Sourdough Skillets are healthy one pot meals that can be made with many different variations. Try it with whatever meats and/or veggies you have in your fridge for a nutritious and satisfying meal.

sourdough skillet topped with cheese and parsley in a cast iron skillet with a slice cut out. The slice is on a white plate on a blue checked towel

You know those meals you can make when you have no cohesive ingredients in your fridge, and you’re putting off a trip to the grocery store for as long as possible? In my house it’s things like crispy salmon burgers, fried eggs, or potato soup. Staple meals.

What is your definition of a perfect staple meal? For me, it is one that has only a few basic ingredients. It can be adapted to suit what you have on hand. And it must, of course, be a healthy square meal.

This one has it all; protein, fats, carbs, veggies. The sourdough starter makes a bread layer over the top of whatever filling you decide on.

I originally read about this idea over on the Traditional Cooking School Blog. I adapted it a bit and have been enjoying it for many years!

The Sourdough skillet is the perfect staple meal. Perfect when you don’t have dinner planned and just need to throw something together quickly, which is my specialty. I’m not one to typically plan meals. I like to open the fridge, look to see what we have and gather inspiration.

overhead photo of sourdough skillet topped with cheese and parsley in a cast iron skillet on white towel

Tips:

  • If you are totally new to sourdough, check out how to make your own sourdough starter here.
  • This recipe is really just a starting off point. You can create any type of filling you would like. Just add the sourdough topping, cheese, and bake. I’ve included some of my favorite variations below.
  • I like to use a cast iron skillet because it can easily go from stove top to oven. You can use another oven safe skillet, or transfer the filling to a baking dish and then top with the sourdough topping.
  • This recipe can be made with discarded sourdough starter. It is a great way to use up all that extra sourdough starter, especially when you are just starting out on your wild yeast journey.
  • If you are not adding meat like ground beef that has natural fats in it, I would suggest adding a little butter or olive oil to the bottom of the pan so the veggies don’t stick.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Healthy One Pot Meals Cast Iron Cooking Sourdough Skillet

Filling Ideas:

Veggies (any will do): peppers, onions, corn, green beans, peas, carrots, potatoes, tomatoes, zucchini, etc. The possibilities are really endless.

Meat (totally optional): ground beef, ground chicken or turkey, sausage, pork, shredded chicken, etc. 

Salt – I like sea salt

Pepper and Herbs (again, optional)

Fed Sourdough Starter (more on that HERE) or sourdough starter discard. A starter made with all-purpose, whole wheat flour, or other type of flour should work just fine. I have not tried it with a gluten free starter.

Eggs

Cheese (once again, OPTIONAL): If you are dairy free you can skip this and use coconut oil rather than butter.

Baking Powder

Butter (or even coconut oil… some kind of fat)

So, let’s tally up the things that are a must: Veggies, sourdough starter, eggs, baking powder, salt, some kind of fat.

For a grand total of SIX (did I count that right? ONLY 6??) ingredients!

If you don’t have THAT on hand, well then get ye to the store, post haste!

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Sourdough Skillet Ingredients:

peppers, cilantro, onions on a white countertop

Sourdough Mixture to go on top

In a large bowl, mix:

  • Fed sourdough starter: This is an active sourdough starter that has been fed 4-12 hours before starting the recipe. It should be active and bubbly. While I typically use a fed starter, sourdough discard will also work since baking powder is the leavening agent.
  • Eggs
  • Salt
  • Dried herbs (optional)
  • Butter (or coconut oil)
  • Baking powder

Four cups filling

Options for filling could be:

  • lentils
  • ground beef
  • black beans
  • shredded chicken
  • onions, peppers, garlic
  • carrots, potatoes, green beans
  • zucchini, tomatoes, basil

I could go on and on. The options are endless. The beautiful thing about this dish is that it’s more of a concept than a recipe.

Tools you may need:

Cast iron skillet or skillet and baking dish

Knife

Cutting board

Cheese grater

slice of sourdough skillet topped with parsley on a white plate with a blue and cream checked towel in the background

How To Make Sourdough Skillet

Preheat the oven to 400 degrees.

Sauté the beef (or whatever meat you choose) in the cast iron skillet on the stove.  After the beef is completely cooked, place on a plate and set aside.  

