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One-pot creamy chicken

Name: One-pot creamy chicken
Total time: 30 min
Yield: 4
Ingredients: ***The chicken; ½ tsp salt; ½ tsp pepper; ¼ tsp paprika; 1 tsp garlic powder; 2 tsp italian herbs; 4 chicken breast fillets; *** The sauce; 2 tbsp vegetable oil; 1 onion, finely chopped; 3 garlic cloves, minced; 2 tsp italian herbs; 2 tbsp tomato paste; ½ tsp paprika; 125 g cherry tomatoes; ½ cup white wine; 1 cup chicken stock; 1 cup cream; 2 tbsp parmesan cheese; 2 cups baby spinach; ***To Serve; ¼ cup fresh basil; Fresh bread loaf, toasted

July 30, 2023 (Last Updated: July 28, 2023)

One-pot and it only takes 30 minutes! Be sure to have some crusty bread on hand, because this sauce is KILLER. When it comes to chicken breast recipes, it’s hard to beat this one. The sauce is simple, but so flavourful and most importantly, creamy!

Try this delicious One-pot creamy tuscan chicken:

Print Recipe

One-pot creamy chicken

Serves: 4

Total Time: 30 minutes

Ingredients

The chicken
½ tsp salt
½ tsp pepper
¼ tsp paprika
1 tsp garlic powder
2 tsp italian herbs
4 chicken breast fillets
The sauce
2 tbsp vegetable oil
1 onion, finely chopped
3 garlic cloves, minced
2 tsp italian herbs
2 tbsp tomato paste
½ tsp paprika
125 g cherry tomatoes
½ cup white wine
1 cup chicken stock
1 cup cream
2 tbsp parmesan cheese
2 cups baby spinach
To Serve
¼ cup fresh basil
Fresh bread loaf, toasted

Instructions

For the chicken

Mix the salt, pepper, paprika, garlic powder and Italian herbs. Press the sides of the chicken into the seasoning mix, coating evenly.

Add some oil to a large pan over medium-high heat. When hot, add the chicken and cook for 3-4 minutes on each side until browned and golden. Remove chicken from the heat and set aside.

For the sauce

Glaze the same frying pan with more oil and reduce the heat to medium.

Fry onion until softened. Add the garlic, Italian herbs, tomato paste, paprika and tomatoes; fry until fragrant.

Add the white wine and using a wooden spoon, scrape any bits off of the base of the pan. Simmer for 2-3 minutes. Add the chicken stock and bring the mixture to a boil. Reduce the heat to a simmer and cook for 10 minutes, until reduced by half.

Keep the mixture on a simmer and stir through the cream and spinach. Place the chicken back into the pan. Spoon some sauce over the chicken to coat, then cover with a lid. Switch off the heat but keep the pan on the stove; this will allow the chicken to finish cooking through poaching.

Serve this dish with basil and crusty bread on the side.

FOOD TEAM TIP: Add a side of rice to this dish to bulk it up. It is perfect for lunch the next day too.