Classic Comfort Food Recipes
Eleven classic American comfort food recipes, from chicken and dumplings and pot roast to baked mac and cheese, fried chicken and a big pot of chili.
Some nights call for the kind of food that feels like a warm blanket, the dishes our grandmothers made and our kids will someday crave too. These eleven classic American comfort foods cover it all, with slow simmered pot roast, chicken and dumplings, crispy fried chicken, cheesy baked macaroni, lasagna, hearty soups and biscuits smothered in gravy. My best planning tip is to save the longer recipes for Sunday and cook a double batch, because most of these taste even better the next day and freeze well too.
1) Chicken and Dumplings
1) Chicken and Dumplings
Tender shredded chicken and vegetables simmer in a thick, creamy broth topped with fluffy drop dumplings. The dumplings steam on top of the stew so they turn light and pillowy while their bottoms soak up the savory broth. It is a true Southern classic that warms you from the inside out.
Ingredients
- 3 tablespoons unsalted butter
- 1 yellow onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 1/3 cup all purpose flour
- 6 cups chicken broth
- 1 1/2 lbs boneless skinless chicken thighs
- 1 teaspoon dried thyme
- 1 teaspoon salt
- For the dumplings
- 2 cups all purpose flour mixed with 1 tablespoon baking powder and 1 teaspoon salt
- 3/4 cup whole milk
- 4 tablespoons unsalted butter, melted
Instructions
- Melt 3 tablespoons of butter in a large Dutch oven over medium heat. Add the onion, carrots and celery and cook for 6 to 7 minutes until softened. Stir in the garlic for 1 minute.
- Sprinkle the 1/3 cup flour over the vegetables and stir for 1 to 2 minutes to cook out the raw taste.
- Slowly whisk in the chicken broth until smooth. Add the whole chicken thighs, thyme and salt. Bring to a boil, then reduce to a simmer and cook uncovered for 18 to 20 minutes, until the chicken reaches 165F.
- Lift out the chicken, shred it with two forks, and return it to the pot. Keep the stew at a gentle simmer.
- For the dumplings, stir the flour mixture with the milk and melted butter just until a thick, sticky dough forms. Do not overmix.
- Drop heaping tablespoons of dough onto the surface of the simmering stew, spacing them apart.
- Cover the pot tightly and simmer for 15 minutes without lifting the lid, until the dumplings are puffed and cooked through in the center.
- Ladle into bowls and sprinkle with chopped parsley or black pepper before serving.
Chicken and dumplings is the dish I make when someone I love needs comfort. It never fails to bring back memories of my grandmother’s kitchen.
Resist peeking while the dumplings cook, since the trapped steam is what makes them fluffy. The stew base can be made a day ahead, then bring it to a simmer and add fresh dumplings.
2) Classic Pot Roast
2) Classic Pot Roast
A well marbled chuck roast is seared until deeply browned and then braised low and slow until it falls apart with a fork. Carrots and potatoes go in partway through so they become tender without turning to mush. The rich red wine and herb braising liquid doubles as a ready made gravy.
Ingredients
- 1 boneless beef chuck roast, 3 to 4 lbs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 yellow onion, cut into wedges
- 4 cloves garlic, smashed
- 2 tablespoons tomato paste
- 1 cup dry red wine or extra beef broth
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 1/2 lbs baby potatoes
- 4 carrots, cut into 2 inch pieces
Instructions
- Preheat the oven to 325F. Pat the roast dry and season all over with the salt and pepper.
- Heat the oil in a large Dutch oven over medium high heat. Sear the roast for 4 to 5 minutes per side until a deep brown crust forms on all sides. Move it to a plate.
- Lower the heat to medium. Add the onion and cook for 3 minutes, then stir in the garlic and tomato paste for 1 minute.
- Pour in the wine and scrape up the browned bits from the bottom of the pot. Simmer for 2 minutes, then add the beef broth and Worcestershire sauce.
- Return the roast to the pot along with any juices. Tuck the rosemary and thyme around it. Cover and braise in the oven for 2 hours.
- Add the potatoes and carrots around the roast, cover again, and cook for another 1 to 1 1/2 hours, until the meat is fork tender and shreds easily.
- Move the roast and vegetables to a platter. Skim the fat from the juices, remove the herb stems, and simmer the liquid on the stove for 5 minutes to concentrate it.
- Slice or shred the beef and serve with the vegetables and plenty of pan juices spooned over the top.
Nothing says Sunday dinner like a pot roast filling the house with that slow cooked smell. It is how my mom made it, and now it is how I make it.
Chuck roast is the best cut because its marbling melts into tender meat as it braises. Shred leftovers for amazing sandwiches on toasted rolls with a little horseradish mayo.
