CREAMY TOMATO BASIL SKILLET CHICKEN

I am obsessed with easy skillet chicken recipes lately. There’s just something about an entree you can prepare in under 30 minutes with simple ingredients. Something ahhhhmazing.

The present formula is Creamy Tomato Basil Skillet Chicken. It’s actually about this sauce, companion. It has similar layered wealth of tomatoes, basil, and garlic that you’ll discover in the soup.Plus there’s a ton of it so I suggest serving this with pasta, zoodles (presented beneath), or spaghetti squash. You can even serve it on top of basically arranged veggies. That way you exploit the velvety tomato basil goodness.I tried different things with various types of tomatoes and even with utilizing canned tomatoes. In the end new roma tomatoes won the day. I likewise throw in a couple of cherry tomatoes while the sauce is stewing. They’ll stay entire however mollify and burst in the warmth.

I utilize four chicken bosoms cut level to make eight slight 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 prefer.This dish is prepared in less than 30 minutes. Indeed, ma’am! Who doesn’t value a brisk dinner you can prepare on a bustling weeknight?If you love tomatoes and basil this one will be a top choice of yours. It’s immediately gotten a top choice of mine.

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
1 – 1 1/2 tbsp arrowroot flour
1 – 1 1/2 tbsp cold water.

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.
To thicken sauce, turn off heat. Shake together 1 tablespoon arrowroot flour and 1 tablespoon cold water in a small jar. Pour flour slurry into the sauce and stir. Sauce will begin to thicken quickly as you stir. If you want an even thicker sauce, repeat steps with another 1/2 tablespoon arrowroot flour and 1/2 tablespoon water. (Be sure not to add the arrowroot flour directly to the sauce or you’ll end up with clumps. It must be shaken with equal parts water before being added to sauce.) Sprinkle chopped fresh basil on top of chicken before serving.

NOTES

Do not 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. 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.