I love a one pan dinner.
It makes cooking and cleaning up a lot easier and it allows all of your flavors to come together in one delicious, harmoniously flavored dish.
I came up with this chicken dish a while back and have since perfected it- figuring out how to make it super flavorful but still really healthy and guilt-free.
This dish is low fat, low sugar and the chicken is so tender and delicious. The acidity from the tomatoes keeps the chicken tender and juicy, while all the spices, garlic and onions add a lot of savory depth to the sauce- my mouth is watering just thinking about it!
The best part, other than it being straight up delicious and super healthy, is that this meal takes about 40 minutes top to bottom (including the prep)! So you won’t be slaving over a hot stove for very long- it is a perfect meal for any weeknight.
To make cooking a one-pot meal a total breeze, I recommend prepping all your spices and measure out all the sauces so they are ready to go when you need them. You want to be able to just add things as you need them without scrambling to get it all prepped as you are cooking.
The leftovers are also bomb. I love pouring them over an arugula salad and eating for lunch the next day.
One-Pan Roasted Tomato Basil Chicken
1 lb boneless, skinless chicken breast (if breasts are very large, slice them in half lengthwise so you have 3-4 pieces of chicken breast that cook more evenly)
1.5 tablespoons avocado oil or grape seed oil (olive oil will burn!!)
1/2 sweet onion chopped (mine yielded about 1 1/4 cup)
3-4 vine or heirloom tomatoes roughly chopped into large chunks
3 cloves of garlic, minced
1/2 tsp dried thyme and oregano
1/4 tsp red pepper flakes or more id you like it spicy
juice of one lemon
1/2 cup bone broth (use chicken stock if you don’t have bone broth, but bone broth adds more flavor and COLLAGEN!)
1/2 cup dry white wine
1 jar (15oz) store bought tomato sauce – chose your favorite!
3 tablespoons worcestershire sauce
1 cup fresh basil leaves
1 cup fresh chopped parsley
plenty of sea salt and black pepper on hand!
Parmesan cheese for topping (if you eat cheese- I don’t, but Ben does!)
Heat a large, deep (just make sure it isn’t too shallow- the sauce needs somewhere to bubble and cook) skillet with 1/2 tablespoon of avocado oil over medium high heat. Season the chicken with sea salt and black pepper on eat side. Cook the chicken in the heated pan for about 2-3 minutes on each side until browned but not cooked through. Set them aside. Add the additional 1 tablespoon of oil to the hot pan and add the garlic and onion. Season with 1 teaspoon of sea salt and a healthy grind of black pepper. Sauteé on medium-high heat for about 6 minutes until onions are softened, browned and smelling super fragrant. Stir in the chopped tomatoes, 1/3 cup of chopped parsley, oregano, thyme and red pepper flakes and cook for about 5 minutes until the spices become fragrant and the tomatoes brown and get super soft. Next add in the white wine, bone broth and lemon juice. Bring the heat up to high and stir, scrapping the sides of the pan to incorporate all the yummy brown bits into the sauce. Cook until the sauce reduces a bit, mine took about 10 minutes, stirring frequently. Tear about half of the basil into the sauce and stir in as it cooks. Next, add the jar of tomato sauce and worcestershire sauce and stir, cooking for about 2 minutes. Place the chicken back into the sauce, tear in the rest of the basil and parsley and bring heat to medium high. Let it all bubble and cook there for 10 minutes. Taste, and add some more sea salt if you need it!
I served this with red lentil pasta and garlic green beans on the side….and duh, a glass of wine!