One-Pot Creamy Tomato Chicken

One-Pot Creamy Tomato Chicken: A Comfort Food Classic Made Simple

If you’re searching for a hearty, flavorful, and fuss-free meal that combines rich tomato goodness with tender chicken in a creamy sauce, look no further than One-Pot Creamy Tomato Chicken. This dish has gained immense popularity across home kitchens for its perfect balance of tangy tomatoes, savory herbs, and velvety cream, all cooked together in a single pot for maximum flavor and minimal cleanup. Whether you’re cooking for a busy weeknight dinner or impressing guests on the weekend, this recipe delivers restaurant-quality results with everyday ingredients.

The History

The roots of creamy tomato-based chicken dishes can be traced back to Mediterranean and European cuisines, where tomatoes, garlic, olive oil, and poultry have long been staples. Italian cuisine, in particular, has influenced modern interpretations with its use of sun-ripened tomatoes, fresh herbs like basil and oregano, and the addition of dairy such as cream or mascarpone to create luscious sauces. Over time, American home cooks adapted these flavors into quicker, one-pot meals—ideal for modern lifestyles. The concept of one-pot cooking itself is ancient, minimizing effort while allowing ingredients to meld beautifully. Today’s version of One-Pot Creamy Tomato Chicken reflects both tradition and convenience, combining rustic charm with practical efficiency.

Ingredients Breakdown

The magic of this dish lies in the harmony of simple yet bold ingredients. Here’s a detailed breakdown:

• Chicken breasts or thighs: Boneless, skinless chicken breasts offer lean protein, while thighs provide richer flavor and tenderness due to their higher fat content.
• Olive oil: Used for searing, it adds a fruity depth and helps build flavor in the fond (the browned bits at the bottom of the pan).
• Garlic: Freshly minced garlic brings aromatic pungency that infuses throughout the sauce.
• Onion: Yellow or white onions add sweetness and body when sautéed until translucent.
• Canned diced tomatoes: Fire-roasted varieties enhance smokiness; crushed tomatoes can also be used for a smoother texture.
• Tomato paste: Concentrated tomato essence that deepens color and intensifies flavor.
• Chicken broth: Forms the liquid base, adding savory umami notes and helping deglaze the pan.
• Heavy cream or half-and-half: Provides the signature silkiness; alternatives include coconut milk for a dairy-free option.
• Fresh herbs: Basil, oregano, and thyme are essential—either fresh or dried—for herbal complexity.
• Seasonings: Salt, black pepper, red pepper flakes (for heat), and sometimes smoked paprika for a subtle warmth.
• Parmesan cheese (optional): Grated Parmesan stirred in at the end boosts richness and saltiness.
• Flour or cornstarch (optional): Used sparingly as a thickener if a denser sauce is desired.

Step-by-Step Recipe

1. Prep Ingredients: Cut 1.5 lbs of chicken into bite-sized pieces. Mince 3 cloves of garlic, dice 1 medium onion, and measure out 1 cup heavy cream, 1 can (14.5 oz) diced tomatoes, 2 tbsp tomato paste, 1 cup chicken broth, and your chosen herbs (1 tsp dried oregano, 1 tsp thyme, ½ tsp red pepper flakes).
2. Sear the Chicken: Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken with salt and pepper, then sear for 5–6 minutes per side until golden brown. Remove and set aside.
3. Sauté Aromatics: In the same pot, add diced onion and cook for 4–5 minutes until softened. Add minced garlic and stir for 30 seconds until fragrant.
4. Build the Sauce Base: Stir in tomato paste and cook for 1 minute to caramelize slightly. Pour in chicken broth to deglaze the pan, scraping up any browned bits for extra flavor.
5. Add Tomatoes and Seasonings: Add canned tomatoes (with juice), oregano, thyme, red pepper flakes, and a pinch of sugar (to balance acidity). Simmer for 8–10 minutes, stirring occasionally.
6. Return Chicken to Pot: Place the seared chicken back into the sauce, ensuring pieces are submerged. Reduce heat to low and simmer uncovered for 15 minutes, allowing chicken to cook through and absorb flavors.
7. Incorporate Cream: Stir in heavy cream and simmer gently for another 5–7 minutes. Avoid boiling vigorously to prevent curdling. Taste and adjust seasoning.
8. Finish with Herbs and Cheese: Turn off heat. Stir in fresh basil and grated Parmesan (if using). Let rest for 2–3 minutes before serving.

Tips

• Don’t skip searing: Searing locks in moisture and creates fond, which enriches the sauce.
• Control acidity: If tomatoes taste too sharp, add a pinch of sugar or a splash of cream to mellow the flavor.
• Avoid boiling cream: High heat can cause cream to separate. Keep the sauce at a gentle simmer after adding dairy.
• Use room-temperature cream: Cold cream added to hot liquid is more likely to curdle.
• Let it rest: Allowing the dish to sit for a few minutes after cooking enhances flavor integration and thickens the sauce naturally.
• Thicken if needed: Mix 1 tsp cornstarch with 1 tbsp cold water and stir into the sauce during the last few minutes of cooking.
• Skim excess fat: If using chicken thighs, skim off any visible oil before adding cream for a cleaner taste.

