Need a quick and easy dinner for a busy night? This Creamy One Pot Chicken is the perfect solution! Made with tender, pan-seared chicken in a rich, flavorful sauce, it’s a dish that’s hard to mess up. Serve it over rice pilaf or pasta for a satisfying meal the whole family will love. Bonus: It makes amazing leftovers for lunch the next day as a creamy chicken pasta!
There’s nothing better than a go-to recipe that’s both effortless and delicious. This Creamy One Pot Chicken is a lifesaver on weeknights when time is short, but you still want a homemade meal. The combination of browned butter, tender chicken, and a creamy, savory sauce creates incredible flavor with minimal effort. Whether you’re cooking for your family or meal-prepping for the week, this dish is a must-try!
This Creamy One Pot Chicken pairs perfectly with Rice Pilaf.
Ingredients
With just a few simple pantry staples, you can create a rich and creamy dish that’s packed with flavor. This recipe uses fresh chicken, aromatic seasonings, and a luscious sauce made with broth and heavy cream. Every ingredient works together to make a meal that’s comforting, satisfying, and perfect for any night of the week.
- Chicken Breasts
- Salt
- Pepper
- Paprika
- Garlic Powder
- Flour
- Butter
- White/Vidalia Onion
- Baby Spinach
- Water and Better Than Bouillon or Chicken Broth
- Heavy Cream
See recipe card for quantities.
Instructions
This one-pot meal is as easy as it gets! With just a few simple steps, you’ll have a creamy, flavorful chicken dish ready to serve. Follow these instructions to bring everything together in one pot for a stress-free, delicious dinner.
- Step 1: Season and Sauté the chicken.
- Step 2: Remove the chicken and sauté the onions and spinach.
- Step 3: Add broth and heavy cream.
- Step 4: Return chicken to pan, cover and cook on low.
Hint: For the best browning, don’t move the chicken too much while searing—let it develop a golden crust before flipping!
Substitutions
Need to make adjustments? Here are some easy swaps!
- Chicken - swap with boneless thighs for extra juiciness.
- Heavy Cream - use full fat coconut milk for a dairy free version.
- Better Than Bouillon - Use regular chicken broth or veggie broth if preferred.
Variations
Want to switch things up? Here are a few ways to customize this dish.
- Spicy - add chili pepper flakes or cayenne to give it some heat.
- Mushrooms - My family doesn't love mushrooms, however if you do, throw some into the sauce. It would be delicious.
- Bacon- Adds a smokey flavor turning it into a delicious creamy chicken bacon pasta.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
- Dutch oven or deep skillet with lid
- Tongs
- Cutting Board
- Knife
- Measuring Cups & Spoons
Storage
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm gently on the stove over low heat, adding a splash of broth or cream to loosen the sauce if needed. Or microwave in short bursts, stirring between each, until heated through.
Top Tip
For ultra-tender chicken, make sure to cook it on low heat once you add it back to the sauce and cover it. This keeps it juicy and prevents overcooking. It also keeps the heavy cream from separating.
FAQ
Absolutely! Reheat when you are ready to eat it!
Possibly, but I have never done it and can't say for sure.
Absolutely! You can either let it simmer uncovered until it reduces naturally. Or you can add a cornstarch/water mix to the sauce (1 teaspoon cornstarch with 1 tablespoon of water).
Rice Pilaf for sure! Pasta, homemade bread, roasted or steamed veggies, or even a simple salad.
Related
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Pairing
These are my favorite dishes to serve with Creamy One Pot Chicken:
Creamy One Pot Chicken
Ingredients
- 4 chicken breasts
- salt,pepper, paprika, garlic powder (to taste)
- 2 tablespoon flour
- 2-3 tablespoon butter
- ½ large white or Vidalia onion diced
- 1-2 handfuls baby spinach
- 2 cups water + 1 tablespoon Better Than Bouillon or 2 cups chicken broth
- ½ cup heavy cream
Instructions
- Season the chicken with salt, pepper, paprika, garlic powder, and coat lightly in flour.
- Heat butter in a Dutch oven over medium heat. Once it starts to brown, add the chicken. Sauté for 3-4 minutes per side, until golden. Remove and set aside.
- Sauté the onions and spinach in the same pot for 2-3 minutes.
- Add broth and heavy cream, stirring to combine. Bring to a gentle simmer.
- Return the chicken to the pot, cover, and cook on low heat for 15-20 minutes, until fully cooked.
- Serve over rice pilaf or pasta. Enjoy!
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