Creamy Tomato Basil Chicken Recipe

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WebCreamy tomato basil chicken skillet. Serve on its own or with pasta! Recipe By: Madeline Prep: 5 minuts Cook: 25 minutes Total: …

Rating: 5/5(3)
Calories: 775 per servingCategory: Dinner1. Tenderize chicken breasts by pounding them to half thickness with a meat tenderizer. Season chicken breast on both sides with salt, pepper, and dried oregano. Heat oil in a large frying pan over medium heat.
2. When the oil is hot, add the seasoned chicken to the pan and cook on medium for 5 minutes each side. Remove the chicken from the pan, reduce the heat to medium-low and add the minced garlic. Simmer for 2-3 minutes.
3. Add the cherry tomatoes to the pan whole and season with a sprinkle of salt and pepper. Cook on medium low until the cherry tomatoes blister and begin to burst, about 6 minutes
4. While the tomatoes cook, whisk together heavy cream, tomato paste and chicken broth. Smash down any of the blistered tomatoes that haven’t burst yet and pour the liquid mixture into the pan

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WebLow carb/Keto: This recipe is low carb at only 9g net carbs. Macros: The approximate macro calculation for this recipe is- P: …

Cuisine: AmericanCategory: DinnerServings: 6Calories: 327 per serving1. Mix the garlic powder, salt, and pepper together and season each side of each chicken breast with it evenly.
2. Heat oil in a large skillet over medium high heat. When oil is hot, place chicken breast in a single layer in the skillet. Cook chicken in batches if the skillet is too crowded.
3. Cook chicken 3-4 minutes on each side allowing it to brown before flipping. Then remove chicken from skillet and set aside.
4. Add garlic to the skillet and stir for 30 seconds to flash cook. Then pour the tomatoes over the garlic and add the Italian seasoning. Reduce heat to medium and allow to come to a simmer for 5 minutes, stirring and scraping the pan to release any bits from the bottom.

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Web1 cup Basil loose packed and chopped 5 oz [Unsweetened Coconut Milk] 2 tsp Olive Oil ½ tsp Salt ¼ tsp Ground Black Pepper Instructions For Chicken Breasts: …

Rating: 5/5(2)
Total Time: 10 minsServings: 4Calories: 248 per serving1. Slice your chicken breast length wise in to thin cutlets
2. Add 2 tsp of oil to the pan that chicken was cooked in along with garlic and onion. Saute for 5 minutes or until everything begins to soften

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Web1 medium tomato chopped 1 dash Italian seasoning 2 tablespoons fresh basil sliced thin/chopped Instructions Cut the chicken

Rating: 5/5(18)
Total Time: 30 minsCategory: Main CourseCalories: 357 per serving1. Cut the chicken in half lengthwise so you have 4 thinner cutlets. Sprinkle them with the garlic powder and salt & pepper. Coat the chicken in flour.
2. Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the chicken and cook it for about 4-5 min/side until the chicken is nice and golden. Remove the pan from the heat, and take the chicken out of the pan and set it aside.
3. Add the garlic, Dijon mustard, and chicken broth to the pan and return it to the heat. Let it bubble for about 30 seconds, while stirring to scrape up the brown bits from the bottom of the pan and incorporate the mustard.
4. Add in the cream, tomatoes, Italian seasoning, and basil. Once it starts to bubble, add the chicken back in and cook it for another 5 minutes or so (sauce will thicken up a bit and the chicken will cook through). You may need to reduce the heat if it's boiling too furiously. Season with extra salt & pepper as needed. You can serve this dish with some parmesan cheese grated over top if you wish.

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Web½ teaspoon dried basil ¼ teaspoon black pepper 1 pinch crushed red pepper flakes (optional but adds great flavor!) 398 ml canned diced tomatoes with Italian …

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Web1 teaspoons freshly chopped basil Instructions Season chicken with salt and pepper. Heat a large skillet with 1 tablespoon butter over medium high heat. Add the chicken and sear on both sides, until …

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WebPound the chicken thin using a rolling pin or cut horizontally in half to about ½ inch thickness and season with salt and pepper. Melt 1 tablespoon butter or olive oil in a large pan over medium-high heat, and …

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Web1 pound Chicken Breasts Salt and Pepper 5 Roma Tomatoes diced 1/4 cup Chicken Broth 1 cup loosely packed Basil Leaves, roughly chopped 1/4 cup Heavy Cream Instructions Add olive oil and …

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WebInstructions. Place olive oil in a large skillet over medium-high heat. Season chicken with lemon pepper. Add chicken to skillet and cook 4 to 5 minutes per side, or until cooked through. Remove chicken

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WebCreamy 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 …

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WebAdd the chicken breasts, diced tomatoes, tomato sauce, garlic, Italian seasoning, salt and pepper to the crock pot. Cover and cook on low for 4-6 hours on low

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WebAdd the arrowroot/broth mixture, cream, sun dried tomatoes, and half of the fresh basil. Increase the heat to bring to a gentle boil, then reduce heat and simmer for 1 …

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Web20-Minute Chicken Cutlets & Zucchini Noodles with Creamy Tomato Sauce View Recipe This low-carb chicken dinner whips up in only 20 minutes, thanks to thin …

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Web40 min Low Carb Creamy Balsamic Chicken With Sundried Tomatoes 337 ratings I love the flavor contrasts in this dish. The sauce is very creamy, but the sun-dried tomatoes …

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WebHeat the olive oil in a skillet over medium high heat. Add the chicken and cook for 3-5 minutes per side or until browned and cooked through. Remove and set aside. 3. Add …

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WebRemove chicken from the pan, add 1 tablespoon of butter and sauté the shallots and tomatoes for about 3 minutes, until tomatoes have softened. Add wine and …

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WebReduce heat to medium low, and Milton the meaning of butter. Sauté garlic for 30 seconds or until fragrant. Pour chicken broth and deglaze the pan. Pour in the …

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