Cheese Curd In Paradise

Beer

Beer Cheese Chicken Skillet

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #McCormickONEatMeijer #CollectiveBias

Beer Cheese Chicken Skillet is a weeknight friendly meal that is packed with flavor. Tender chicken breasts, beer, sharp cheddar, a touch of cream, and McCormick® ONE Seasoning Mix  makes an easy meal that everyone will love.

Chicken on a plate

We love to mix-up dinner at our house, but not sacrifice a lot of time on weeknights. McCormick® ONE Seasoning Mixes are made with McCormick seasonings, and are perfect for an easy prep dinner that will be loved by the entire family. I love the variety of mixes from Farmer’s Market to Creamy Chicken and Vegetable to Chicken Parmesan- all prepared in one pan! There is also no MSG and no artificial flavors.

This recipe for Beer Cheese Chicken Skillet is easy on prep and easy clean-up- both important for weeknight cooking. This is a recipe that will not give you a laundry list of ingredients either- just simple and delicious. I love homemade meals, and it is far easier on the weeknight with a little help from McCormick® ONE Seasoning Mixes.

chicken plated and in skillet

This chicken skillet is packed with flavor. The recipe calls for chicken breasts- which cook beautifully in a skillet. The chicken is seasoned exclusively with McCormick® ONE Seasoning Mix: Farmer’s Market. The sauce is a delicious pan sauce using the chicken drippings, garlic, beer, chicken broth, and cream. The chicken is finished in the sauce and is absolutely delicious.

This is a wonderful meal for a fall evening to enjoy with family. Another plus is that the leftover (if there are any) are wonderful for lunch the following day! I not only love an easy one-pan meal, but I love when it makes a weekday lunchtime easier!

seasoning packets at the store
seasoning packets at the store

McCormick® ONE Seasoning Mix can be found at Meijer in the spice and baking isle. Check out all of the delicious options to make your family dinner easy and delicious! There are so many wonderful options deciding what to try first is the hardest part!

raw chicken on a plate
seasoning mix in a jar
seasoned chicken on a plate

What do you need to make my Beer Cheese Chicken Skillet?

How do I make Beer Cheese Chicken Skillet?

  • Season chicken with McCormick® ONE Seasoning Mix: Farmer’s Market on both sides.
  • Heat olive oil in a skillet over medium heat. Place chicken in the skillet and cook on each side.
  • Remove chicken from skillet and add the garlic. Cook for about a minute and whisk in the beer.
  • Next, add the chicken broth and simmer for 5 minutes.
  • Add the heavy cream and lightly simmer for an additional 5 minutes. Whisk in the cheese.
  • Add the chicken to the sauce, top with cheese, and simmer for an additional 5 minutes.
  • Plate chicken with mashed potatoes and a seasonal veggie or salad. Drizzle beer cheese sauce on top of the chicken.
seasoned chicken in a skillet
chicken in the sauce in the skillet
making the beer cheese sauce
chicken with cheese in the skillet

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chicken plated and in skillet

Frequently Asked Questions

Can I use chicken thighs?

Yes, but you cook like will decrease and it is important to make sure that you are using a meat thermometer to make sure that the chicken is properly cooked to an internal temperature of 165°F.

Will a non-alcoholic beer work?

Absolutely! I recommend a light beer with an NA beverage or an alcoholic beer.

Can I use a different cheese besides sharp cheddar?

Yes, it will change the flavor profile, but pepper jack or a mild cheddar would be delicious.

I am having trouble with my chicken getting too much color in the skillet, what can I do?

Make sure that you do not have the heat too high. Also, if you are working with a larger chicken breast you may experience this because it is a longer cooking time. You may want to reduce the size of the chicken to make sure all pieces are evenly sized.

Can I use milk in place of cream?

Your sauce will not thicken properly without the cream. If you need to use milk I recommend a whole milk but, again, the thickness of the sauce will be impacted.

chicken plated

Looking for more delicious skillet and on-pan meals?

