Creamy tomato one-pot chicken

This chicken dish is a creamy, tomato-ey, cheesy one-pan wonder.
This chicken dish is a creamy, tomato-ey, cheesy one-pan wonder. Photo: Katrina Meynink

Think of this dish as less of a recipe and more of a formula for winter eating because let's be honest, creamy tomato-ey cheesy meals are comfort personified. Bone-in chicken works best for this braisey number. It may take a little longer to cook than flash frying a chicken breast, but there is so much more flavour and the result is tender and glorious chicken with crisp tanned skin.


2 tbsp olive oil

4 skin-on chicken supremes (chicken breast with wing bone attached)

1 onion, finely diced

2 marinated red peppers (jarred roasted capsicum), sliced

1 tbsp fennel seeds

3 garlic cloves, crushed

400g can crushed tomatoes

2 tbsp tomato paste

¾ cup chicken stock

pinch brown sugar

½-1 cup pouring cream

To top

young, small Tuscan kale leaves

¼ cup grated parmesan

chilli flakes


1. Add the oil to an ovenproof frying pan. Add the chicken, skin side down, and cook until the skin appears crisp and golden, about 10 minutes. Using tongs, remove the chicken from the pan and set aside.

2. Add the onion to the pan and cook until pale and translucent, about 5-8 minutes. Add the peppers, fennel seeds and garlic. Cook for another few minutes until fragrant then add the tomato paste, stir to coat, then add the tinned tomatoes, stock and brown sugar. Taste and check for seasoning. Simmer for about 10-15 minutes, then slowly add the cream, stirring to combine – I like to start with the smallest amount of cream and add more to taste, depending on how strong the tomato flavour is.

3. Return the chicken to the pan, skin side up, and continue to simmer until the chicken has warmed through, about 5-7 minutes.

4. Turn off the heat, push the kale leaves into the tomato mixture (they will soften in the residual heat). Sprinkle generously with parmesan and chilli flakes and serve.