Description

This Creamy Tomato Basil Chicken Skillet is a fast, dairy-free dinner packed with fresh tomatoes, coconut milk, garlic, and basil. Perfectly seared chicken simmers in a velvety sauce with wilted spinach and cherry tomatoes. A one-pan wonder ready in under 30 minutes!

Ingredients

4 boneless, skinless chicken breasts

2 tablespoons olive oil

1 tablespoon dried basil

Salt, to taste

Black pepper, to taste

Creamy Tomato Basil Sauce

7 Roma tomatoes, roughly chopped

1/2 cup chicken stock

1/2 cup full-fat canned coconut milk, unsweetened

2 garlic cloves, minced

10 fresh basil leaves

3/4 teaspoon salt

1/2 teaspoon black pepper

To Finish

1 cup cherry tomatoes, halved

5 ounces fresh spinach

Fresh basil, chopped

1 to 1 1/2 tablespoons arrowroot flour

1 to 1 1/2 tablespoons cold water

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Instructions

1. Slice each chicken breast horizontally to create thinner cutlets. This helps the chicken cook quickly and absorb more flavor.

2. Heat the olive oil in a large skillet over medium-high heat.

3. Season the chicken on both sides with salt, pepper, and dried basil. Add the chicken to the hot skillet and cook for about 4–5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

4. Add the tomatoes, chicken stock, coconut milk, garlic, fresh basil leaves, salt, and pepper to a blender. Blend until completely smooth.

5. Pour the blended sauce into the same skillet. Add the spinach and cherry tomatoes, stirring until the spinach begins to wilt.

6. Return the chicken to the skillet. Reduce the heat to low, cover, and let everything simmer for about 5 minutes until the sauce is warmed and the tomatoes soften.

7. To thicken the sauce, mix the arrowroot flour and cold water in a small bowl until smooth. Turn off the heat and slowly stir the mixture into the sauce. Stir continuously until the sauce thickens. Add more slurry if a thicker consistency is desired.

8. Sprinkle chopped fresh basil over the chicken just before serving.

Notes

Use full-fat canned coconut milk for the best texture and richness.

For extra flavor, add a pinch of red pepper flakes or a squeeze of lemon juice at the end.

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth or water.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Quick & Easy Dinners
Method: Skillet
Cuisine: American