I am fixated on simple skillet chicken formulas recently. There's only something around a course you can plan in less than 30 minutes with basic fixings. Something ahhhhmazing.
The present formula is Creamy Tomato Basil Skillet Chicken. It's actually about this sauce, companion. It has the equivalent layered extravagance of tomatoes, basil, and garlic that you'll discover in the soup.
Furthermore there's a great deal of it so I prescribe serving this with pasta, zoodles, or spaghetti squash. You can even serve it over basically arranged veggies. That way you exploit the smooth tomato basil goodness.
I explored different avenues regarding various types of tomatoes and even with utilizing canned tomatoes. At last new roma tomatoes won the day. I additionally hurl in a couple of cherry tomatoes while the sauce is stewing. They'll stay entire yet mellow and burst in the warmth.
I utilize four chicken bosoms cut level to make eight slim chicken bosom cutlets. In the event that you have a little skillet you can leave your chicken bosoms entirety. You're additionally free to utilize chicken thighs in the event that you favor.
Also try our recipe SKILLET CREAMY GARLIC CHICKEN WITH BROCCOLI
You're going to love this Creamy Tomato Basil Skillet Chicken! It's all about the sauce over perfectly sauteed chicken. Plus it's surprisingly dairy free, gluten free, and Whole30!
Ingredients
Chicken
- 4 chicken breasts
- 2 tbsp olive oil extra virgin
- 1 tbsp dried basil
- salt & pepper
Creamy Tomato Basil Sauce
- 7 roma tomatoes
- 1/2 cup chicken stock
- 1/2 cup canned full fat coconut milk
- 2 garlic cloves or 1 tsp minced garlic
- 10 large fresh basil leaves
- 3/4 tsp salt
- 1/2 tsp pepper
- To Finish
- handful cherry tomatoes
- 5 oz fresh spinach
- chopped fresh basil
Instructions
- Slice your 4 chicken breasts horizontally to create 8 thin breast cutlets. (If you have a smaller skillet you can leave the breasts whole. I like them thin to soak up more sauce and cook faster.)
- Add olive oil to skillet. Heat to medium high heat.
- Add chicken to hot pan. Sprinkle salt, pepper, and dried basil on top of each breast. Cook until browned, about 5 minutes. Flip chicken. Cook until remaining side of chicken is browned, about 5 minutes. (It can take less time if you're using smaller cutlets so keep an eye on them.)
- Remove chicken from the skillet and set aside on a plate.
- Add all sauce ingredients to blender. Blend until smooth.
- Pour blended sauce into the pan. Add spinach and a handful of cherry tomatoes. Stir until spinach is mixed in with sauce. Add your chicken back to the pan. Reduce heat to medium low or low. Cover and simmer for 5 minutes so sauce is heated through and cherry tomatoes are softened.
- Sprinkle chopped fresh basil on top. Serve!
Notes
Do not under any circumstances use any coconut milk other than canned unsweetened coconut milk. I get this question a lot. Canned coconut milk is thick and not as watered down as the kind you'll find in the refrigerated section of the store. It thickens the sauce and helps make it creamy.
Source : https://bit.ly/2SILE75
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