10 Chicken Breast Recipes Using One Pot

Did you know that professional chefs often rely on a specific "one-pot technique" to keep chicken breasts from drying out while maximizing flavor absorption? You'll find this method transforms ordinary chicken into restaurant-quality meals, while saving you time and effort in the kitchen. From creamy garlic to zesty Mediterranean, these 10 recipes showcase how a single pot can capture complex flavors and create perfectly tender results. Let's explore the secrets behind these chef-inspired dishes that'll revolutionize your weeknight cooking.

Creamy Garlic Chicken With Fresh Herbs

Fresh herbs elevate the classic creamy garlic chicken to new heights, adding layers of bright, aromatic flavors that complement the rich sauce perfectly. The combination of thyme, parsley, and sage creates a sophisticated profile while maintaining the comforting essence of the original dish.

This version transforms the traditional recipe into a more refined meal, perfect for both casual family dinners and special occasions. The herbs infuse into the cream sauce during cooking, creating an aromatic experience that makes this one-pot wonder truly memorable.

• 4 boneless, skinless chicken breasts
• 2 cups heavy cream
• 8 cloves garlic, minced
• 2 tablespoons butter
• 1 teaspoon salt
• 2 tablespoons fresh thyme leaves
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh sage, finely chopped
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Allow chicken breasts to reach room temperature, then season with salt and pepper on both sides.

Heat butter and olive oil in a large pot over medium heat until the butter is melted and bubbling. Add chicken breasts and cook for 5-7 minutes on each side until golden brown. Remove chicken from the pot and set aside.

In the same pot, add minced garlic and half of the fresh herbs (thyme, sage, and parsley). Cook for 30-45 seconds until fragrant, stirring constantly to prevent the garlic from burning.

Pour in the heavy cream, scraping the bottom of the pot to incorporate all the flavorful browned bits. Return the chicken to the pot and reduce heat to low. Cover and simmer for 15-20 minutes until the chicken is cooked through and the sauce has thickened to your desired consistency.

In the final 2 minutes of cooking, stir in the remaining fresh herbs, reserving a small amount for garnish.

For optimal results, choose herbs that are bright green and fresh, avoiding any wilted or browning leaves. The sauce will continue to thicken as it cools, so consider removing the dish from heat when the sauce is slightly thinner than desired.

If using dried herbs instead of fresh, reduce the quantities by two-thirds, as dried herbs are more concentrated in flavor.

Lemon Butter Chicken and Wild Rice

Lemon butter chicken served over wild rice is a comforting one-pot meal that combines savory and citrus flavors. The wild rice adds a nutty, earthy element while soaking up the bright lemon butter sauce, creating a perfectly balanced dish.

As the chicken and rice cook together, the flavors meld beautifully, with the butter and lemon juice creating a silky sauce that coats both the tender chicken and each grain of rice. This dish transforms simple ingredients into an elegant meal while keeping cleanup minimal.

• 4 boneless, skinless chicken breasts
• 1½ cups wild rice blend
• 4 tablespoons butter
• 2 lemons (juice and zest)
• 3 cups chicken broth
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

In a large heavy-bottomed pot over medium-high heat, melt 2 tablespoons of butter. Season chicken breasts with salt and pepper, then sear for 4-5 minutes on each side until golden brown. Remove chicken from pot and set aside.

Add remaining butter to the pot along with diced onion and garlic. Sauté until onion becomes translucent, about 3-4 minutes. Add wild rice blend and stir to coat with butter, cooking for 2 minutes to lightly toast the rice.

Pour in chicken broth, lemon juice, lemon zest, and thyme, stirring to combine and scraping any browned bits from the bottom of the pot. Return chicken breasts to the pot, nestling them into the rice mixture.

Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until rice is tender and chicken is cooked through. Remove from heat and let stand covered for 10 minutes before serving. Garnish with fresh parsley.

For optimal results, choose a wild rice blend that has similar cooking times for all components. If the liquid absorbs too quickly before the rice is fully cooked, add additional hot chicken broth ¼ cup at a time.

The dish can be made ahead and reheated gently with a splash of broth to maintain moisture. Leftovers will keep well refrigerated for up to 4 days.

Mediterranean Olive and Tomato Chicken

Mediterranean Olive and Tomato Chicken combines the bright flavors of the Mediterranean with tender chicken breasts in a single pot. The dish features a vibrant sauce made with fresh tomatoes, Kalamata olives, and aromatic herbs that infuse the chicken with bold, savory flavors.

This one-pot wonder transforms simple ingredients into a restaurant-quality meal while keeping cleanup to a minimum. As the chicken simmers in the tomato-olive sauce, it absorbs the Mediterranean essence while remaining juicy and tender, creating a perfect balance of flavors that transport you to the sunny coasts of the Mediterranean.

