One-Pot Creamy Tomato Chicken

I love dishes that feel like a warm hug on a plate, and this one tops that list. On rainy nights I turn on the stove, and the smell of garlic and tomato fills the kitchen while I stir a pot of creamy sauce — it always takes me back to slow family dinners where everyone lingered at the table. This One-Pot Creamy Tomato Chicken does that cozy work fast: tender chicken seared to golden edges, a bright tomato base, then a silky splash of cream and basil to finish. It comforts without fuss, and it keeps my kitchen smelling like home for hours.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Why This Recipe is Awesome

This recipe brings creamy, tangy, and savory notes together in one skillet — no juggling pans, no drama. You get juicy, golden-edged chicken bathing in a lush tomato-cream sauce that smells like basil and summer. It’s weeknight-friendly but pretty enough for company. It’s so easy even your oven can’t mess it up. Who doesn’t love a saucy plate that sop-up bread practically demands?

Ingredients

For the Main Dish:

• 1½ lb boneless skinless chicken thighs (about 6–8 pieces, ~3–4 oz each)
• 1 tsp kosher salt plus more to taste
• ½ tsp black pepper
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 2 tbsp butter
• 1 medium yellow onion, finely chopped (about 1 cup)
• 4 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 cup chicken broth (low-sodium)
• ¾ cup heavy cream
• 1 tbsp tomato paste
• 1 tsp dried oregano or Italian seasoning
• ¼ cup grated Parmesan (optional but delicious)
• ¼ cup fresh basil, chopped (or 2 tbsp dried)
• Crusty bread, cooked pasta, or rice for serving

For the Sauce / Garnish (if applicable):

• Extra basil leaves and a drizzle of olive oil for finishing
• Red pepper flakes, to taste

How I Make It

Step 1:

Pat the chicken dry and season both sides with 1 tsp kosher salt, ½ tsp black pepper, and 1 tsp smoked paprika. Heat a large heavy skillet over medium-high heat and add 2 tbsp olive oil and 1 tbsp butter. When the pan shimmers and the butter foams, add the chicken and let it sear. Listen for that sizzle — I aim for 3–4 minutes per side until the edges turn golden brown. Work in batches if your pan feels crowded.

Step 2:

Transfer seared chicken to a plate. Reduce heat to medium and add the remaining 1 tbsp butter. Toss in the chopped onion and sauté until soft and translucent, about 5 minutes. Stir often so the onion releases sweet, caramel-y notes but doesn’t burn. Add the minced garlic and cook for 30 seconds until fragrant — the kitchen will smell amazing.

Step 3:

Stir in the 1 tbsp tomato paste and cook 1 minute to deepen flavor. Pour in the 28 oz crushed tomatoes and 1 cup chicken broth, then sprinkle the 1 tsp dried oregano. Bring the sauce to a gentle simmer, scraping any browned bits from the pan — that’s flavor gold. Taste and adjust salt and pepper now, because sauce seasoning makes a big difference.

Step 4:

Return the chicken to the skillet, nestling pieces into the sauce. Cover partially and let everything simmer for about 12–15 minutes, until chicken reaches an internal temp of 165°F. If you don’t have a thermometer, slice into the thickest piece — juices should run clear and the meat should feel tender, not rubbery. The sauce will thicken slightly and take on a rich, glossy color.

Step 5:

Lower heat and stir in ¾ cup heavy cream and ¼ cup grated Parmesan (if using). Let it warm through for another 2 minutes, then finish with ¼ cup fresh basil and a pinch of red pepper flakes if you like heat. Spoon over pasta or scoop up with crusty bread. Taste one last time and add salt if needed — then dig in while the steam rises.

Pro Tips

• Use boneless thigh meat for juiciness and forgiveness; breasts dry out faster. If using breasts, reduce simmer time by a few minutes and watch closely.
• Don’t overcrowd the pan when searing — give each piece space so they develop tasty browning.
• If the sauce tastes flat, add a splash of vinegar or a squeeze of lemon to brighten it right before serving.
• Make it lighter by swapping half the cream for plain Greek yogurt (temper yogurt by whisking with a little hot sauce first).

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ firm tofu: Press and sear tofu for a vegetarian swap; it soaks up the sauce beautifully.
• Heavy cream ↔ full-fat coconut milk for a dairy-free version — expect a slightly sweet, coconut note.
• Chicken broth ↔ vegetable broth if you want to keep it meat-free.
• Grated Parmesan ↔ nutritional yeast for a cheesy flavor without dairy (good for vegan option).

Variations & Tips

• Spicy: Add ½ tsp cayenne or extra red pepper flakes to the sauce.
• Herby: Stir in fresh thyme or rosemary for an earthy twist.
• Sun-dried Tomato Boost: Swap half the crushed tomatoes for chopped sun-dried tomatoes for concentrated tang.
• One-Pot Pasta: Add 8 oz dried pasta with the broth and extra ½ cup water, then cook until pasta al dente for a full meal in one pan.
• Kid-Friendly: Omit red pepper flakes and shred chicken into the sauce for softer bites kids love.
• Creative Twist: Finish with a spoonful of pesto for a bright, nutty layer of flavor.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Store the cooled dish in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over medium-low, adding a splash of broth to loosen the sauce if it thickens.

Can I double the recipe?

Sure thing. Use a larger skillet or a wide Dutch oven. Sear the chicken in batches to avoid crowding, then combine for simmering; cooking time stays about the same for simmering but allow a few extra minutes for the pan to come back up to temperature.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if replacing butter.

How do I know it’s done?

Chicken reaches safe doneness at 165°F. Look for golden edges, a tender interior, and clear juices when you cut into the thickest piece. The sauce should coat the back of a spoon, not run watery.

What if I don’t have ingredient X?

Out of basil? Use parsley and a squeeze of lemon. No crushed tomatoes? Use a can of diced tomatoes and pulse with an immersion blender for a smoother texture.

How I Like to Serve It

I plate this over buttered pasta with extra Parmesan and a handful of basil. Sometimes I pile it on toasted sourdough and call it dinner for two. It works for a cozy weeknight, a casual dinner party, or a Sunday meal when I want leftovers that reheat like a dream. Pair it with a crisp green salad and a glass of chilled white wine for balance.

Notes

• Store leftovers in an airtight container for up to 3 days.
• Reheat gently on the stove; add a splash of broth or water to loosen the sauce. Cook chicken to a safe internal temperature of 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!