One Pan Ranch Pork Chops and Veggies

Crispy Baked Pretzel Chicken with Creamy Honey Mustard Ale Sauce

Pan Roasted Pork Tenderloin with Creamy Roasted Garlic Sauce

chicken plated and cut
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chicken plated

Beer Cheese Chicken Skillet

Course Main Course
Cuisine American
Keyword Chicken
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 people

Ingredients

  • 1 1/4 lbs boneless skinless chicken breasts (about 4 pieces)
  • 1 pkg  McCormick® ONE Seasoning Mix: Farmer's Market
  • 2 1/2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 1/4 cup light beer
  • 1/2 cup low sodium chicken broth
  • 2/3 cup heavy cream
  • 1 cup shredded sharp cheddar
US Customary – Metric

Instructions

  1. Place chicken on a plate and season both sides with the contents of the  McCormick® ONE Seasoning Mix: Farmer's Market.

  2. In a heavy bottomed skillet, heat olive oil over medium heat. Place chicken into the skillet and cook 5 minutes per side.

  3. Remove chicken from skillet. Add garlic and cook for 1 minute.

  4. Whisk in the beer. Next, add the chicken broth and simmer 5 minutes.

  5. Add the cream and simmer and additional 3-5 minutes to allow cream to thicken enough to coat the back of a spoon. Whisk in the cheese till melted.

  6. Add the chicken to the skillet, top with a little additional cheese and lightly simmer 5 minutes.

  7. Using an instant read thermometer, check chicken in thickest part of the breast to ensure that the internal temperature is 165°F.

  8. Remove chicken from the skillet and plate. Drizzle sauce over the top.

chicken on a plate with sauce

Irish Cheddar Ale Mac and Cheese

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Are you searching for a few yummy St. Patrick’s Day recipes for dinner? I have a delicious one I am sharing with you today. My recipe for Irish Cheddar Ale Mac and Cheese is delicious next to corned beef and cabbage! It is actually fantastic anytime of the year, but who doesn’t love an excuse to make a big pot of mac and cheese? No matter if you are Irish or you just love a big glass of beer- this recipe will be a fast favorite.

Mac and Cheese scooped form a skillet

So what makes this mac and cheese so delicious? A few things. I use sharp white Irish cheddar, whole milk, real butter, Irish ale, fresh green onions and parsley, buttery toasted bread crumbs. I love to make my own cheese sauce for my recipe using flour and butter. My favorite pasta to use is cavatappi pasta because the shape is perfect to soak in all the cheesy sauce while the mac and cheese bakes.

Mac and Cheese in a skillet

Check out more incredible St. Patrick’s Day recipes!

St. Patrick’s Day Recipes


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Mac and Cheese scooped form a skillet

These days our nights are so busy since I am teaching this semester. Our nights have consisted of a lot of subs and soups from the freezer. When I get a chance to prep in the kitchen I can’t wait to share my creations with you. This month was so busy because of our family vacation, but I am excited to share a few of my favorite St. Patrick’s Day recipes with you over the next few days.

I am finding adjusting to this different pace of life to be a challenge, but I am really enjoying what I am doing at the schools, and enjoying the continued learning in the classroom. If you are a long time reader you know that I worked in politics in the early part of my career, and then a non-profit for 7 years before returning to school about 18 months ago to get my teaching license. It has been a journey, and I am on my last potion of my schooling before I get my license in June. I am so fortunate to student teach where I am right now, and am really embracing this transitional period in my life.

Mac and Cheese in a skillet

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Mac and Cheese scooped form a skillet

I know one things that immediately gives me a nice dose of relaxation and it is this mac and cheese- so put it on your meal plan already!

I like to use a cast iron skillet like this one to bake my mac and cheese in. I find that the heavy bottom is great for preventing burning and uneven cooking.

Mac and Cheese in a skillet

What are your favorite Irish recipes to enjoy on St. Patrick’s Day?

Mac and Cheese scooped form a skillet

Similar Recipes:

Irish Colcannon with Bacon

Slow Cooker Creamy Mac and Cheese With Bacon

Creamy One-Pot Stove Top Mac and Cheese

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Mac and Cheese in a skillet

Irish Cheddar Ale Mac and Cheese

Course Main Course
Cuisine Irish
Keyword Cheese, Pasta
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 people

Ingredients

  • 1 lb uncooked cavatappi pasta
  • 4 tbsp salted butter
  • 3 tbsp flour
  • 3 cups whole milk
  • 1 cup Irish ale (or comparable beer)
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 14 oz grated sharp Irish white cheddar
  • 1/3 cup sliced green onions
  • 1 cup unseasoned breadcrumbs
  • 2 tbsp melted salted butter
  • 1 1/2 tbsp finely chopped fresh parsley
US Customary – Metric

Instructions

  1. Pre-heat oven to 350°F. In a medium pot, cook noodles according to package instructions. 

  2. While noodles are cooking, prepare the cheese sauce. Heat 4 tbsp of salted butter. Once melted whisk in the flour till thick. Slowly add the milk, whisking between each cup, and then whisk in the ale. Add the cheese and whisk till melted. Add salt, pepper, and green onions and gently whisk. 

