Is there anything better than a dinner that comes together in one pan, with minimal cleanup and maximum flavor? I don’t think so. This One-Pan Creamy Tomato Basil Chicken is that kind of magic. It feels like a comforting, from-scratch meal but comes together on a busy weeknight with ease. Juicy chicken simmers in a rich, garlicky tomato sauce with a splash of cream and fresh basil. It’s the perfect answer to the eternal question of what to make for dinner that’s both simple and special.
Why You’ll Love This
This recipe is a total game-changer for weeknights. First, you only dirty one pan. That means more time relaxing after dinner and less time scrubbing pots. Second, the sauce is incredible—it’s so, so comforting. The creamy tomato base, fragrant basil, and tender chicken just work together perfectly. And third, it’s incredibly versatile. You can use chicken breasts or thighs, toss in some extra veggies, or adjust the creaminess to your liking. It’s a reliable, delicious foundation for countless easy meals.
Ingredients You’ll Need
- 1.5 lbs boneless, skinless chicken breasts or thighs: The main event, giving you plenty of protein.
- 1 tablespoon olive oil: For searing the chicken to a beautiful golden brown.
- 1 medium yellow onion, diced: Adds a sweet, savory base flavor.
- 3 cloves garlic, minced: For that essential, aromatic punch.
- 1 (14.5 oz) can diced tomatoes, undrained: Provides the bright, acidic backbone of our sauce.
- 1/2 cup chicken broth: Adds depth and helps create the saucy consistency.
- 1 teaspoon Italian seasoning: A quick blend of classic herbs.
- 1/2 cup heavy cream or half-and-half: For that luxurious, creamy texture.
- 1/4 cup fresh basil, chopped, plus more for garnish: Brings a fresh, sweet flavor you just can’t get from dried.
- Salt and freshly ground black pepper: To taste, for seasoning every layer.
Let’s Get Cooking Step by Step
- Prep the Chicken: Pat the chicken completely dry with paper towels. This is the secret to getting a good sear! Season both sides generously with salt and pepper.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken. Cook for 5-7 minutes per side, until a golden-brown crust forms. The chicken won’t be cooked through yet, and that’s fine! We’ll finish it in the sauce. Remove the chicken to a clean plate.
- Build the Sauce: In the same skillet, reduce the heat to medium. Add the diced onion and cook for about 4-5 minutes, until it softens and becomes translucent. Add the garlic and cook for one more minute, until fragrant.
- Simmer and Combine: Pour in the diced tomatoes with their juices, the chicken broth, and the Italian seasoning. Stir everything together, scraping up all those delicious browned bits from the bottom of the pan. Let the sauce come to a gentle simmer.
- Finish Cooking the Chicken: Return the chicken and any accumulated juices back to the skillet, nestling it into the sauce. Reduce the heat to medium-low, cover the skillet, and let it simmer for 10-15 minutes, or until the chicken is cooked through (165°F on an instant-read thermometer).
- Make it Creamy: Turn off the heat. Stir in the heavy cream and the fresh basil. Taste the sauce and adjust the seasoning with more salt or pepper if needed. Let it sit for a minute to allow the flavors to meld together.
- Serve: Spoon plenty of that creamy tomato sauce over the chicken, garnish with extra fresh basil, and dig in!
One-Pan Cooking Tips
- Don’t crowd the pan when searing the chicken. If your skillet is on the smaller side, sear the chicken in two batches. Crowding creates steam and you’ll lose that beautiful golden color.
- Get every last bit of flavor by deglazing the pan. When you add the tomatoes and broth, use your spoon to scrape up the fond—those little browned bits stuck to the pan. That’s pure flavor!
- Use an instant-read thermometer to check for doneness. It takes the guesswork out and ensures your chicken is perfectly cooked, not dry. You’re aiming for 165°F.
- Honestly, if you’re sensitive to acidity, a tiny pinch of sugar stirred into the sauce with the tomatoes can really balance it out beautifully.
Variations & Substitutions
- Dairy-Free: Swap the heavy cream for full-fat canned coconut milk. It adds a subtle sweetness that works wonderfully with the tomatoes.
- Add Veggies: Throw in a handful of spinach or kale at the end, or add sliced mushrooms when you’re cooking the onions.
- Spice it Up: Add a pinch of red pepper flakes with the garlic for a little kick.
- Herb Swap: No fresh basil? A tablespoon of chopped fresh oregano or parsley is a great substitute.
- Use Rotisserie Chicken: For ultra-quick dinner recipes, shred a rotisserie chicken and stir it in at the end, just to warm through, after you’ve added the cream.
Serving Ideas & Pairings
This dish is a superstar served over a bed of pasta, creamy polenta, or fluffy mashed potatoes to soak up all that amazing sauce. For healthy dinner ideas, try it with zucchini noodles or cauliflower rice. A simple side salad with a sharp vinaigrette helps cut through the richness, or some crusty bread for mopping up your plate is never a bad idea.
Storage & Reheating
Let the dish cool completely before storing. It will keep in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. To reheat, gently warm it in a skillet over low heat, adding a splash of broth or cream if the sauce has thickened too much. Avoid boiling it to keep the cream from separating.
Frequently Asked Questions
- Can I use chicken thighs instead of breasts? Absolutely! I often prefer thighs in this recipe. They’re more forgiving and stay incredibly juicy. Just adjust the cooking time as needed, as they may take a few minutes longer to cook through.
- What’s the best way to thicken the sauce if it’s too thin? If your sauce needs a little help thickening, you can mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry. Stir this into the simmering sauce and it will thicken up in a minute or two.
- Is this one of those healthy chicken recipes I can feel good about? It can be! Using half-and-half instead of heavy cream and loading it with extra veggies makes it a very balanced meal. It’s packed with protein and flavor.
- Can I make this ahead of time? Yes, it’s a great make-ahead option. The flavors often taste even better the next day. Just wait to add the fresh basil until you reheat and serve it.
