Creamy Tomato Basil Skillet Chicken

Creamy Tomato Basil Skillet Chicken

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. I prefer Thai Kitchen (make sure it says unsweetened and does not say low fat) but there are other brands that work well too!

Nutritional information is for 1 chicken breast plus 1/4 of the sauce. If you slice each breast in half and end up with 8 thin cutlets remember that 2 of those cutlets is the equivalent of 1 breast. If you only have 1 thin cutlet then you'll need to 1/2 the nutritional info.

Nutrition

Serving: 1chicken breast + 1/4 sauce | Calories: 431kcal | Carbohydrates: 9g | Protein: 51g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 145mg | Sodium: 779mg | Potassium: 1415mg | Fiber: 3g | Sugar: 4g | Vitamin A: 86.9% | Vitamin C: 35% | Calcium: 7.7% | Iron: 17.3%

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