  3. Drain the pasta and add it to the cheese sauce. Gently stir to fold the noodles into the sauce. Pour pasta into an oven safe baking dish (9×13 will work well, or a 12-inch round baking dish). 

  4. Stir the breadcrumbs, melted butter, and parsley together. Top mac and cheese with breadcrumb mixture. Bake uncovered for 20 minutes. 

Mac and Cheese scooped form a skillet

Loaded Beer Cheese Potato Soup

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It is time for the October Soup Swap is here and I am the host this month! 
 
I selected the theme, “Soups from your State (Regional Soups)”. I know there are so many types of soups or flavor combos unique to the different participants, and was excited to see what everyone came up with. 
 
I decided to make a variation of a beer cheese soup. Beer cheese is, not surprisingly, a popular soup in Wisconsin. It is frequently on restaurant menus using various types of local beers and cheeses.  The beer cheese combo isn’t limited to soup in my neck of the woods. It is not uncommon to see if as a sauce for a burger or a dip. In Wisconsin, we are so luck to have a plethora of delicious local cheeses and beer right at our finger tips.  For this soup, I used Wisconsin’s Spotted Cow and sharp cheddar from Steve’s Cheese. I also decided to load this soup up and pair the beer cheese with a loaded baked potato. This soup is delicious and a perfect blend of a few of my favorite Wisco flavors. 
 
I am so excited to see what everyone else made from their regions! 
 
 

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Loaded Beer Cheese Potato Soup

Course Main Course, Soup
Keyword Bacon, Cheese, Weeknight Favorites
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Ashley Lecker Cheese Curd In Paradise

Ingredients

  • 1 tsp olive oil
  • 2 lb russet potato, peeled and chopped (set 1 cup aside)
  • 1/2 cup carrot, chopped
  • 2 stalks of celery, chopped
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 4 cup reduced sodium chicken broth
  • 1 cup milk
  • 1 cup beer, I do not recommend using a dark beer
  • 1 1/2 cups grated sharp cheddar cheese, plus extra for topping
  • 4 slices of bacon, cooked and crumbled (plus extra for topping)
  • 3 green onions sliced
  • Sour Cream
  • Salt and Pepper
US Customary - Metric

Instructions

  1. Saute potatoes (minus one reserved cup), carrots, celery, onion, and garlic in a soup pot. When vegetables begin to soften and onions become translucent add chicken broth and milk. Simmer till veggies are soft.
  2. Blend soup with an immersion blender or in a stand blender. You do not need to blend the soup, but it will result in a much thinner consistency. Add the remaining potatoes to the blended soup. Add a the beer and cook till the potatoes are soft.
  3. Once the potatoes are soft stir in cheese and bacon.
  4. Season with salt and pepper. Top with additional crumbled bacon, shredded cheese, sour cream, and sliced green onions

 

Slow Cooker Beef and Ale Stew

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Wisconsin has weird weather.  It was almost 70 this week and not it is 40 degrees- welcome to fall in Wisconsin…..
 
When it is cold and drizzly I start to crave stews and soups. I love beef stew, but there is never enough time for me to prepare it during the week unless I use my slow cooker.  I filled my stew with big chunks of potatoes, carrots and stew meat. I like to use pearl onion over chunks of onions, but either will work just fine. I also opt to make a slurry to thicken my stew over tossing the beef in flour. I have used both methods and like how this one thickens a little better but, again, either way will work. 
 
My family and I loved this stew and gobbled it down with some nice crusty bread on the side for dipping. Kellen favorite part was the carrots and onions- kid loves his veggies. 
 
Last night, I had dinner with my girlfriends Kayla and Emily at Nicky’s- it was delicious and so nice for us moms to get out of the house! Emily came over a little SVU watching as well. 
 
Tonight,  we are headed out for dinner with my parents and a friend from out of town. We are going to the Union Hotel and I am really excited because they have delicious steak and amazing saute mushrooms….yum. This weekend we are also have taking our nephew for a fun day as his birthday gift. Kellen is really excited and it should be a really fun day. 
 