3) Baked Macaroni and Cheese
This baked mac and cheese starts with a silky homemade cheese sauce made from sharp cheddar and nutty Gruyere. Get the full recipe
4) Chicken Pot Pie
The sauce is a simple homemade gravy flavored with thyme that thickens beautifully in the oven. Assemble the pie and freeze it unbaked for up to 3 months, then bake from frozen at 375F for about 1 hour 15 minutes. Get the full recipe
5) Chicken Fried Steak with Country Gravy
5) Chicken Fried Steak with Country Gravy
Tenderized cube steaks get a double coating of seasoned flour and buttermilk, then fry up crunchy and golden. The creamy peppery country gravy is made in the same skillet with the drippings and crispy bits. It is pure Texas diner comfort food served on your own kitchen table.
Ingredients
- 4 cube steaks, about 4 oz each
- 1 1/2 cups all purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil, for frying
- For the gravy
- 3 tablespoons all purpose flour
- 2 1/2 cups whole milk
- 1/2 teaspoon salt
- 1 teaspoon coarse black pepper
Instructions
- In a shallow dish, whisk together the flour, garlic powder, paprika, salt and pepper. In a second dish, whisk the eggs and buttermilk.
- Pat the steaks dry. Dredge each one in the flour, dip it in the egg mixture, then press it firmly into the flour again, coating both sides thickly. Let them rest on a rack for 10 minutes so the coating sets.
- Heat the oil in a large cast iron skillet over medium high heat to 350F.
- Fry the steaks two at a time for 3 to 4 minutes per side, until golden brown and crisp and they reach 160F inside. Drain on a wire rack set over a sheet pan and keep warm in a 200F oven.
- Pour off all but 3 tablespoons of oil from the skillet, keeping the crispy browned bits. Reduce the heat to medium.
- Whisk in the 3 tablespoons of flour and cook for 1 to 2 minutes until golden.
- Slowly whisk in the milk and simmer for 4 to 5 minutes, stirring constantly, until thick. Season with salt and lots of black pepper.
- Serve the steaks smothered in gravy with mashed potatoes and green beans.
This was my dad’s favorite meal when we went out for breakfast on Saturdays, so I learned to make it at home. It is a special treat we save for cold weekends.
The double dredge is what gives you that shaggy, extra crispy crust, so do not skip it. Letting the coated steaks rest a few minutes before frying helps the breading stay put.
6) Southern Fried Chicken
6) Southern Fried Chicken
Bone in chicken soaks in tangy buttermilk with a splash of hot sauce, which keeps the meat juicy and tender. A seasoned flour and cornstarch dredge fries into a thick, crackly golden crust. Keeping the oil temperature steady is the secret to chicken that is crispy outside and fully cooked within.
Ingredients
- 3 1/2 lbs bone in chicken pieces, drumsticks, thighs and breasts
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 2 teaspoons salt, divided
- 2 cups all purpose flour
- 1/4 cup cornstarch
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- Vegetable or peanut oil, for frying
Instructions
- In a large bowl, whisk together the buttermilk, hot sauce and 1 teaspoon of the salt. Add the chicken, turn to coat, cover, and refrigerate for at least 1 hour or up to overnight.
- In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, black pepper, cayenne and remaining salt.
- Lift each piece of chicken from the buttermilk, let the excess drip off, and dredge it thoroughly in the flour mixture, pressing to create a craggy coating. Set on a wire rack for 15 minutes.
- Pour 2 inches of oil into a large heavy Dutch oven or deep cast iron skillet and heat to 325F to 350F.
- Fry the chicken in batches without crowding for 12 to 16 minutes, turning every few minutes, until deep golden brown and the thickest pieces reach 165F. Dark meat may need a few minutes longer than white meat.
- Drain the fried chicken on a wire rack set over a sheet pan. Keep finished pieces warm in a 200F oven while you fry the rest.
- Let the chicken rest for 5 minutes before serving with biscuits, coleslaw and mashed potatoes.
Fried chicken is my summer Sunday tradition, and the leftovers are just as good cold the next day at a picnic. My family would revolt if I ever skipped the buttermilk soak.
Use a deep fry thermometer and adjust the burner often, since adding chicken drops the oil temperature. Leftovers reheat best on a rack in a 400F oven for about 15 minutes.
7) Old Fashioned Beef Stew
Chunks of beef chuck are browned in batches and then simmered low and slow until they turn spoon tender. Get the full recipe
8) Classic Lasagna
Layers of tender noodles, a rich beef and sausage tomato sauce, creamy ricotta and melted mozzarella bake into the ultimate family dinner. Get the full recipe
9) Grilled Cheese and Tomato Soup
9) Grilled Cheese and Tomato Soup
Creamy homemade tomato soup and golden buttery grilled cheese sandwiches are the ultimate rainy day duo. Whole canned tomatoes simmered with onion and garlic give the soup a deep, rich flavor, while a splash of cream makes it velvety. Cooking the sandwiches low and slow guarantees crisp bread and perfectly melted cheese.