• 4 boneless, skinless chicken breasts
• 2 cups cherry tomatoes, halved
• 1 cup Kalamata olives, pitted
• 4 cloves garlic, minced
• 1 red onion, diced
• 2 tablespoons olive oil
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1/2 cup fresh basil, chopped
• Salt and pepper to taste

Heat olive oil in a large pot over medium-high heat. Season chicken breasts with salt and pepper, then place them in the pot. Cook for 5-6 minutes on each side until golden brown. Remove chicken and set aside.

Add diced onion to the same pot and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant. Pour in chicken broth, scraping the bottom of the pot to release any browned bits.

Add halved cherry tomatoes, Kalamata olives, oregano, and thyme. Return chicken breasts to the pot, nestling them into the sauce. Reduce heat to low, cover, and simmer for 15-20 minutes until chicken is cooked through and tomatoes have broken down into a sauce.

In the last 5 minutes of cooking, stir in fresh basil and adjust seasoning with salt and pepper to taste.

For the best results, choose tomatoes that are ripe but still firm, as they'll maintain their shape better during cooking. The dish can be served immediately or stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth if the sauce has thickened too much.

For extra flavor, consider adding a sprinkle of crumbled feta cheese just before serving.

Tuscan Spinach Chicken in White Wine

Tuscan Spinach Chicken in White Wine combines classic Italian flavors with tender chicken breasts in a rich, wine-infused sauce. The addition of fresh spinach and sun-dried tomatoes creates a colorful and nutritious one-pot meal that's both elegant and easy to prepare.

This Mediterranean-inspired dish transforms simple chicken breasts into a restaurant-quality entrée, where the white wine adds depth and complexity to the sauce. The spinach wilts perfectly into the creamy mixture, while sun-dried tomatoes provide bursts of intense flavor throughout the dish.

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach
• 1 cup white wine (Pinot Grigio or Sauvignon Blanc)
• 1/2 cup sun-dried tomatoes, chopped
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese

Season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large pot over medium-high heat. Add chicken breasts and cook for 5-6 minutes on each side until golden brown. Remove chicken from the pot and set aside.

In the same pot, add minced garlic and cook for 1 minute until fragrant. Pour in white wine and scrape the bottom of the pot to release any browned bits. Allow wine to reduce by half, about 3-4 minutes.

Add chicken broth and heavy cream, stirring to combine. Return chicken to the pot and reduce heat to medium-low. Cover and simmer for 10-12 minutes. Add sun-dried tomatoes and spinach, cooking until spinach wilts and chicken is cooked through, about 3-4 minutes more. Stir in Parmesan cheese until melted and sauce is slightly thickened.

For optimal results, choose a dry white wine and avoid cooking wines from the grocery store. The dish can be made ahead and reheated gently on the stovetop, though you may need to add a splash of cream or broth to maintain the desired sauce consistency. Fresh basil can be added as a garnish just before serving for an extra layer of flavor and presentation.

Mexican Salsa Verde Chicken

Mexican Salsa Verde Chicken transforms ordinary chicken breasts into a zesty, south-of-the-border feast using just one pot. The bright, tangy flavors of tomatillos and green chilies combine with tender chicken to create a dish that's both comforting and exciting.

This versatile recipe brings together authentic Mexican flavors while keeping cleanup minimal. The chicken slowly simmers in salsa verde, absorbing the vibrant flavors of cilantro, lime, and roasted tomatillos while remaining juicy and tender. The result is a restaurant-quality dish that's surprisingly simple to prepare at home.

• 4 boneless, skinless chicken breasts
• 2 cups salsa verde (store-bought or homemade)
• 1 white onion, diced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1 lime, juiced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh cilantro for garnish

Heat olive oil in a large pot over medium-high heat. Season chicken breasts with salt, pepper, cumin, and oregano on both sides. Place the chicken in the hot pot and sear for 4-5 minutes on each side until golden brown. Remove chicken and set aside.

In the same pot, add diced onion and minced garlic. Sauté for 3-4 minutes until the onion becomes translucent. Pour in the salsa verde and chicken broth, scraping the bottom of the pot to release any browned bits. Return the chicken to the pot and bring the mixture to a simmer.

Reduce heat to low, cover the pot, and let cook for 20-25 minutes or until the chicken is cooked through and tender. Remove the chicken and increase heat to medium-high, allowing the sauce to reduce and thicken slightly for 5 minutes. Return chicken to the pot, add lime juice, and garnish with fresh cilantro before serving.

For optimal results, choose a thick salsa verde to create a rich sauce. If using store-bought salsa, look for one without preservatives for the most authentic flavor.

