One-Pot Creamy Tomato and Basil Chicken Sauce

Name: One-Pot Creamy Tomato and Basil Chicken Sauce
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1½ pounds (680 g) boneless, skinless chicken breast, cut into ¾-inch (2 cm) cubes, patted dry; 2 tablespoons (30 ml) extra-virgin olive oil; 4 (20 g) garlic cloves, minced; 28 ounces (800 g) crushed tomatoes (canned or fresh); ¾ cup (180 ml) low-sodium chicken broth; kosher salt, to taste; freshly ground black pepper, to taste; ½ teaspoon (2½ g) granulated sugar (optional); ½ cup (120 ml) heavy cream (or full-fat Greek yogurt); ½ cup (12 g) fresh basil leaves, loosely packed, roughly torn; ¼ teaspoon (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A silky, restaurant-quality sauce made entirely in one pot: tender diced chicken breast seared until golden, then simmered in a bright tomato broth with fresh basil and finished with cream. Ready in under 30 minutes, it coats pasta beautifully and freezes well for weeknight dinners.

Prep: 12 min
Cook: 18 min
Wait: 2 min
Total: 32 min
Makes: About 4 cups sauce (enough for 1 pound pasta)

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Steps

Before you start

Pat chicken dry with paper towels before cutting—this ensures proper browning
Have basil and all ingredients measured and ready, since the cooking happens quickly
If using fresh tomatoes, choose ripe ones; if using canned, drain excess liquid before adding

1
Sear chicken until golden
- Heat olive oil in a large Dutch oven over medium-high heat (about 2 minutes).
- Add the diced chicken in a single layer and let it cook undisturbed for 3–4 minutes until the bottom is lightly golden.
- Stir and cook another 3–4 minutes, stirring occasionally, until the chicken is golden on most sides but not yet cooked through (it will finish cooking in the sauce).
- Transfer to a clean plate.
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Ready when: Chicken is golden brown on the outside; the interior may still be slightly pink
Tip: Don't stir too early or too often—let each side get color before moving the pieces. Avoid crowding; if your pot is small, work in two batches.
2
Build the sauce base
- Lower the heat to medium and add the minced garlic to the hot pot.
- Stir constantly for about 30 seconds until fragrant, being careful not to let it burn.
- Add the crushed tomatoes (with their juice), chicken broth, sugar (if using), and red pepper flakes.
- Stir well to combine and scrape up any browned bits from the bottom of the pot.
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Ready when: Sauce is well combined and simmering gently at the edges
Tip: The sugar is optional but rounds out any acidity from the tomatoes—taste first before deciding to add it.
3
Simmer chicken until cooked throughOven 165°F / 75°C
- Return the seared chicken and any accumulated juices to the pot.
- Stir to combine with the sauce.
- Bring to a gentle simmer over medium heat and cook for 6–8 minutes, stirring occasionally, until the chicken is cooked through (the internal temperature should reach 165°F / 74°C if using a thermometer, or the chicken should no longer have any pink inside and flake easily with a fork).
- Season with salt and black pepper to taste.
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Ready when: Chicken is opaque and cooked through (165°F / 74°C internal temperature); juices run clear
Tip: If the sauce seems too thick, add a splash of broth or water. If it's too thin, let it simmer a minute or two longer uncovered.
4
Finish with cream and basil
- Remove the pot from the heat and let it cool for about 1 minute (this prevents the cream from curdling when added to the hot sauce).
- Stir in the heavy cream until fully combined.
- Add the torn fresh basil leaves and stir gently.
- Taste and adjust seasoning with more salt, pepper, or a pinch of sugar if needed.
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Ready when: Cream is fully incorporated and basil is just wilted and fragrant
Tip: If using Greek yogurt instead of cream, let it come to room temperature first and whisk it in off heat to avoid curdling.

Good to know

Tips

Pat the chicken completely dry before dicing and searing. Moisture on the surface prevents browning and creates steam instead of a golden crust.
Don't skip the initial sear—those browned bits (fond) add deep flavor to the finished sauce. Scrape them up with the broth in step 2.
For a silkier sauce, use an immersion blender to partially purée the sauce after the chicken is cooked (blend just 30–60 seconds for a rustic texture). Leave it chunky or smooth to your liking.
Fresh basil darkens quickly when heated. Add it off the heat at the very end for the brightest color and flavor; if you need to reheat the sauce, add fresh basil again just before serving.

Make ahead

The sauce can be made 1 day ahead, cooled completely, and stored in an airtight container in the refrigerator. Reheat gently over medium-low heat, stirring occasionally, until warmed through. Stir in fresh basil just before serving for the brightest flavor. The sauce also freezes beautifully for up to 3 months.

Storage & reheating

Room temperature: up to 2 hours (cool to room temp first). Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months in a freezer-safe container or resealable bag. To reheat: thaw in the refrigerator overnight, then warm over medium-low heat in a pot, stirring occasionally, until heated through (about 5–7 minutes). If reheating from frozen, cook over medium-low heat for 10–12 minutes, stirring often, then cover if needed to prevent splattering.

Substitutions

heavy cream (or full-fat Greek yogurt) → full-fat Greek yogurt or sour cream. Use the same amount. Bring yogurt or sour cream to room temperature before stirring in off the heat to prevent curdling. The sauce will be slightly tangier but equally creamy.
crushed tomatoes (canned or fresh) → fresh diced tomatoes (about 2 pounds / 900 g, seeded and drained). Use ripe summer tomatoes. Since fresh tomatoes contain more water, increase the simmer time by 2–3 minutes to allow the sauce to reduce and concentrate. The flavor will be brighter but slightly less intense than canned.
fresh basil leaves → fresh parsley (flat-leaf) or a combination of parsley and dried oregano (1 teaspoon dried oregano). Parsley is milder; oregano adds an herbaceous depth. Add dried herbs earlier in the cooking process (in step 2) so the flavor develops fully.
boneless, skinless chicken breast → boneless, skinless chicken thighs (cut into ¾-inch / 2 cm cubes). Thighs are fattier and more flavorful; they require 2–3 extra minutes of simmering to cook through. They won't dry out as easily as white meat, making them forgiving for beginners.