Ingredients
- For the soup
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) whole peeled tomatoes
- 2 cups chicken or vegetable broth
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 cup heavy cream
- 1/4 cup chopped fresh basil
- For the sandwiches
- 8 slices sandwich bread
- 3 tablespoons unsalted butter, softened
- 8 slices sharp cheddar cheese
Instructions
- Melt 2 tablespoons of butter in a large pot over medium heat. Add the onion and cook for 5 to 6 minutes until soft. Stir in the garlic for 1 minute.
- Add the tomatoes with their juices, the broth, sugar and salt. Break up the tomatoes with a spoon and bring to a simmer.
- Simmer uncovered for 20 minutes, stirring occasionally, so the flavors deepen.
- Remove the pot from the heat and blend the soup until smooth with an immersion blender, or carefully in batches in a regular blender with the lid vented. Stir in the cream and basil and keep warm over low heat.
- While the soup simmers, butter one side of each slice of bread. Place 4 slices butter side down in a large skillet or on a griddle and top each with 2 slices of cheddar and another slice of bread, butter side up.
- Cook over medium low heat for 3 to 4 minutes per side, until the bread is deep golden and crisp and the cheese is completely melted.
- Cut the sandwiches in half and serve with bowls of hot tomato soup for dipping.
This is the dinner my kids beg for on rainy days, and honestly so do I. Dipping a gooey sandwich into warm soup never gets old.
The soup freezes beautifully for up to 3 months, so make a double batch. For extra crispy sandwiches, spread a thin layer of mayonnaise on the outside instead of butter.
10) Smothered Pork Chops
10) Smothered Pork Chops
Seasoned pork chops are seared golden and then simmered in a rich onion gravy until tender and juicy. Caramelized onions and a splash of cream give the gravy a deep savory sweetness. It is classic Southern comfort food that tastes slow cooked but is ready in under an hour.
Ingredients
- 4 bone in pork chops, about 1 inch thick
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 cup all purpose flour, plus 2 tablespoons for the gravy
- 3 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
Instructions
- Pat the pork chops dry. Mix the salt, pepper, garlic powder and paprika and rub it over both sides. Dredge the chops in 1/2 cup of flour and shake off the excess.
- Heat the oil in a large 12 inch skillet over medium high heat. Sear the chops for 3 to 4 minutes per side until golden brown. Move them to a plate.
- Reduce the heat to medium and add the butter and onion. Cook for 6 to 8 minutes, scraping up the browned bits, until the onion is soft and caramelized. Stir in the garlic for 30 seconds.
- Sprinkle the 2 tablespoons of flour over the onions and stir for 1 minute.
- Slowly whisk in the broth, then stir in the cream and thyme. Simmer for 2 to 3 minutes until slightly thickened.
- Return the chops to the skillet, spooning gravy over them. Cover and simmer on low for 12 to 15 minutes, until the pork reaches 145F.
- Let the chops rest in the gravy for 3 minutes. Sprinkle with parsley and serve over rice or mashed potatoes.
Smothered pork chops remind me of Sunday suppers at my aunt’s house, always with a big bowl of rice to catch the gravy. Now my kids request them on their birthdays.
Bone in chops stay juicier than boneless, but either works if you adjust the simmer time. Use an instant read thermometer and pull them right at 145F so they stay tender.
11) Classic Beef Chili
Toasting the spices in the pot for a minute wakes up their flavor before the liquids go in. Make it a day ahead for the best flavor, since chili deepens overnight in the fridge. Get the full recipe
Comfort food is perfect for cooking once and eating twice. Most of these dishes keep 3 to 4 days in the fridge, and soups, stews, chili and lasagna freeze beautifully for up to 3 months in airtight containers.
I hope these classics bring a little warmth to your table and maybe a few happy memories of the kitchens you grew up in. Gather your people, pass the bread, and enjoy every comforting bite together.
Frequently Asked Questions
What are the most popular American comfort foods?
Classic American comfort foods include macaroni and cheese, fried chicken, meatloaf, pot roast, chicken pot pie, chicken noodle soup, chili and grilled cheese with tomato soup. These dishes tend to be warm, filling and nostalgic, often passed down through families. Many are simple to make with affordable everyday ingredients.
Which comfort foods freeze the best?
Soups, stews, chili, lasagna, pot pie and casseroles all freeze very well for up to 3 months. Cool them completely, then store in airtight containers or wrap tightly in foil. Pasta and potatoes can soften a little after thawing. Thaw overnight in the fridge and reheat until hot all the way through.
How can I make comfort food a little lighter?
Swap some of the cream for whole milk, use lean ground beef or chicken thighs with the skin removed, and add extra vegetables to stews and casseroles. Baking instead of frying works for some dishes too. Small changes like these keep the cozy flavor while making the meal feel a bit lighter.
