Updated Published Jan 9, 2018 By Julia 10 CommentsThis post may contain affiliate links.
Summary:
This is a one-pan chicken dinner for two people, with simple ingredients and minimal prep work. Juicy pan-seared chicken is paired with a savory tomato sauce with prominent basil and garlic flavors, served with cauliflower rice. Great for low carb and gluten free diets.
Tomato Chicken
4.8 from 9 votesPRINT PIN
Prep: 10 minutes mins
Cook: 25 minutes mins
Yield: 2 servings
INGREDIENTS
- 1 pound boneless skinless chicken breasts (about 2)
- 15-ounce can unsalted crushed tomatoes
- 1 cup basil leaves, sliced into strips (Note 1)
- 5 cloves garlic, minced
- 4 tablespoons salted butter, divided
- 1 tablespoon olive oil
- 1/8 teaspoon
ground cayenne - salt and pepper
Cauliflower Rice:
- 2 cups riced cauliflower (Note 2)
- 1 tablespoon olive oil
INSTRUCTIONS
Prepare Chicken: Slice chicken breasts in half lengthwise to make them thinner. Pat dry with paper towel. Season both sides of all pieces with salt and pepper.
Brown Chicken: In wide nonstick pan, add olive oil and 2 tablespoons butter over medium to medium-high heat, stirring until butter is melted and pan is hot. Add chicken breasts in single layer. Cook until each side starts browning, about 4 minutes per side. When chicken is cooked through, transfer to plate. Work in batches if pan is not large enough to hold all at once.
Make Sauce: Cool pan by reducing to medium-low heat. Add minced garlic, cooking until golden brown and aromatic, about a minute. Stir in crushed tomatoes and cayenne, loosening any browned bits that have stuck to pan. Increase heat to bring to simmer. Stir in 2 tablespoons butter until melted. Add salt and pepper to taste. Stirring occasionally, simmer for about 5 minutes to slightly thicken sauce; meanwhile, prepare cauliflower in next step.
Make Cauliflower Rice: Stir together cauliflower rice and olive oil in heat-proof bowl and microwave until tender, about 3 minutes on high power.
Finish & Serve: Reduce pan's heat until barely simmering. Stir in basil. Transfer chicken back to pan to soak up sauce. Serve with cauliflower rice.
NUTRITION
| Makes 2 Servings |
| Amount Per Serving: |
| Calories 690 (51% from fat) | |
| Total Fat 39g | 60% |
| Saturated Fat 17g | 83% |
| Cholesterol 192mg | 64% |
| Sodium 420mg | 17% |
| Net Carb 9.5g | |
| Total Carb 16.5g | 5% |
| Dietary Fiber 7g | 28% |
| Sugars 8.5g | |
| Protein 59g |
Vitamin A 55% · Vitamin C 153% · Calcium 14% · Iron 34%
PHOTOS
NOTES & TIPS
(1) Basil. I use fresh basil leaves. To slice into strips, I place the leaves on top of each other into one large stack, roll the stack into a log, and thinly slice starting at one end of the log until I end up with many thin strips.
(2) Riced Cauliflower. About 8 ounces weight. I recommend picking up a bag of pre-riced cauliflower in the produce section of U.S. grocery stores — easier than grating cauliflower florets with a box grater or food processor.
About Julia
ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site. Contact her at julia@savorytooth.null.com.
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newest oldest most voted
Wylf
I made this for my mother and boyfriend last night. It was very delicious and they loved it! I was worried, because I am not much of a domestic goddess… but it turned out so well it surprised everyone, including myself! What a lovely treat! I can’t thank you enough for sharing this recipe so I could cook up some awesome in my kitchen!
Vote Up4Vote Down Reply
5 years ago
Gini
This is one of the best recipes I’ve ever made. I ate the leftovers cold the next day. Can’t leave it alone. Big thank you.
Vote Up1Vote Down Reply
4 years ago
Connie
I need to give this an A+
It was excellent and definitely making into my weekly rotation. The only thing I did differently is the store was out of unsalted crushed tomatoes so I used regular. Love love love this recipe.
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1 year ago
Deborah
Absolutely delicious! I added some fresh spinach and it was a hit! Thank you!
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1 year ago
Ashley S
Just made this for dinner. Fairly easy and tasty! I didn’t have crushed tomatoes, only fresh grape. So I cooked those down with some chicken broth and reduced a bit. I added some mozzarella cheese on top too. Would make again!
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2 years ago
Ashley
Just made this, still eating it, and had to leave a review. This is SO good and so easy. Thank you so much for this recipe! I’ll be trying more for sure!
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3 years ago
Ashley
This is soooo good. I didn’t have cayenne, so I used red pepper flakes and smoked paprika. Definitely going to be a staple from now on! Thank you for the recipe!
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3 years ago
Marianne
Just made this & it was delicious.one of my fav so far!
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4 years ago
Kevin
I made thi tonight and it was delicious.
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5 years ago
Mimi
Oh I bet this is good! I do the same with chicken breasts – cut them horizontally so they are of a more uniform thickness. Works great!
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6 years ago