Variations and Customizations

This recipe is highly adaptable to suit different tastes and dietary needs:

• Dairy-Free Version: Substitute heavy cream with full-fat coconut milk and omit Parmesan. Cashew cream also works well for richness.
• Gluten-Free Option: Ensure all broth and seasonings are certified gluten-free. Skip flour; use cornstarch slurry only if thickening is needed.
• Vegetarian Twist: Replace chicken with chickpeas, white beans, or sautéed mushrooms. Use vegetable broth instead of chicken broth.
• Keto-Friendly: Use full-fat cream, omit sugar, and serve over cauliflower rice or zucchini noodles.
• Spicy Kick: Add sliced jalapeños, extra red pepper flakes, or a dash of cayenne for more heat.
• Herb Variations: Swap basil for parsley, dill, or tarragon for a unique twist. Rosemary adds earthiness but use sparingly.
• Add Vegetables: Toss in spinach, bell peppers, zucchini, or cherry tomatoes during the last 5 minutes of cooking.
• Pasta Addition: Stir in cooked penne, fettuccine, or orzo directly into the pot for a creamy pasta bake-style meal.
• Cheese Lover’s Upgrade: Top with mozzarella and broil briefly for a bubbly finish, turning it into a skillet bake.

Health Considerations and Nutritional Value

One serving (approximately 1.5 cups) of One-Pot Creamy Tomato Chicken contains roughly:

• Calories: 380–450 kcal
• Protein: 30–35g (excellent source from chicken)
• Fat: 22–28g (mostly from cream and olive oil—includes healthy unsaturated fats)
• Saturated Fat: 10–14g (moderate; can be reduced with lower-fat dairy)
• Carbohydrates: 8–12g (primarily from tomatoes and onions)
• Fiber: 2–3g
• Sodium: 600–900mg (varies based on broth and added salt)

Nutritional Benefits:

• Lycopene: Found in tomatoes, this powerful antioxidant supports heart health and may reduce cancer risk.
• Lean Protein: Chicken promotes muscle maintenance and satiety.
• Healthy Fats: Olive oil provides monounsaturated fats linked to reduced inflammation.
• Vitamins & Minerals: Garlic and onions contribute vitamin C, B6, and manganese; herbs add trace antioxidants.

Considerations:

• High saturated fat content due to cream—opt for half-and-half or evaporated milk to reduce fat.
• Sodium levels can be managed by using low-sodium broth and limiting added salt.
• For lower-calorie versions, reduce cream amount and increase broth or pureed vegetables (like roasted red peppers) for creaminess.
• Pair with fiber-rich sides like quinoa, brown rice, or steamed greens to balance the meal.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 (14.5 oz) can diced tomatoes (fire-roasted preferred)
• 1 cup low-sodium chicken broth
• 1 cup heavy cream (or substitute)
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp red pepper flakes (adjust to taste)
• ½ tsp smoked paprika (optional)
• Salt and freshly ground black pepper, to taste
• 1 tbsp fresh lemon juice (optional, for brightness)
• ¼ cup grated Parmesan cheese (optional)
• ¼ cup fresh basil, chopped
• 1 tsp sugar (optional, to balance acidity)

Directions

1. In a large, deep skillet or Dutch oven, heat olive oil over medium-high heat.
2. Season chicken generously with salt, pepper, and a pinch of paprika. Sear for 5–6 minutes per side until golden brown. Transfer to a plate and set aside.
3. In the same pot, add diced onion and cook for 4–5 minutes until soft and translucent.
4. Add minced garlic and stir for 30 seconds until fragrant.
5. Stir in tomato paste and cook for 1 minute, allowing it to darken slightly and release its aroma.
6. Pour in chicken broth, scraping the bottom of the pan to lift any browned bits.
7. Add diced tomatoes (with juices), oregano, thyme, red pepper flakes, sugar (if using), and a pinch of salt. Stir well.
8. Bring to a simmer and cook for 8–10 minutes, allowing the sauce to thicken slightly.
9. Return the seared chicken and any accumulated juices to the pot. Stir to coat in sauce.
10. Reduce heat to low and simmer uncovered for 15 minutes, or until chicken is fully cooked (internal temperature reaches 165°F).
11. Stir in heavy cream and simmer gently for 5–7 minutes. Do not boil.
12. Taste and adjust seasoning—add lemon juice for brightness or more salt/pepper as needed.
13. Remove from heat. Stir in Parmesan (if using) and fresh basil.
14. Let stand for 3–5 minutes to allow flavors to meld and sauce to thicken.
15. Serve warm with your choice of sides (see below).

FAQ

Can I make this ahead of time?
Yes! This dish reheats beautifully. Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat to prevent cream separation.

Can I freeze One-Pot Creamy Tomato Chicken?
It can be frozen, but dairy-based sauces may separate slightly upon thawing. To minimize this, cool completely, store in a freezer-safe container for up to 3 months, and reheat slowly with a splash of broth or cream to restore texture.

What can I serve with this dish?
Excellent pairings include garlic bread, mashed potatoes, risotto, quinoa, couscous, or over pasta. For low-carb options, try zucchini noodles, spaghetti squash, or cauliflower mash.

Why did my sauce curdle?
Curdling usually occurs from high heat or adding cold cream to a very hot pan. Always use room-temperature cream and maintain a gentle simmer after adding dairy.

Can I use frozen chicken?
It’s best to thaw chicken first for even cooking and better searing. Cooking from frozen may result in uneven texture and watery sauce.

Is this recipe safe for kids?
Yes, but reduce or omit red pepper flakes for milder flavor. The creamy texture and mild tomato taste are generally kid-friendly.

Can I use canned chicken?
While possible, fresh or cooked shredded rotisserie chicken works better than canned for superior texture and flavor. Drain canned chicken well if used.

How do I make it thicker?
Simmer longer to reduce, or mix 1 tsp cornstarch with 1 tbsp water and stir in during the last 5 minutes.

Summary

One-Pot Creamy Tomato Chicken is a comforting, flavorful dish that brings together tender chicken, rich tomato sauce, and luxurious cream—all cooked in a single skillet for easy preparation and cleanup. Packed with savory herbs and adaptable to various diets, it’s a versatile weeknight favorite that satisfies every palate.