There are evenings when the thought of juggling multiple pots and pans is simply too much. We all have them. You want a meal that feels substantial and deeply satisfying, but without the mountain of washing up afterwards. This One Pot Chicken Skillet is my answer to those nights. It’s a complete, flavourful chicken dinner that comes together in a single pan, delivering tender chicken in a luscious, creamy tomato sauce packed with spinach and sun-dried tomatoes. If you enjoy this kind of straightforward cooking, you might also love my Sticky Sweet Teriyaki Chicken Bowls.

This recipe is all about building layers of flavour in one pan. We start by searing the chicken to get a beautiful golden crust, which leaves behind delicious browned bits that form the base of our sauce. The sauce itself is a rich blend of garlic, herbs, chopped tomatoes, and a touch of cream that feels wonderfully indulgent. I stumbled upon this combination of sun-dried tomatoes and cream cheese by accident one evening when rummaging through the fridge, and it’s been a hit ever since.

It’s a meal that works beautifully for a midweek dinner when time is short, but it’s also special enough to serve to guests on a relaxed weekend. The final flourish of melted mozzarella on top makes it feel like a real treat, and everyone seems to love scooping up the last bits of sauce with a piece of crusty bread. It’s a true one-pan wonder.

Recipe Overview

This One Pot Chicken Skillet delivers tender, juicy chicken breasts simmered in a rich and savoury tomato cream sauce. You can expect a beautifully balanced flavour profile, with sweetness from the sun-dried tomatoes, a gentle warmth from the garlic, and a fresh, earthy note from the wilted spinach. After testing this recipe five times, I finally got the sauce-to-chicken ratio just right so that every piece is generously coated. The entire dish comes together in about 35 minutes, making it an excellent choice for a fulfilling weeknight meal.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This One Pot Chicken Skillet

• Genuine Flavour: The sauce gets its depth from sautéed garlic and onions, while sun-dried tomatoes in oil add an intense, sweet-tart character. The combination of double cream and cream cheese creates a velvety texture that clings to the chicken beautifully.
• Ready in Under 40 Minutes: From start to finish, this entire meal is on the table in about 35 minutes. Because everything cooks in one pan, the cleanup is minimal, which is always a bonus.
• Flexible Recipe: This recipe is very adaptable. You can stir in sliced mushrooms with the onions, swap the spinach for kale (just cook it a little longer), or use chicken thighs instead of breasts for an even more succulent result.
• Great for a Relaxed Dinner: It’s a fantastic dish for when you want to put something wholesome and impressive on the table without a lot of stress. It always gets compliments when I make it for friends.
• Family Tested: My family adores this meal. The sight of that gloriously melty cheese on top always brings smiles to their faces, and there are never any leftovers.

One Pot Chicken Skillet

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

Using good-quality ingredients will really make a difference here, especially with the tinned tomatoes and chicken stock. I often use Mutti Polpa finely chopped tomatoes as they have a lovely sweetness and thick consistency that helps build a great sauce base. For this chicken skillet recipe, we’ll need the following:

• 4 boneless, skinless chicken breasts (about 600g total), pounded to an even thickness
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 50g sun-dried tomatoes in oil, drained and chopped
• 400g tin of chopped tomatoes
• 250ml chicken stock
• 100ml double cream
• 50g full-fat cream cheese
• 100g fresh spinach
• 125g ball of fresh mozzarella, torn or sliced
• A small handful of fresh basil, chopped
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste

Elena’s Tip: For the best melt, always use a block or ball of fresh mozzarella and tear or grate it yourself. The pre-shredded varieties often contain anti-caking agents that can prevent them from melting as smoothly.

How to Make One Pot Chicken Skillet

The process for this one pot meal is straightforward. We’ll methodically build the flavours in the skillet, starting with the chicken and finishing with that irresistible cheesy topping. Let’s get started.

1. Prepare and Sear the Chicken: Pat the chicken breasts dry with a paper towel and season both sides generously with salt and pepper. Heat the olive oil in a large, heavy-based skillet or frying pan over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
2. Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion to the same pan and cook for 4-5 minutes, until it softens and becomes translucent. Add the minced garlic and dried oregano and cook for another minute until fragrant.
3. Build the Sauce Base: Stir in the chopped sun-dried tomatoes. Pour in the tin of chopped tomatoes and the chicken stock. Use a wooden spoon to scrape any browned bits from the bottom of the pan—this is where so much flavour is hiding!
4. Make it Creamy: Bring the sauce to a gentle simmer. Reduce the heat to low and stir in the double cream and the cream cheese. Continue stirring until the cream cheese has melted completely and the sauce is smooth. What works best for me is whisking the cream cheese in gently to avoid any lumps.
5. Return the Chicken: Place the seared chicken breasts back into the skillet, nestling them into the sauce. Let them simmer gently in the sauce for 2-3 minutes to warm through and soak up the flavours.
6. Wilt the Spinach: Add the fresh spinach to the pan in handfuls. It will look like a lot at first, but it will wilt down into the sauce within a minute or two. Gently stir it through.
7. Melt the Cheese: Scatter the torn mozzarella over the chicken and sauce. You can either place a lid on the pan for 2-3 minutes to let the cheese melt, or for a golden, bubbly top, place the entire skillet under a hot grill for 2-4 minutes. Keep a close eye on it to prevent it from burning.
8. Rest and Garnish: Remove the skillet from the heat and let it rest for a few minutes. Garnish with fresh chopped basil before serving.