The dish can be made ahead and reheated, as the flavors actually improve over time. Serve with warm tortillas, rice, or cauliflower rice for a low-carb option. Store leftovers in an airtight container for up to 4 days in the refrigerator.

Thai Coconut Curry Chicken

Thai coconut curry chicken combines the richness of coconut milk with aromatic Thai curry paste to create a vibrant, flavorful one-pot meal. The chicken breasts remain tender while soaking up the complex flavors of lemongrass, galangal, and traditional Thai spices that infuse the creamy sauce.

This comforting dish strikes a perfect balance between sweet, savory, and spicy elements, while the coconut milk creates a silky smooth curry sauce that coats each piece of chicken. The one-pot cooking method allows the flavors to develop and meld together, resulting in a restaurant-quality Thai dish that's surprisingly simple to prepare at home.

• 4 boneless, skinless chicken breasts
• 2 cans (14 oz each) coconut milk
• 3 tablespoons Thai red curry paste
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 onion, sliced
• 2 tablespoons vegetable oil
• 2 kaffir lime leaves (optional)
• 1 cup bamboo shoots
• Fresh Thai basil leaves
• Salt to taste

Heat vegetable oil in a large pot over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown. Remove the chicken from the pot and set aside.

Add the sliced onions and bell peppers to the same pot, cooking until the onions become translucent, about 3-4 minutes. Stir in the Thai red curry paste and cook for another minute until fragrant.

Pour in the coconut milk, fish sauce, and brown sugar, stirring to combine while scraping any browned bits from the bottom of the pot.

Return the chicken to the pot and add the kaffir lime leaves if using. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes until the chicken is cooked through.

Add the bamboo shoots during the last 5 minutes of cooking. Remove from heat and garnish with fresh Thai basil leaves.

For the best results, use full-fat coconut milk as it provides the richest and creamiest sauce. The curry paste can be adjusted according to your spice preference, and the sauce can be thickened by simmering uncovered for a few extra minutes.

If storing leftovers, keep in an airtight container for up to 3 days, though the sauce may separate when chilled – simply reheat gently while stirring to recombine.

Mushroom and White Wine Braised Chicken

Mushroom and White Wine Braised Chicken transforms humble chicken breasts into an elegant, restaurant-quality meal using the convenience of a single pot. The combination of earthy mushrooms, aromatic herbs, and dry white wine creates a sophisticated sauce that perfectly complements the tender chicken.

This classic French-inspired dish builds layers of flavor through careful browning of both the chicken and mushrooms, while the wine deglazes the pot to incorporate all the delicious browned bits. The braising process ensures the chicken remains juicy while allowing the sauce to reduce and concentrate its flavors.

• 4 boneless, skinless chicken breasts
• 16 oz mixed mushrooms, sliced
• 1 cup dry white wine
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 shallot, finely chopped
• 2 sprigs fresh thyme
• 1 cup chicken broth
• 2 tablespoons butter
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Season chicken breasts generously with salt and pepper. Heat olive oil in a large pot over medium-high heat and sear the chicken breasts for 4-5 minutes on each side until golden brown. Remove chicken from the pot and set aside.

In the same pot, add butter and sauté shallots until translucent, about 2 minutes. Add mushrooms to the pot and cook until they release their moisture and begin to brown, about 5-7 minutes.

Add garlic and thyme, cooking for another minute until fragrant. Pour in the white wine, scraping the bottom of the pot to release any browned bits, and let it reduce by half.

Add chicken broth and return the chicken breasts to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes until chicken is cooked through and tender.

Remove the chicken, increase heat to medium-high, and reduce the sauce for 5 minutes until slightly thickened. Return chicken to the pot, garnish with fresh parsley, and serve.

For the best results, choose a dry white wine like Sauvignon Blanc or Pinot Grigio, and avoid cooking wines. Wild mushrooms can be substituted for button mushrooms to enhance the earthy flavors, and the sauce can be further enriched with a splash of heavy cream added during the final reduction.

The dish reheats well and can be stored in the refrigerator for up to 3 days.

Honey Mustard Chicken With Baby Potatoes

Honey mustard chicken with baby potatoes combines sweet and tangy flavors in a convenient one-pot meal that satisfies both protein and starch cravings. The natural sweetness of honey balances perfectly with the sharp kick of Dijon mustard, while the potatoes soak up all the delicious sauce as they cook alongside the chicken.

This dish transforms ordinary chicken breasts into a memorable meal, with the baby potatoes becoming creamy on the inside and slightly crispy on the outside. The sauce creates a glaze that coats both the chicken and potatoes, ensuring every bite is full of flavor.

