Description
A creamy, tomato-forward one-pot chicken dinner that combines seared chicken breasts with short pasta, perfect for busy weeknights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups pasta, rice, or orzo
- 1 can (14 oz) diced tomatoes (undrained)
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh basil for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Pat the chicken dry and season with salt and pepper.
- Add chicken to the skillet and brown for 3–4 minutes on each side until golden. Remove the chicken and set aside.
- In the same skillet, add the diced onion and sauté for 3–4 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
- Pour in diced tomatoes, chicken broth, and heavy cream. Stir in Italian seasoning and a pinch of salt and pepper. Scrape up any browned bits from the pan.
- Return the chicken to the skillet. Add pasta, rice, or orzo, ensuring it is mostly submerged in the liquid. Bring to a gentle simmer.
- Cover and cook according to the package directions for the grain used (8–12 minutes for pasta/orzo, 15–20 minutes for rice) or until the pasta is tender and the chicken reaches 165°F (74°C).
- Remove the lid and let the sauce thicken for 1–2 minutes. Taste and adjust seasoning. Garnish with fresh basil and serve hot.
Notes
For a lighter finish, substitute half-and-half for heavy cream. If sauce is too thin, simmer uncovered for a few minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
Keywords: chicken, Italian, one-pot, skillet, pasta