Sauté the mixed veggies and cilantro in the cast iron skillet. 

While the veggies are cooking on the stove, in a large mixing bowl, mix together the sourdough mixture of sourdough starter, eggs, salt, butter, and baking powder. 

When the veggies are done cooking, add the beef back into the cast iron skillet and season with salt and pepper.  

Stir to combine the beef and veggies. 

sourdough skillet topped with sourdough starter topping  in a cast iron skillet on a white countertop with onions to the right

Spread the sourdough mixture over the top of the veggies and beef, and sprinkle with grated cheddar cheese. 

Bake for 25 minutes, or until bread is cooked through and golden brown.

You could seriously have this sourdough skillet every single night and never feel like you’re eating the same thing. Ok, I typed that and then realized it could be a slight exaggeration. But, for real, imagine all the possibilities!

If you need my help brainstorming, I put together a quick little ebook with five recipe variations. You can snag that up HERE.

Enjoy!

Storage

Store in an airtight container for up to 3 days. Reheat by placing it in an oven at 350 degrees until hot.

fork with a forkful of sourdough skillet on a white plate.

Sourdough Skillet Variations:

Maple Sweet Potato Chicken Sourdough Skillet

  • 3 medium sweet potatoes
  • 1 small onion
  • 2 tbs butter
  • 2 tbs fresh thyme
  • 1 teaspoon salt
  • 2 tbs maple syrup
  • 3 cups cooked chicken
  • Mozzarella cheese on top
  • Sourdough topping mixture

Farmers Market Sourdough Skillet

  • 1 small zucchini, sliced
  • 1 small onion, diced
  • 1 medium tomato, chopped
  • 1 large bell pepper, diced
  • 2 tbs butter
  • 1 lb sausage
  • 2 tbs finely diced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • Cheddar cheese on top
  • Sourdough topping mixture

Is cooking with sourdough starter healthy?

Yes. It is already fermented and the grains and phytic acid have been broken down. So it is more nutritious, is easier to digest, and has a lower glycemic index compared to unfermented grains.

Check out my other sourdough recipes and posts

Thank you so much for stopping by the farmhouse!

If you try this recipe and love it, I would love if you gave it 5 stars! Thank you!

Sourdough Skillet

4.59 from 371 votes
Sourdough Skillets are healthy one pot meals that can be made with many different variations. Try it with whatever meats and/or veggies you have in your fridge for a nutritious and satisfying meal.
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 8 servings
Healthy One Pot Meals Sourdough Skillet

Video

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Ingredients 

  • 1.5 cups sourdough starter
  • 3 eggs
  • 1 teaspoon salt
  • 1 teaspoon basil
  • 3 tablespoons butter, or coconut oil
  • 2 teaspoons baking powder
  • 1 pound beef
  • 4 cups mixed veggies, Such as peppers, red onions, mushrooms, and corn.
  • 1/4 fresh cilantro
  • 1 1/2 cups cheddar cheese, optional

Instructions 

  • Preheat the oven to 400 degrees.  Ideally, if you cooked your filling in the cast iron skillet, it is already preheated.  Preheating is the best step to take to ensure nothing sticks.
  • Saute the beef in the cast iron skillet on the stove.  After the beef is completely cooked, place on a plate and set aside. 
  • Cook the mixed veggies and cilantro in the cast iron skillet.
  • While the veggies are cooking on the stove, mix together the sourdough mixture of sourdough starter, eggs, salt, basil, butter, and baking powder.
  • When the veggies are done cooking, add the beef back into the cast iron skillet and season with salt and pepper.  Stir to combine the beef and veggies.
  • Spread the sourdough mixture over the top of the veggies and beef, and sprinkle with 1.5 cups grated cheddar cheese.
  • Bake for 25 minutes, or until bread is cooked through and golden.

Notes

  • This recipe is really just a starting off point. You can create any type of filling you would like. Just add the sourdough topping, cheese, and bake. I've included some of my favorite variations below.
  • I like to use a cast iron skillet because it can easily go from stove top to oven. You can use another oven safe skillet, or transfer the filling to a baking dish and then top with the sourdough topping.
  • This recipe can be made with discarded sourdough starter. It is a great way to use up all that extra sourdough starter, especially when you are just starting out on your wild yeast journey.

