One Pan Chicken Dinner

August 3, 2015  |  Dinner, Recipes
One Pan Chicken Dinner |

I have to admit, I love one pan dinners. They are easy to make, they go from the stove top to the table and of course there is very little clean up. What’s not to love? And on top of all that, this One Pan Chicken Dinner recipe is full of flavour and is a big hit with the whole family.

When I make this recipe for dinner, I usually bring the pan right to the table and everyone takes either a whole breast, or a portion of one, topped up with some of the sauce and we have a salad and maybe a cooked vegetable on the side.

If I want the meal to go a little further I serve it over rice or pasta and I have even increased the amount of chicken breasts to 6 without increasing the amount of sauce. I just brown the chicken in two batches.

If you want to double the recipe, but don’t have a pan large enough to hold it, you can also transfer the sauce to a casserole dish (after step 7), add the chicken and cook in the oven at 350°F for 15-20 minutes, or until the chicken is cooked through.

And if you don’t have any basil on hand or if basil isn’t your thing, just throw in a few sprigs of rosemary or thyme instead. Just remember to remove them before serving:)


One Pan Chicken Dinner
Prep time
Cook time
Total time
Serves: 4-6
  • 4 boneless, skinless chicken breasts
  • 2-3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1/3 cup finely chopped parsley (plus more for garnish, optional)
  • 1/3 cup packed fresh basil, chopped
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 1-28 oz can diced or whole tomatoes including juice (for whole tomatoes I use my hands to break them up as I add them to the pan)
  • 1 tablespoon tomato paste
  1. Pat chicken dry with paper towel and season both sides with salt and pepper
  2. Heat 1 tablespoon of olive oil in a large pan/skillet over medium heat
  3. Add chicken to pan and cook until lightly browned, about 3 minutes per side
  4. Remove chicken from pan and set aside
  5. Heat 1 or 2 tablespoons olive oil in the same pan/skillet
  6. Add garlic, onions, carrots, celery and parsley. Stir, then cook until the onions are softened, reducing heat if necessary to keep the garlic from burning. About 5 minutes.
  7. Add basil, salt, pepper, tomatoes and tomato paste and stir to combine
  8. Return the chicken to the pan, submerging among the tomato sauce
  9. Simmer, uncovered, until the chicken is no longer pink inside, or an instant read thermometer reads 165°F and the sauce has thickened, about 15 minutes
  10. Garnish with additional chopped parsley, if desired
Don't worry too much about the size of the vegetables, just grab an onion, carrot and stalk of celery and start chopping.

To chop the basil, pile the leaves one on top of the other and roll them into a tube, then finely chop basil crosswise into thin strips. You can use the basil like this or you can pile it together and continue chopping as much as desired.


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