Next week we find out the sex of little Baby L! I can’t believe that I am half way into this pregnancy. I figured it would fly by, but it is going to fast! We are actually finding out on Tuesday, but will not know until next Saturday when we find out with our family. 
 
Have a fun weekend everyone!
 
Beef and VEggies in a White Bowl
 

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beef and veggies in a white bowl

Slow Cooker Beef and Ale Stew

Course Main Course
Cuisine American
Keyword Beef, Crockpot
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings 6 people

Ingredients

  • 1 1/2 lbs beef stew meat
  • 2 cups chopped carrots
  • 1.1/2 cups frozen pearl onions
  • 3 cup quartered Russet potatoes
  • 2 tbsp soy sauce
  • 12 oz ale
  • 4 cups beef stock
  • 4 spring of fresh thyme
  • 1/4 cup flour
  • 2/3 cup water
  • Salt and Pepper
US Customary - Metric

Instructions

  1. Season stew meat with salt and pepper. Brown in a skillet to get a nice crust on the meat. 

  2. While the meat cooks, whisk together soy sauce, ale and stock. Place the meat. carrots, onions and potatoes in to a slow cooker and pour liquid over the top. Top with sprigs of thyme.
  3. Cooker 8 hours on low or 4-5 hours on high.
  4. In the last 30 minutes of cooking turn the slow cooker to high (or leave it on high if cooking at that temp), make a slurry with the flour and water. Pour into the stew and stir. Place the cover over the slow cooker and allow to cook the remaining 30 minutes and thicken.
  5. Season with salt and pepper if needed and serve.


Grilled Ribeye with Garlic Blue Cheese Mustard Sauce

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Welcome to another day with #TripleSBites!
 
I have another delicious dish to give you more spicy, saucy and sexy recipes! Don’t forget to check out the prize package below and enter! 
 
I introduced this event, sponsors and bloggers in my preview post and please click here to visit and learn more about our sponsors. Also, I want to thank Camilla of Culinary Adventure with Camilla. This lady has worked so hard to put this event together and deserves many rounds of applause- head over to her blog and show her some love!
 
This was another perfect opportunity to use a product from our sponsor, Gourmet Garden. Gourmet Garden was kind enough to send participants 17 different herb products (stir-in pastes and lightly dried) for this challenge. I opted to use the garlic stir in paste and it turned out perfectly! If you use garlic cloves they can be added to the sauce and you will still have wonderful results. 
 
My husband and I have an annual tradition of grilling ribeye steaks on Valentine’s Day. Since we live in Wisconsin it is always a gamble on that the weather will be like when we fire up the grill. Since we have our own tradition with ribeye steaks it was impossible for me not to incorporate them in to this challenge! I love mustard and blue cheese, and the combination when mixed with a steak fresh off the grill is amazing!  This recipe is fantastic because it is so easy and a very easy way to impress your Valentine. I know that my husband’s face lights up at the mention of a grilled ribeye steak! 
 
I hope that you are enjoying our event so far, and have already found different recipes to tickle your fancy- there is more to come! 
 
 
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grilled steak topped with sauce on a white plate

Grilled Ribeye with Garlic Blue Cheese Mustard Sauce

Course Main Course
Cuisine American
Keyword Beef, Grill, steak
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings 2 people

Ingredients

  • 1/2 pint heavy cream
  • 1/3 cup Dijon mustard
  • 1/2 tsp garlic paste or 1 minced clove of garlic
  • 2 oz Blue Cheese crumbles, plus some extra or topping
  • 2 Ribeye Steaks
  • 1 tbsp olive oil
  • Salt and Pepper
US Customary – Metric

Instructions

  1. In a rimmed skillet, whisk Dijon, blue cheese, cream and garlic over medium heat till it lightly simmers. Turn heat to low and allow sauce to slowly reduce by half. Remove from heat and cover to keep warm.

  2. Heat grill to medium high heat. Rub steaks with olive oil and season with salt and pepper. Place steaks on the grill and cook 4-6 minutes before flipping. Cook an additional 4-6 minutes on the opposite side. The internal temperature should register between 130-135 for a medium rare steak.
  3. Remove steak from grill and allow it to rest for 4-5 minutes. Plate and top with sauce and a few blue cheese crumbles.

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