One-Pot Italian Chicken

One-Pot Italian Chicken

📝 Ingredients

• 4 boneless, skinless chicken breasts (or thighs)

• 2 tbsp olive oil

• 4 cloves garlic (minced)

• 1 small onion (chopped)

• 1 cup cherry tomatoes (halved)

• 1 cup marinara sauce

• ½ cup chicken broth

• 1 tsp Italian seasoning

• ½ tsp dried oregano

• ½ tsp paprika

• Salt & black pepper (to taste)

• ½ tsp red chili flakes (optional)

• ½ cup heavy cream (optional for creamy version)

• ½ cup grated Parmesan cheese

• 1 cup shredded mozzarella

• Fresh basil or parsley (for garnish)

👩‍🍳 Instructions

1. Season the Chicken:
   Sprinkle chicken with salt, pepper, paprika, oregano, and Italian seasoning.

2. Sear the Chicken:
   Heat olive oil in a large deep skillet or pot over medium heat.
   Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.

3. Make the Sauce:
   In the same pot, sauté onion for 2–3 minutes. Add garlic and cook 30 seconds.
   Add cherry tomatoes and cook until slightly softened.

4. Add Liquids:
   Pour in marinara sauce and chicken broth. Stir well.
   (Optional: Add heavy cream for a creamy Italian version.)

5. Simmer Together:
   Return chicken to the pot. Cover and simmer on low for 15–20 minutes until chicken is fully cooked.

6. Add Cheese:
   Sprinkle Parmesan and mozzarella on top. Cover and cook 2–3 minutes until melted.

7. Garnish & Serve:
   Top with fresh basil or parsley.
   Serve with pasta, rice, mashed potatoes, or crusty bread.

❓ Q & A

Q1: Can I use chicken thighs instead of breasts?
Yes! Boneless thighs work great and stay extra juicy.

Q2: How do I make it creamy without heavy cream?
You can use half-and-half, cream cheese, or even Greek yogurt (stir in at the end).

Q3: Can I add vegetables?
Absolutely! Spinach, mushrooms, zucchini, or bell peppers work beautifully.

Q4: How long does it last in the fridge?
Store in an airtight container for up to 3–4 days.

Q5: Can I make it low-carb?
Yes, skip pasta and serve with steamed veggies or cauliflower rice.