Tips From My Kitchen

• Temperature Control: When you first sear the chicken, make sure your pan is hot enough to get a good colour but not so hot that it burns. A consistent medium-high heat is ideal. After searing, reduce the heat immediately before adding the onions to prevent them from catching.
• The Secret Step: I learned that deglazing the pan is the most important step for a flavourful sauce. Those little brown bits stuck to the bottom after searing the chicken are called the fond, and they are concentrated flavour. Scraping them up with the chicken stock is non-negotiable!
• Make-Ahead: You can chop your onion, garlic, and sun-dried tomatoes in the morning or the day before and store them in an airtight container in the fridge. This makes the evening cooking process even faster.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The sauce may thicken slightly upon cooling.

Equipment You’ll Need

You don’t need any specialist equipment for this recipe, just a few kitchen basics.

• Large oven-safe frying pan or skillet (at least 25-30cm)
• Sharp knife and cutting board
• Mixing bowls
• Wooden spoon or spatula

Common Mistakes to Avoid

• Overcrowding the pan: Don’t try to squeeze all the chicken breasts into the pan at once if they don’t fit in a single layer. Overcrowding will steam the chicken instead of searing it, and you won’t get that lovely golden crust. Cook in two batches if necessary.
• Wrong temperature: Searing chicken requires medium-high heat. If the pan isn’t hot enough, the chicken will stick and won’t brown properly. Conversely, if your sauce is simmering too vigorously when you add the cream, it can split. Always lower the heat before adding dairy. For peace of mind, ensure your chicken reaches a safe internal temperature of 74°C, as recommended by the Food Standards Agency.
• Skipping the rest time: Letting the finished dish rest for just five minutes before serving allows the juices in the chicken to redistribute, ensuring every bite is tender and succulent.

Delicious Variations to Try

One of the best things about a chicken skillet recipe is how easily you can adapt it. Here are a few ideas to get you started:

• Spicy Version: Add 1/2 teaspoon of red chilli flakes along with the garlic for a gentle, warming heat that cuts through the creaminess of the sauce.
• Add Vegetables: Sliced mushrooms, courgettes, or bell peppers can be sautéed with the onions to add more nutrients and texture to your one pot meal.
• Different Protein: This sauce works wonderfully with other proteins. Try it with pork medallions, large king prawns, or even firm tofu. If you’re looking for another skillet-style meal, my Savory Beef And Broccoli Stir Fry Recipe is another fantastic option.

What to Serve With One Pot Chicken Skillet

This dish is quite complete on its own, but here are a few things that pair beautifully with it:

• Crusty Bread: A fresh baguette or ciabatta is essential for mopping up every last drop of that incredible sauce.
• Simple Green Salad: A crisp salad with a sharp lemon vinaigrette provides a fresh contrast to the rich, creamy sauce.
• Pasta or Rice: Serve over a bed of tagliatelle, penne, or fluffy white rice to turn it into an even more substantial meal.
• Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or an unoaked Chardonnay complements the creamy sauce perfectly.

Frequently Asked Questions

One Pot Chicken Skillet

A creamy and flavorful one-pot meal featuring seared chicken breasts simmered in a rich tomato, spinach, and mozzarella sauce. An easy and impressive dinner perfect for any weeknight.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian-American

Calories: 610

Ingredients Method Notes

Ingredients

  

• 4 boneless skinless chicken breasts (about 600g total), pounded to an even thickness
• 1 tbsp olive oil
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 1 tsp dried oregano
• 50 g sun-dried tomatoes in oil drained and chopped
• 400 g tin of chopped tomatoes
• 250 ml chicken stock
• 100 ml double cream
• 50 g full-fat cream cheese
• 100 g fresh spinach
• 125 g ball of fresh mozzarella torn or sliced
• A small handful of fresh basil chopped
• 1/2 tsp salt or to taste
• 1/4 tsp black pepper or to taste

Method

 

1. Prepare and Sear the Chicken: Pat the chicken breasts dry with a paper towel and season both sides generously with salt and pepper. Heat the olive oil in a large, heavy-based skillet or frying pan over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
2. Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion to the same pan and cook for 4-5 minutes, until it softens and becomes translucent. Add the minced garlic and dried oregano and cook for another minute until fragrant.
3. Build the Sauce Base: Stir in the chopped sun-dried tomatoes. Pour in the tin of chopped tomatoes and the chicken stock. Use a wooden spoon to scrape any browned bits from the bottom of the pan—this is where so much flavour is hiding!
4. Make it Creamy: Bring the sauce to a gentle simmer. Reduce the heat to low and stir in the double cream and the cream cheese. Continue stirring until the cream cheese has melted completely and the sauce is smooth. What works best for me is whisking the cream cheese in gently to avoid any lumps.
5. Return the Chicken: Place the seared chicken breasts back into the skillet, nestling them into the sauce. Let them simmer gently in the sauce for 2-3 minutes to warm through and soak up the flavours.
6. Wilt the Spinach: Add the fresh spinach to the pan in handfuls. It will look like a lot at first, but it will wilt down into the sauce within a minute or two. Gently stir it through.
7. Melt the Cheese: Scatter the torn mozzarella over the chicken and sauce. You can either place a lid on the pan for 2-3 minutes to let the cheese melt, or for a golden, bubbly top, place the entire skillet under a hot grill for 2-4 minutes. Keep a close eye on it to prevent it from burning.
8. Rest and Garnish: Remove the skillet from the heat and let it rest for a few minutes. Garnish with fresh chopped basil before serving.

Notes

Serve hot with crusty bread to soak up the sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

I really hope you enjoy making this One Pot Chicken Skillet. It has become a staple in my kitchen for its fantastic flavour and simplicity. It proves that you don’t need a lot of time or a pile of pans to create something truly special for dinner. If you try it, I would love to hear how it turned out for you in the comments below!

Happy cooking,
Elena