One-Pot Tomato and Basil Chicken with Fresh Herbs
A comforting weeknight dinner featuring chicken simmered in a vibrant tomato-basil sauce with seasonal vegetables. This american-inspired one pot ready in about 50 minutes pairs boneless, skinless chicken thighs, olive oil, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 can (14 oz) crushed tomatoes
- 1/4 cup, chopped fresh basil
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup, low-sodium chicken broth
- 2 medium, sliced carrots
- 1 cup, diced potatoes
- 1/2 cup, frozen peas
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs boneless, skinless chicken thighs and cook for 5 minutes per side until golden brown, then remove and set aside.
- Step 2: Add 1 diced medium onion and 3 minced garlic cloves to the pot, stirring for 2 minutes until fragrant. Add 1 can (14 oz) crushed tomatoes, 1/4 cup chopped fresh basil, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to combine.
- Step 3: Return the chicken to the pot, add 1 cup low-sodium chicken broth, 2 sliced medium carrots, and 1 cup diced potatoes. Bring to a simmer, cover, and cook for 25 minutes until vegetables are tender.
- Step 4: Stir in 1/2 cup frozen peas and cook uncovered for 5 minutes until peas are heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Tomato and Basil Chicken with Fresh Herbs take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Tomato and Basil Chicken with Fresh Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in One-Pot Tomato and Basil Chicken with Fresh Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Tomato and Basil Chicken with Fresh Herbs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Tomato and Basil Chicken with Fresh Herbs?
American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
