I turned simple pantry staples into a Keto Tomato Basil Chicken Skillet with a full-bodied tomato basil cream sauce and a small secret that makes it stand out among Clean Keto Chicken Recipes.
I love a skillet that feels like dinner out but takes less time and zero guilt. My Keto Tomato Basil Chicken Skillet hides a full-bodied tomato basil cream sauce that somehow tastes richer than it has any right to, and yes it’s ready in about 45 minutes.
I sear boneless skinless chicken breasts for a little crust, then let the sauce do the heavy lifting, finished with fresh basil leaves that make the whole thing sing. This is the kind of Clean Keto Chicken Recipes find I brag about, and somehow it doubles as Comfort Food Keto when you need it.
Ingredients
- Chicken breasts: Lean protein, low carb, keeps you full and helps keep muscle after weightloss
- Cherry tomatoes: Sweet and tangy adds fiber vitamin C and bright freshness to the skillet
- Heavy cream: Rich and creamy boosts calories and fat for keto, makes sauce silky smooth
- Parmesan cheese: Salty umami punch lots of calcium and protein melts into a savory finish
- Fresh basil: Herbaceous adds aromatic lift and slightly sweet peppery notes low in carbs
- Garlic: Pungent gives depth and savory warmth may aid immunity use sparingly if raw
- Olive oil: Heart healthy fats helps sear chicken and carries flavors use good quality
Ingredient Quantities
- 1 1/2 lb boneless skinless chicken breasts, about 2 large
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil (or avocado oil)
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup chicken broth
- 1 cup heavy cream
- 2 oz cream cheese, softened
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes, optional
- 1/4 cup fresh basil leaves, chopped plus extra for garnish
- 1 tbsp lemon juice, optional
How to Make this
1. Pat chicken dry, season both sides well with salt and plenty of black pepper, then if they’re uneven, press or slice them to about 1/2 inch thickness so they cook evenly.
2. Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering, add chicken and sear 4 to 5 minutes per side until golden and just cooked through, transfer to a plate and tent loosely with foil to rest.
3. Reduce heat to medium, add the remaining 1 tablespoon oil and 1 tablespoon butter, toss in minced garlic and cook 30 seconds until fragrant but not brown.
4. Add halved cherry tomatoes and cook for 3 to 4 minutes, smashing a few with the back of a spoon so they release juices and give the sauce body.
5. Pour in 1/2 cup chicken broth to deglaze the pan, scraping up browned bits, then let it simmer 1 to 2 minutes to reduce slightly.
6. Stir in 1 cup heavy cream, 2 ounces softened cream cheese and 1/2 cup grated Parmesan, whisking or stirring until smooth and slightly thickened, then add 1 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes if you want heat.
7. Return chicken to the skillet, spoon sauce over each piece, add 1/4 cup chopped fresh basil and 1 tablespoon lemon juice if using, simmer gently 3 to 5 minutes so flavors meld and chicken reaches 165°F; if sauce gets too thick, thin with a splash more broth.
8. Taste and adjust salt and pepper, let chicken rest in the sauce a couple minutes off the heat so it stays juicy.
9. Serve topped with extra chopped basil and an extra sprinkle of Parmesan, scoop lots of the creamy tomato basil sauce over each piece.
Equipment Needed
1. Large heavy-bottomed skillet (about 12 in) — for searing and the cream sauce
2. Tongs — for flipping the chicken
3. Chef’s knife and cutting board — to trim, slice, and halve tomatoes
4. Meat mallet or rolling pin wrapped in plastic — to pound breasts to 1/2 in if needed
5. Measuring cups and spoons — 1 cup and 1/2 cup plus teaspoons
6. Wooden spoon or heatproof spatula — for smashing tomatoes and stirring the sauce
7. Whisk — to smooth out the cream, cream cheese and Parmesan
8. Instant-read thermometer plus a plate and foil to rest the chicken on
FAQ
Keto Tomato Basil Chicken Skillet Recipe Substitutions and Variations
- Heavy cream: swap for 1 cup full fat coconut cream (unsweetened) if you want dairy free; it’s still keto but will give a mild coconut note. Another option is 1 cup mascarpone thinned with 2 tbsp water for extra richness.
- Chicken broth: use 1/2 cup bone broth or low sodium vegetable broth instead, same amount. Both add good savory depth without changing the recipe much.
- Parmesan cheese: replace 1:1 with Pecorino Romano or grated Asiago for a similar salty, nutty kick that melts well.
