This healthy Tomato Basil Chicken that is ready in less than thirty minutes is also low carb, gluten-free, paleo, and Whole30 friendly but most importantly it's delicious.
Last week the fridge was looking pretty barren but the last thing I wanted to do was run out to the grocery store. It was already late and I just couldn't face the idea of packing into the car, fighting rush hour traffic, and then wandering around the store trying to decide what to eat. Instead I did a quick once over of the fridge and pantry and decided that with chicken breasts, canned San Marzano tomatoes, and fresh basil - there must be something yummy to be had. I also needed something fast because we were starving.
Not quite sure of my plan, I started by pounding out the chicken and coating it in salt, pepper, and oregano. Then I quickly cooked it in olive oil while I figured out the rest of my plan. Once the chicken was cooked, I added the garlic to the pan and let that cook for a minute and then added the tomatoes, thinking I would make a quick tomato sauce for the chicken and serve it alongside some pasta or rice. However after adding the tomatoes and letting it simmer for a bit, there was still something missing. It was a bit too acidic and missing richness. That's when I decided to add butter! And the resulting sauce was delicious, like we were spooning it out of the pan delicious. Tossed with some fresh basil - this chicken is a dish you will want to make again and again.
Tomato Basil Chicken
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- 1.33 lbs. boneless skinless chicken breasts
- 1 tsp. oregano
- Salt and pepper
- 1 tbsp. olive oil
- 4 U cloves garlic, minced
- 20 oz. canned San Marzano tomatoes
- 2 tbsp. butter
- 1/2 cup basil, chopped
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Pound or slice the chicken horizontally into 1 inch thick pieces. This will ensure they cook uniformly. Sprinkle with salt, pepper, and oregano on both sides.
Heat the olive oil in a skillet over medium high heat. Add the chicken and cook for 3-5 minutes per side or until browned and cooked through. Remove and set aside.
Add the garlic to the pan and cook for 30 seconds until fragrant but not burning. Add the tomatoes and bring to a simmer. Turn heat down to low and let simmer for 15 minutes, breaking the tomatoes up with a wooden spoon if desired.
Add the butter and basil. Stir until butter melts. Add the chicken and cook 1-2 minutes while coating with the sauce. Season with salt and pepper if needed. Serve immediately.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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