These incredible one-pot chicken dinner recipes are so easy, you can even whip them up on a busy weeknight.
One Pot Meals with chicken adds so much flavor to life. There’s nothing more satisfying than making an entire meal in one pan, and then only having one thing to clean, in simple terms one-pot chicken recipes mean less clean-up time for you, and more time to enjoy the flavorful dish. There are a variety of easy, one-pot chicken recipes that are perfect for when we are low on energy and need some refreshment. Here are some one pot chicken recipes, take a look:-
1. One-Pot Chicken Alfredo
This creamy, cheesy chicken fettuccine Alfredo isn’t particularly complex, but it’s incredibly comforting. You’ll get a beautiful peppery kick and nutty undertones from the whole-wheat pasta. Since it’s a one-pot meal, you won’t have as many dishes to wash!
- Olive oil, 1 tbsp
- 2 boneless, skinless, 6 chicken breasts
- 2 tablespoons of regular flour
- 1 cup of low-fat milk
- 3 minced garlic cloves
- 1.5 cups of water
- 3/4 cup of grated Parmesan cheese
- 1 tbsp. of low-fat cream cheese
- 12 teaspoons of pepper
Heat oil in a large oven at a medium-high heat. Add chicken; cook until it is brown on both sides for 7 to 8 minutes.
Whisk together flour and 1/4 cup milk; keep it aside.
Cook the garlic in the pot for one minute while frequently stirring. Add the remaining 1 1/4 cups of milk and the water, cover, and then bring to a boil. Add the pasta; cover and simmer for 8 minutes while stirring occasionally. Add the milk-flour mixture and chicken, and stir. Cook for an additional 3 minutes, or until the pasta is al dente.
Remove from heat; add Parmesan, cream cheese and pepper; stir until the cheese is melted. Serve immediately.
2. Chicken Parmesan Pasta
For a quick and simple dinner with little cleaning, this chicken Parmesan pasta employs the one-pot pasta technique to cook your noodles, chicken, and sauce all in one skillet. For a lovely cheese crust, finish the dish under the broiler.
- Two tablespoons of extra virgin olive oil
- Whole-wheat breadcrumbs, 1/4 cup
- 1 tablespoon and 1 teaspoon of split minced garlic
- 1 kg of boneless and skinless chicken breast
- 1 teaspoon of seasoning mix
- 3 cups of chicken broth
- 1 ½ cups of tomato-crushed
- 12 tablespoons of mozzarella cheese
- Parmesan cheese, 1/4 cup
- 14 cups finely chopped fresh basil
Heat 1 tablespoon of oil in a large oven over medium-high heat. Add panko and 1 teaspoon of garlic. Cook and stir it until the panko is golden brown for 2 minutes. Transfer to a small bowl and set aside. Wipe out the pan.
Over medium-high heat, preheat the remaining 1 tablespoon of oil in the pan. Add the remaining 1 tablespoon of garlic, salt, and the chicken. Cook for about 2 minutes, stirring regularly, or until the outside of the chicken is no longer pink. Tomatoes, broth, and penne are added. Bring to a boil, then simmer, covered, stirring often, for 15 to 20 minutes, or until the penne is cooked and the sauce has thickened and decreased.
In the meantime, place an oven rack in the top-right corner of the oven. Add mozzarella to the penne mixture once the pasta is done cooking. Broil the dish for about a minute, or until the mozzarella is bubbling and starting to brown. Sprinkle basil, Parmesan, then the panko mixture over top.
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3. Chicken Scarpariello
Chicken Scarpariello is a tasty Italian-American dish with juicy chicken thighs, sweet Italian sausage, and a vinegary, sweet-sour pan sauce.
- 6 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground pepper
- All-purpose flour
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, halved and smashed
- 4 rosemary sprigs
- 1/3 cup hot pickled cherry plus 2 tablespoons brine
- 2 cups low-sodium chicken broth
- 1 tablespoon fresh lemon juice
- 3 sweet Italian sausages
- 2 shallots, halved and thinly sliced (3/4 cup)
Turn the oven on to 375°F. Chicken should be lightly dusted with flour and salt and pepper before being cooked. Oil should be heated over medium-high in a braiser pan or a sizable straight-sided ovenproof skillet. Add the chicken in one layer, skin-side down, when it begins to shimmer.
Cook for 6 to 8 minutes total, flipping ounce, until both sides are brown. Place on a platter. For about 5 minutes, add the sausages to the pan and cook, rotating regularly, until browned all over but not fully cooked. Transfer to a platter alongside the chicken.
Reduce heat to medium; add shallots and garlic to pan; cook, stirring occasionally, for about 3 minutes, or until tender and lightly brown in spots. Add the pepper brine and rosemary, and cook for a few seconds, or until the liquid has mostly evaporated. Boil for 8 to 10 minutes, cutting the amount of broth and lemon juice in half.
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Return the peppers and chicken to the pan, skin-side up and any remaining juices. Roast for 15 minutes after transferring the pan to the oven. Sausage should be third-sliced on the bias and placed in a skillet in the meantime.
Continue cooking and check the chicken using a thermometer (near but not touching bones) registers 165°F and sausages are just cooked through, about 5 minutes or more. Then it is ready to serve.
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