• 4 boneless, skinless chicken breasts
• 1.5 pounds baby potatoes, halved
• 1/3 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons whole grain mustard
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chicken broth

Preheat the oven to 375°F (190°C). In a bowl, whisk together honey, both mustards, minced garlic, thyme, salt, and pepper until well combined. Set aside half of this mixture for basting later.

Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove chicken from the pan and set aside.

In the same pan, add the halved baby potatoes and chicken broth, scraping the bottom to release any browned bits.

Return the chicken to the pan, nestling it among the potatoes. Pour the reserved honey mustard mixture over everything.

Transfer the pan to the preheated oven and bake for 20-25 minutes, basting halfway through with the remaining sauce. Cook until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender when pierced with a fork.

For optimal results, choose potatoes of similar size to ensure even cooking. If the sauce becomes too thick during cooking, add a splash more chicken broth.

The dish can be made ahead and reheated, though the chicken may be slightly less tender. Fresh herbs like rosemary or parsley can be added just before serving for extra flavor and color.

Cajun Chicken and Andouille Sausage

Cajun spices and the rich combination of chicken and andouille sausage create a hearty, soul-warming dish that brings Louisiana flavors right to your kitchen. This one-pot meal combines tender chicken breasts with spicy andouille sausage, creating a perfect blend of proteins that complement each other naturally.

The key to this dish lies in building layers of flavor, starting with a proper sear on both meats and incorporating the holy trinity of Cajun cooking – onions, celery, and bell peppers. The result is a satisfying meal that captures the essence of New Orleans cuisine while keeping cleanup simple.

• 4 chicken breasts, boneless and skinless
• 1 pound andouille sausage, sliced
• 1 large onion, diced
• 2 celery stalks, chopped
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 2 tablespoons Cajun seasoning
• 2 tablespoons olive oil
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 bay leaf
• Salt and pepper to taste
• 2 green onions, chopped for garnish

Heat olive oil in a large pot over medium-high heat. Season chicken breasts with half the Cajun seasoning and brown them for 5-6 minutes on each side. Remove chicken and set aside.

In the same pot, add the sliced andouille sausage and cook until browned, about 4-5 minutes. Remove sausage and set aside with the chicken.

Add the holy trinity (onions, celery, and bell peppers) to the pot and cook until vegetables are softened, about 5 minutes. Add garlic and remaining Cajun seasoning, cooking for another minute until fragrant.

Pour in the chicken broth and diced tomatoes, scraping the bottom of the pot to release any browned bits. Return the chicken and sausage to the pot, add the bay leaf, and bring to a simmer. Reduce heat to low, cover, and cook for 20-25 minutes until chicken is cooked through and tender.

Remove bay leaf before serving and garnish with chopped green onions. For the best results, adjust the amount of Cajun seasoning based on your heat preference, as different brands vary in spiciness.

The dish can be served over rice or with crusty bread to soak up the flavorful sauce. If the sauce is too thin, simmer uncovered for an additional 5-10 minutes to reduce and thicken it naturally.

French Onion Chicken With Gruyere

French Onion Chicken With Gruyere combines the rich, savory flavors of classic French onion soup with juicy chicken breasts. The caramelized onions create a sweet and umami base, while melted Gruyere cheese adds a nutty, complex layer that transforms this dish into a comforting meal.

This one-pot wonder brings together the best elements of French cuisine in a simplified format. The chicken breasts cook slowly in the rich onion broth, absorbing the flavors while remaining tender, and the broiled cheese topping creates an irresistible golden crust that mirrors the gratinéed surface of traditional French onion soup.

• 4 boneless, skinless chicken breasts
• 3 large yellow onions, thinly sliced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 cups beef broth
• 1 cup chicken broth
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 cup grated Gruyere cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced

Begin by heating butter and olive oil in a large, oven-safe pot over medium heat. Add the sliced onions and cook for 25-30 minutes, stirring occasionally, until they turn a deep golden brown.

Add garlic during the final 2 minutes of caramelizing the onions.

Season chicken breasts with salt and pepper, then nestle them into the caramelized onions. Pour in both beef and chicken broth, add thyme sprigs and bay leaves. Bring to a simmer, cover, and cook for 20-25 minutes until chicken is cooked through.

Remove bay leaves and thyme sprigs. Preheat the broiler. Top the chicken and onions with grated Gruyere cheese and place under the broiler for 2-3 minutes, until cheese is melted and golden brown with some darker spots.

For best results, slice onions uniformly to ensure even caramelization. The key to developing deep flavor is patience during the onion caramelization process – resist the urge to raise the heat to speed it up.

If the onions start to stick, deglaze the pot with a splash of broth. The dish can be prepared up to the point of adding cheese and stored in the refrigerator for up to 2 days before finishing under the broiler.