One-Pot Creamy Tomato Basil Chicken

• 1 lb boneless, skinless chicken breasts (about 2 large breasts)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 (14 oz) can diced tomatoes
• 3/4 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup fresh basil leaves, chopped (plus extra for garnish)
• Salt and black pepper to taste
• 1 teaspoon dried Italian seasoning
• 8 oz pasta (penne or fusilli) or cooked rice (optional, for serving)
• Red pepper flakes (optional, for a mild kick)

Instructions

1. Slice the chicken breasts into thick strips or bite-sized pieces and season generously with salt, pepper, and Italian seasoning.
2. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken pieces and sear for 3-4 minutes per side until golden brown but not fully cooked through. Remove chicken and set aside.
3. In the same pot, add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Add the canned diced tomatoes (with juices) and chicken broth to the pot. Bring the mixture to a gentle simmer.
5. Return the chicken to the pot, cover, and let simmer for 10 minutes or until the chicken is fully cooked through and tender.
6. Stir in the heavy cream and Parmesan cheese until the sauce is creamy and smooth. Then fold in the chopped fresh basil. Season with salt, pepper, and red pepper flakes if using.
7. Cook the pasta separately according to package instructions if using, or prepare rice. Spoon the creamy tomato basil chicken over your choice of pasta or rice.
8. Garnish with extra fresh basil leaves and additional Parmesan if desired. Serve warm.

Chef tips

• For a lighter version, substitute heavy cream with half-and-half or coconut milk, but the sauce will be less rich.
• You can use bone-in chicken thighs instead of breasts for a juicier result; increase simmer time by 5-7 minutes.
• If you prefer a thicker sauce, reduce the chicken broth to 1/2 cup or simmer uncovered for extra 5 minutes before adding cream.
• Make sure not to overcook the chicken in the first sear since it will continue cooking in the sauce.