Nutrition

Calories: 393kcal | Carbohydrates: 22g | Protein: 21g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 674mg | Potassium: 387mg | Fiber: 4g | Sugar: 0.1g | Vitamin A: 5058IU | Vitamin C: 9mg | Calcium: 252mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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290 Comments

  1. Judy says:

    Made this with chicken, used einkorn sourdough starter, will definitely make again!

    1. Lisa Bass says:

      Yum! Glad you enjoyed it.

  2. Meg says:

    For the Chicken Sweet Potato version, do you cube and roast the sweet potatoes first? or put them in raw? or cook and mash them? Thank you!

    1. Lisa Bass says:

      I cube them and then cook them in the skillet first.

  3. Phoebe W. says:

    This recipe is SO versatile! I love it so much! I used my lovely sourdough discard and replaced the basil with thyme and created my own filling based off of the measurements provided. It turned out SO GOOD! Definitely one of those recipes to keep on hand when you have a busy evening or just don’t know what to make for dinner. Thanks Lisa!

    1. Lisa Bass says:

      Yum! That’s why I love this recipe so much!

  4. Katie says:

    I made this in a 10′ cast iron skillet pan. And I wasn’t sure how much starter to use. I ended up halving the sourdough starter mixture, and only put on egg in and it was absolutely the perfect amount! I didn’t measure the filling 😅 but I’m super excited to keep using this recipe!!

    1. Lisa Bass says:

      It’s super flexible! Glad you enjoyed it.

  5. Holly says:

    5 stars
    I am so glad that I found this recipe because it is a staple meal for a quick easy made from scratch meal.

  6. Nichole F. says:

    Hi! Do you think this is a meal that could be frozen??

    1. Lisa says:

      I’ve never tried it, but I would think it is possible. Let us know if you try!

  7. Mindy Bence says:

    Oh, and on the Bakerita website under her flour blend, I also posted a comment that I used her flour for the dumplings on this site and that I have successfully made some discard recipes from your site using my gluten free sourdough.

  8. Mindy Bence says:

    I’ve done 3 different meals of my own creation and they have been amazing! I also wanted to tell you that this recipe comes out wonderfully using Gluten Free Sourdough Discard. The first time I made this, my starter was 100% millet because that was what I had (my husband was not liking this using all millet even though I loved it!) My sourdough has evolved over time and is now 1/4 millet 3/4 superfine brown rice flour. I have cast iron skillets I had gotten from my Grandmother many years ago and they are in a pile to clean and season, so I have used a Dutch oven for this. Even though I use quite a bit of filling, my husband thought the topping was too much, so I use 1 cup (250g) discard, 2 t baking powder, 2 eggs, 2T avocado oil and this particular recipe, I added 1 t thyme to the breading. I can’t do dairy so this was also fabulous without cheese! This one was especially delicious – 1 lb turkey sausage, 2 cups onion, 4 garlic cloves, 2 cups mashed sweet potato (I always have cooked sweet potato on hand that I cook in my Instant pot), 8 cups chopped curly kale, 1/4 cup broth, 1/4 c parsley and I used 1/2 T olive oil in my Dutch oven. This was so good, we’ve had it twice in 4 days!

    I also wanted to comment that I have made the dumplings gluten free as well! I have always loved dumplings as a child, but had never made them myself. I know reading through your site, that some people comment if gluten free sourdough can be used. My dumplings were a success using my gluten free sourdough discard and shortening and spectrum organic all vegetable shortening for the butter since I also can’t have dairy. If you are on this site and use a Gluten Free sourdough, I use the bakerita website for all things gluten free sourdough and I used her flour blend for the dumplings.

    Thank you for this valuable resource. I’m sure I can’t modify each of these mouthwatering recipes for my particular restrictions, but they look absolutely divine!!

  9. Sav Roberts says:

    Hello!
    I just got started on my sourdough discard journey, I would love to try your maple sweet potato chicken skillet, but I was curious why the cheese goes on top of the sourdough discard topping? If I put the cheese, between the filling and discard would it bake the same? Would it mess up the discard and burn the top?
    Thank you!

    1. Lisa says:

      We like the cheese on top, but you could try it that way, too!

  10. Kelly D. says:

    Hello! Would this be good in place of crust on a chicken pot pie?