- Cherry tomatoes: try 1/4–1/2 cup chopped sun dried tomatoes (packed in oil, drained) for concentrated flavor, or roasted red pepper strips for a sweeter, lower-acid swap. You can also omit tomatoes and add extra basil plus a squeeze of lemon for brightness.
Pro Tips
– Pound or butterfly the breasts so theyre the same thickness, youll get a faster even sear and no chewy edges. Do it between plastic wrap or a zip bag so you dont make a mess.
– Dont crowd the pan, sear in a hot skillet with oil first to get that brown crust, then finish in the sauce so the chicken stays juicy. If your pan is too full it will steam instead of browning.
– Add garlic low and slow once the heat is down a bit, garlic goes from fragrant to bitter in seconds. If it starts to brown toss in the tomatoes right away to cool things down.
– Soften the cream cheese before it goes into the hot liquid and whisk well, this helps the sauce stay silky instead of lumpy. If the sauce tightens up too much, loosen with a splash of extra broth or a little pasta water.
– Taste and finish at the end with basil and a squeeze of lemon, that brightens the whole dish. Also let the chicken rest a couple minutes in the sauce off the heat so it stays moist and the flavors blend.
Keto Tomato Basil Chicken Skillet Recipe
I turned simple pantry staples into a Keto Tomato Basil Chicken Skillet with a full-bodied tomato basil cream sauce and a small secret that makes it stand out among Clean Keto Chicken Recipes.
4
servings
709
kcal
Equipment: 1. Large heavy-bottomed skillet (about 12 in) — for searing and the cream sauce
2. Tongs — for flipping the chicken
3. Chef’s knife and cutting board — to trim, slice, and halve tomatoes
4. Meat mallet or rolling pin wrapped in plastic — to pound breasts to 1/2 in if needed
5. Measuring cups and spoons — 1 cup and 1/2 cup plus teaspoons
6. Wooden spoon or heatproof spatula — for smashing tomatoes and stirring the sauce
7. Whisk — to smooth out the cream, cream cheese and Parmesan
8. Instant-read thermometer plus a plate and foil to rest the chicken on
Ingredients
1 1/2 lb boneless skinless chicken breasts, about 2 large
Salt and freshly ground black pepper, to taste
2 tbsp olive oil (or avocado oil)
2 tbsp butter
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1/2 cup chicken broth
1 cup heavy cream
2 oz cream cheese, softened
1/2 cup freshly grated Parmesan cheese
1 tsp Italian seasoning
1/4 tsp red pepper flakes, optional
1/4 cup fresh basil leaves, chopped plus extra for garnish
1 tbsp lemon juice, optional
Directions
- Pat chicken dry, season both sides well with salt and plenty of black pepper, then if they're uneven, press or slice them to about 1/2 inch thickness so they cook evenly.
- Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering, add chicken and sear 4 to 5 minutes per side until golden and just cooked through, transfer to a plate and tent loosely with foil to rest.
- Reduce heat to medium, add the remaining 1 tablespoon oil and 1 tablespoon butter, toss in minced garlic and cook 30 seconds until fragrant but not brown.
- Add halved cherry tomatoes and cook for 3 to 4 minutes, smashing a few with the back of a spoon so they release juices and give the sauce body.
- Pour in 1/2 cup chicken broth to deglaze the pan, scraping up browned bits, then let it simmer 1 to 2 minutes to reduce slightly.
- Stir in 1 cup heavy cream, 2 ounces softened cream cheese and 1/2 cup grated Parmesan, whisking or stirring until smooth and slightly thickened, then add 1 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes if you want heat.
- Return chicken to the skillet, spoon sauce over each piece, add 1/4 cup chopped fresh basil and 1 tablespoon lemon juice if using, simmer gently 3 to 5 minutes so flavors meld and chicken reaches 165°F; if sauce gets too thick, thin with a splash more broth.
- Taste and adjust salt and pepper, let chicken rest in the sauce a couple minutes off the heat so it stays juicy.
- Serve topped with extra chopped basil and an extra sprinkle of Parmesan, scoop lots of the creamy tomato basil sauce over each piece.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 344g
- Total number of serves: 4
- Calories: 709kcal
- Fat: 49g
- Saturated Fat: 24.6g
- Trans Fat: 0.12g
- Polyunsaturated: 3g
- Monounsaturated: 15g
- Cholesterol: 258mg
- Sodium: 615mg
- Potassium: 545mg
- Carbohydrates: 5g
- Fiber: 0.6g
- Sugar: 1.5g
- Protein: 57g
- Vitamin A: 1200IU
- Vitamin C: 5mg
- Calcium: 150mg
- Iron: 2mg
