Creamy Tomato Basil Chicken

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Creamy tomato basil chicken is a simple, easy, and gourmet dinner that is packed with garden-fresh flavor. The best part is this is a dairy free and gluten free dinner option for those who are sensitive to those foods.

Right now our CSA box is full of basil. Bags and bags of it. I'm honestly not sure what I am going to do with it, but I love that herbal smell of the basil. As soon as we open our box, it just smells like the garden. It pairs well with the juicy, ripe tomatoes.

Learn how to make tender chicken in a creamy sauce that is perfect on top of rice or cauliflower rice. So simple and a great way to wind down from summer. Did I mention this is also a one pan meal?

How to Get Tender Chicken

Marinade, Marinade, Marinade

Give your chicken time to marinade before cooking it. Otherwise, its more likely to dry out and get tough. The marinade gives it a little more hydration and flavour.

Tenderize the Meat

Use a meat mallet to tenderize the meat a little before cooking.

Don't Overcook Chicken

A good rule of thumb is not to overcook most meat, but chicken can especially get tough when overcooked. So be careful and use a meat thermometer. Once the chicken has reached 165 degrees F, remove it from the heat. You can always cut it open and check.

Ingredients

4 chicken breasts boneless and skinless
20 oz coconut cream
2 medium tomatoes diced
1 onion diced
4-5 cloves garlic minced
handful fresh basil chopped
2 tablespoon butter
¼ cup lemon juice
3 tablespoon paprika
2 tablespoon dried oregano
2 tablespoon dried basil
1 teaspoon cayenne pepper
salt and pepper to taste

How to Make Creamy Tomato Basil Chicken:

About an hour before cooking, mix together the spices and remove a tablespoon or so of the spice mixture.

Mix the removed spice mixture with the lemon juice and marinade the chicken with it. Let the chicken sit for an hour.

After an hour, divide the butter between the two skillets and preheat the skillets to medium high heat.

Once heated, add the chicken to the pans and cook on each side for 7 minutes. They should be slightly browned.

Remove the chicken from the pan and add the onion and garlic. Sauté until translucent.

Then, add in the coconut cream, tomatoes, and remaining spice mixture and stir together.

Add the chicken back into the pan and cover. Cook the chicken for 20 minutes flipping halfway through.

Once the chicken reaches an internal temperature of 165°F, remove from heat.

Serve with fresh basil and over a plate of cauliflower rice or rice.

* Optional: You can swap coconut milk for coconut cream and add a little arrowroot starch to thicken. It just won't be as creamy.

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