sale. You can use bone-in or boneless. I tend to prefer boneless just for convenience.

how to cook pork butt

This slow cooker pulled pork recipe is super simple to make. The key is to assemble and apply the rub, then wrap it in plastic and let it sit in the refrigerator overnight. This gives it the most flavor! Then in the morning, you’re ready to pop it right in the slow cooker with some dashes of worcestershire.

A common concern is that you will  overcook pulled pork, but in reality you want to cook it a very long time, until it’s falling apart. My instinct is that it seems overkill to use the slow cooker for more than 8 hours, but if you have a bigger piece of meat it will take longer.

If you have a favorite dry rub you love to use on meat feel free to use that in place of my suggested dry rub in the recipe below. The one I love to use for pork when I’m not making my own is Everglades Seasoning. I have not been disappointed with this flavor on any meat I’ve tried it on! Sometimes I use half my seasoning below and half Everglades and it’s delicious.

Slow cooker pulled pork recipe

This is the best pulled pork recipe because it’s so easy and full of flavor. It’s a great starter recipe for pulled pork since the rub only requires a handful of common ingredients. You can then go on to experiment with your own flavorings or sauces.

What to serve with slow cooker pulled pork

I love to serve this easy pulled pork recipe over rice (especially using some of the meat drippings from the slow cooker to cook it in) and with coleslaw. It’s delicious all on its own but you can also serve it with barbecue sauce and/or buns.  This meal is great when you’re having guests and need an easy meal that doesn’t require you to be in the kitchen all day. It also makes your home smell amazing and inviting!

sides for slow cooker pulled pork

Some other tasty sides for slow cooker pulled pork are:

• mac and cheese
• squash casserole
• cornbread
• pig pickin’ cake

can you freeze pulled pork?

I prefer to buy fresh meat, freeze it if I’m not using it right away, and then thaw and make the pulled pork. However, you can also freeze the prepared dish. It will keep for up to 6 months. Just freeze in an airtight container or a bag with all the air pushed out.

how to reheat pulled pork

To reheat your frozen slow cooker pulled pork, thaw, then place in a microwave safe dish covered with a dampened paper towel. Start with a minute or two depending on the amount you need to reheat (or heat in small batches) and then add more time as needed. You can also place the thawed pulled pork on a baking sheet with a little water mixed in, and cover with foil. This method could take some time as you need to keep the oven low, around 250 degrees. Bake until heated through.

I’d love to know what you think of this recipe or any questions you may have in the comments! Also tag me on social media @allthekingsmorsels and #allthekingsmorsels. I love hearing from you!

Slow Cooker Pulled Pork

Kristen King

This easy and flavorful slow cooker pulled pork melts in your mouth!

5 from 5 votes

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Prep Time 10 minutes mins

Cook Time 8 hours hrs

Refrigeration 8 hours hrs

Total Time 8 hours hrs 10 minutes mins

Course Main Course

Cuisine American

Servings 12 servings

Calories 300 kcal

Ingredients

  

• 3-4 lb pork butt also called boston butt

For Dry Rub

• 2 tsp salt
• 2 tsp seasoned salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 10-12 shakes worcestershire

Instructions

 

• Add all ingredients for dry rub to a bowl and mix well until combined. (Or use your favorite pork rub.)
• Rinse meat and pat dry with a paper towel.
• Sprinkle dry rub on all sides of the meat and rub into the meat until well-coated. You don't have to use all of the rub, but enough to liberally coat all sides of the meat.
• Wrap meat in plastic wrap and store in the refrigerator overnight. This really helps the flavor!
• When ready to cook, place pork shoulder in the slow cooker and add several shakes of worcestershire around the bottom but not directly on the meat so it doesn't cause the rub to come off.
• Cook on low for 8-12 hours. Less for smaller pork butt and more for larger. You''ll know it's done when it's falling apart and very tender. 
• Shred the meat in the slow cooker, taking care to get some of the juicy renderings mixed in. 
• Serve plain or over rice, or with barbecue sauce for sandwiches.

Keyword boston butt, pork, pork shoulder, pulled pork, slow cooker

Today I have a tasty dinner for you that comes together in a flash – one pan cheesy sausage and brussels sprouts. The “cheese” flavor actually comes from nutritional yeast. The first time I came across nutritional yeast in a recipe I found myself at the store feeling totally lost. I was looking at the little packets of dry active yeast thinking that was probably a bad idea, so I started googling it on my phone. After unraveling the mystery, nutritional yeast has become a newly discovered favorite health food in my home. As the name suggests, it’s packed with nutrition. Below I’ll cover what it is, the health benefits, uses, where to buy, and how to use it in this delicious one pan cheesy sausage and brussels sprouts recipe!

What is nutritional yeast?

Nutritional yeast is a yeast grown on molasses and then harvested and dried with heat to deactivate it.  It’s not the same as brewer’s yeast like in beer, or any kind of baking yeast (like I thought about buying). Baking yeast is active, which is why it makes food rise and is, well, gross tasting on its own.

What are the health benefits?

Nutritional yeast is full of B-vitamins including B-12, which most people are deficient in. It contains all 18 amino acids and is a complete protein. It has 80 calories per tablespoon. Nutritional yeast contains 4 grams of fiber per serving and also has folic acid. Not bad for a few little flakes!

What can you do with it?

Nutritional yeast has a tasty cheesy flavor and the possibilities for using it are endless. You can add it as the cheese for homemade macaroni and cheese or mix it in with your mashed potatoes or grits. It can be used like parmesan on your pizza and pasta. Or you could sprinkle it on popcorn or mix it into your scrambled eggs. It’s great on veggies (think broccoli and cauliflower) and I’ve also included a recipe below.

Where can I find it?

I was not able to find nutritional yeast at my neighborhood grocery store but it was available from my nearest health food store. They had it in a canister, which is how I purchased it, and also in the bulk bins section where you measure out your own portion to buy. Alternatively, you can always count on Amazon!

One Pan Cheesy Sausage and Brussels Sprouts

Behold, cheesy without the cheese! This is an easy one pan entree for a weeknight. It’s spicy, cheesy, comforting, filling, OH, and healthy too! Hope you’ll give it a try. It doesn’t disappoint!

This one pan cheesy sausage and brussels sprouts dish contains just 8 ingredients and you can have dinner on the table in 25 minutes. Pretty great for a weeknight! Feel free to adjust the amount of nutritional yeast if you want a cheesier flavor. Just add the same amount of water. This recipe is written for two but can easily be doubled. (It’s doubled in the photos.)

If you try out my creation be sure to tag me on social media so I can check it out! #allthekingsmorsels and @allthekingsmorsels

Looking for more main dish recipes? Try my coconut chicken curry.

One Pan Cheesy Sausage & Brussels Sprouts

Kristen King

It's cheesy without the cheese! This spicy sausage and brussels sprouts one pan dish gets its cheesy flavor from a secret ingredient: nutritional yeast.

4.50 from 2 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Servings 2

Ingredients

  

• 2 tbsp olive oil
• 12 oz brussels sprouts, rinsed, ends removed, halved
• 1 small onion, diced
• 1/2 lb smoked turkey sausage, sliced
• 1/8 cup nutritional yeast flakes
• 1/8 cup water
• salt and pepper, to taste
• dash cayenne pepper

Instructions

 

• Heat olive oil in a skillet over medium heat.
• Add brussels sprouts and cook about 5 min.
• Add onion and sausage. Cook until sausage is starting to brown and caramelize a bit.
• Add salt, pepper, and cayenne to taste. A little cayenne goes a long way!
• Add nutritional yeast and water and stir around until mixture is coated and all is heated through.