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Tomato Chicken

Updated Jan 29, 2021Published Jan 9, 2018 By Julia 7 CommentsThis post may contain affiliate links.

Summary:
This is a one-pan chicken dinner for two people, with simple ingredients and minimal prep work. Juicy pan-seared chicken is paired with a savory tomato sauce with prominent basil and garlic flavors, served with cauliflower rice. Great for low carb and gluten free diets.
tomato chicken simmering in a garlic basil sauce

Tomato Chicken

4.8 from 6 votes
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Prep: 10 mins
Cook: 25 mins
Yield: 2 servings
Calories: 690
Net Carbs: 9.5g

INGREDIENTS

  • 1 pound boneless skinless chicken breasts (about 2)
  • 15-ounce can unsalted crushed tomatoes
  • 1 cup basil leaves, sliced into strips (Note 1)
  • 5 cloves garlic, minced
  • 4 tablespoons salted butter, divided
  • 1 tablespoon olive oil
  • 1/8 teaspoon ground cayenne
  • salt and pepper

Cauliflower Rice:

  • 2 cups riced cauliflower (Note 2)
  • 1 tablespoon olive oil

INSTRUCTIONS

  • Prepare Chicken: Slice chicken breasts in half lengthwise to make them thinner. Pat dry with paper towel. Season both sides of all pieces with salt and pepper.
  • Brown Chicken: In wide nonstick pan, add olive oil and 2 tablespoons butter over medium to medium-high heat, stirring until butter is melted and pan is hot. Add chicken breasts in single layer. Cook until each side starts browning, about 4 minutes per side. When chicken is cooked through, transfer to plate. Work in batches if pan is not large enough to hold all at once.
  • Make Sauce: Cool pan by reducing to medium-low heat. Add minced garlic, cooking until golden brown and aromatic, about a minute. Stir in crushed tomatoes and cayenne, loosening any browned bits that have stuck to pan. Increase heat to bring to simmer. Stir in 2 tablespoons butter until melted. Add salt and pepper to taste. Stirring occasionally, simmer for about 5 minutes to slightly thicken sauce; meanwhile, prepare cauliflower in next step.
  • Make Cauliflower Rice: Stir together cauliflower rice and olive oil in heat-proof bowl and microwave until tender, about 3 minutes on high power.
  • Finish & Serve: Reduce pan's heat until barely simmering. Stir in basil. Transfer chicken back to pan to soak up sauce. Serve with cauliflower rice.

NUTRITION

Makes 2 Servings
Amount Per Serving:
Calories 690 (51% from fat)  
Total Fat 39g 60%
   Saturated Fat 17g 83%
Cholesterol 192mg 64%
Sodium 420mg 17%
Net Carb 9.5g  
Total Carb 16.5g 5%
   Dietary Fiber 7g 28%
   Sugars 8.5g  
Protein 59g  
Vitamin A 55% · Vitamin C 153% · Calcium 14% · Iron 34%

PHOTOS

tomato chicken simmering in a garlic basil sauce
close up view of chicken in tomato sauce
lifting up chicken from pan
tomato chicken served with riced cauliflower
tomato chicken served with riced cauliflower

NOTES & TIPS

(1) Basil. I use fresh basil leaves. To slice into strips, I place the leaves on top of each other into one large stack, roll the stack into a log, and thinly slice starting at one end of the log until I end up with many thin strips.
(2) Riced Cauliflower. About 8 ounces weight. I recommend picking up a bag of pre-riced cauliflower in the produce section of U.S. grocery stores — easier than grating cauliflower florets with a box grater or food processor.

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Filed Under: Cooking For Two, Mains: Poultry, Per Serving: 5-10g Net Carbs Tagged With: 31-60min, 6-10ingredients, basil, cauliflower, cayenne, chicken breasts, garlic, gluten free, stovetop, tomatoes

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. She shares simple recipes and guides for keto and low carb diets. Learn more.

Previous Post: « Instant Pot Chili
Next Post: Instant Pot Mushroom Chicken »
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Wylf

I made this for my mother and boyfriend last night. It was very delicious and they loved it! I was worried, because I am not much of a domestic goddess… but it turned out so well it surprised everyone, including myself! What a lovely treat! I can’t thank you enough for sharing this recipe so I could cook up some awesome in my kitchen!

Vote Up3Vote Down  Reply
2 years ago
Gini

This is one of the best recipes I’ve ever made. I ate the leftovers cold the next day. Can’t leave it alone. Big thank you.

Vote Up1Vote Down  Reply
1 year ago
Ashley

Just made this, still eating it, and had to leave a review. This is SO good and so easy. Thank you so much for this recipe! I’ll be trying more for sure!

Vote Up0Vote Down  Reply
6 months ago
Ashley

This is soooo good. I didn’t have cayenne, so I used red pepper flakes and smoked paprika. Definitely going to be a staple from now on! Thank you for the recipe!

Vote Up0Vote Down  Reply
6 months ago
Marianne

Just made this & it was delicious.one of my fav so far!

Vote Up0Vote Down  Reply
1 year ago
Kevin

I made thi tonight and it was delicious.

Vote Up0Vote Down  Reply
2 years ago
Mimi

Oh I bet this is good! I do the same with chicken breasts – cut them horizontally so they are of a more uniform thickness. Works great!

Vote Up0Vote Down  Reply
3 years ago

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