One pan meals are a go to weeknight dinner for me. The less clean up the better wins every time, right? And there is just something so satisfying about making a meal all in one place with few moving parts. This one pan chicken is so easy to throw together, makes lots of leftovers, and can be easily changed up to how you like it! Try it with chicken breast or salmon, over zucchini noodles instead of pasta, or mix in spinach or mushrooms for an extra vegetable.
Makes 4 servings
1 pound chicken thighs
1 28 ounce can crushed tomatoes
1 small onion, chopped
2 garlic cloves, chopped
1 teaspoon tomato paste
1 tablespoon olive oil
¼ teaspoon chili flakes
5-10 fresh basil leaves
Salt and pepper to taste
1 pound pasta or zucchini noodles
Heat a skillet with olive oil over medium high heat. Season chicken with salt and pepper. Brown chicken in pan about 7 minutes on each side. Take chicken out of pan and set aside.
Turn down heat to medium and add a bit more oil. Add garlic and onions, cook until soft about 4 minutes. Add crushed tomatoes, tomato paste, chili flakes, season with salt and pepper. Cook sauce for a few minutes until bubbling and add fresh basil leaves. Place chicken in sauce to soak up the delicious flavor and to finish cooking, about 10 minutes. Serve over pasta or zucchini noodles!