Skinny One-Pot Chicken with Tomato Cream Sauce

Skinny One-Pot Chicken with Tomato Cream Sauce|


  • 2 lbs boneless, skinless chicken thighs, cut into 6 pieces
  • 1 1/2 tsp salt
  • 1 tsp ground black pepper
  • 2 tsp paprika
  • 1/4 tsp crushed red pepper (or to taste)
  • 1 14.5 oz can diced red tomatoes
  • 2-3 cups baby spinach
  • 2 portabello mushrooms, sliced
  • 8-10 button mushrooms, sliced
  • 2 garlic cloves, crushed
  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 2 tbsp dijon mustard
  • 3 1/2-4 cups low sodium chicken broth
  • 4 oz reduced fat plain cream cheese
  • chopped parsley for garnish (optional)


  1. In a large bowl combine chicken thighs, 1/2 tsp salt, black pepper, 1 tsp paprika. Set aside.
  2. Heat olive oil on medium-high to high heat. Once almost smoking hot, add chicken and allow to sear and caramelize about 3-4 minutes on each side. Remove chicken from pan and set aside.
  3. Add mushrooms and 1 tsp salt. Cook for 2-3 minutes, until the mushrooms release water and then start to soften and caramelize. Continue cooking for 3 more minutes. Add garlic cloves and spinach. Saute until spinach is wilted. Add crushed red pepper and paprika. and continue to cook for 2 more minutes. Add diced tomatoes and cook until most of the water has evaporated.
  4. Slowly pour in 3 1/2 cups chicken broth and bring to a boil. Reduce heat to simmer. Stir in cream cheese and allow to fully melt and blend into the sauce. Add in butter and let melt.
  5. Arrange cooked chicken pieces in the pan by making wells into the sauce to submerge chicken.
  6. Cover and simmer for 15 minutes, until chicken is fully cooked.
  7. Remove lid and increase the heat to medium high. Stir in dijon mustard and cook until sauce is to desired consistency. If sauce is too thick, add remaining chicken broth.
  8. Garnish with parsley and serve hot.