I’m excited to share my Keto Tomato Basil Chicken Skillet with its full-bodied tomato basil cream sauce and an unexpected twist that makes it a standout among Clean Keto Chicken Recipes.

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I threw together this Keto Tomato Basil Chicken Skillet because I wanted dinner that felt a little fancy but didn’t take forever. The full-bodied cream and basil vibe comes alive when halved cherry tomatoes break down next to seared chicken breasts, and honestly it kinda surprises you how rich it tastes.

I write a bunch of Healthy Chicken Recipes Keto and this one slipped right into my Comfort Food Keto rotation, even though it stays low carb. I promise it’s worth trying, even if you mess up the timing like I do sometimes, you’ll still end up wiping the skillet clean.

Ingredients

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Chicken breasts: lean protein keeps you full, builds muscle and soaks up flavors.
Olive oil: heart healthy fats adds richness and helps crisp the chicken a bit.
Cherry tomatoes: sweet and tangy, vitamin C boost, they burst and brighten the sauce.
Heavy cream: gives a silky rich mouthfeel and tames tomato acidity, richer calories.
Parmesan cheese: salty umami punch, adds depth and savory complexity, some protein too.
Fresh basil: bright herbal lift, aromatic, cuts through richness and smells amazing.
Baby spinach: mild and low carb, adds iron and fiber, wilts fast into the sauce.

Ingredient Quantities

1 to 1 1/2 pounds boneless skinless chicken breasts

2 tablespoons olive oil

1 tablespoon unsalted butter

Salt and freshly ground black pepper to taste

1 small yellow onion, finely diced

3 cloves garlic, minced

1 pint cherry tomatoes, halved

1 tablespoon tomato paste

1/2 cup low sodium chicken broth

1/2 cup heavy cream

1/3 cup grated Parmesan cheese

1/2 cup fresh basil leaves, chopped

1/4 teaspoon red pepper flakes, optional

2 cups fresh baby spinach, optional

1 tablespoon fresh lemon juice, optional

How to Make this

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1. Pat 1 to 1 1/2 pounds boneless skinless chicken breasts dry, season both sides with salt and pepper, then pound or slice them to an even thickness so they cook evenly.

2. Heat 2 tablespoons olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat, don’t overcrowd the pan, sear the chicken 4 to 5 minutes per side until golden and nearly cooked through, then transfer to a plate and keep warm.

3. Lower heat to medium, add the finely diced small yellow onion to the same skillet and cook until soft and translucent, about 4 minutes, scraping up browned bits from the chicken.

4. Stir in 3 cloves minced garlic and 1 tablespoon tomato paste, cook 30 to 45 seconds until fragrant, then add the halved pint of cherry tomatoes and cook until they start to burst, about 4 to 6 minutes.

5. Pour in 1/2 cup low sodium chicken broth, scrape the skillet to deglaze, let simmer 2 to 3 minutes to reduce slightly.

6. Stir in 1/2 cup heavy cream and 1/3 cup grated Parmesan cheese, simmer gently until the sauce thickens, about 3 to 5 minutes, taste and adjust salt and pepper.

7. Add 1/2 cup chopped fresh basil and 1/4 teaspoon red pepper flakes if using, then return the chicken to the skillet, spoon sauce over the breasts and simmer 3 to 5 minutes more until chicken reaches 165 F and the flavors meld.

8. If using, stir in 2 cups fresh baby spinach in the last minute to wilt, and finish with 1 tablespoon fresh lemon juice for brightness, taste again and correct seasoning.

9. Serve the chicken topped with extra chopped basil and a sprinkle of Parmesan, drizzle remaining cream sauce over the top, it’s amazing with cauliflower rice or a simple green salad, enjoy.

Equipment Needed

1. Large heavy‑bottom skillet (10 to 12 inch) for searing and making the sauce
2. Meat mallet, rolling pin or a sharp chef’s knife to pound or slice the chicken even
3. Sturdy cutting board for the chicken and veggies
4. Tongs and a spatula for flipping and moving the breasts
5. Measuring cups and measuring spoons for broth, cream, oil, tomato paste etc
6. Wooden spoon or silicone spatula to scrape browned bits and stir the sauce
7. Box grater or microplane for fresh Parmesan
8. Instant read thermometer to check the chicken hits 165 F
9. Rimmed plate to rest the chicken and a small bowl for lemon juice or holding minced garlic

FAQ

Can I use boneless skinless chicken thighs instead of breasts? Yes, you can. Thighs are fattier so they stay juicier and give a richer flavor, you might need a few extra minutes to cook through though. Always check that the thickest part reaches 165 F, or cut to make sure there is no pink inside.

Is this recipe keto friendly and how many carbs per serving? Yes, it is keto friendly if you watch portions. Cherry tomatoes and onion add some carbs, so for four servings expect roughly 5 to 7 grams net carbs per serving depending on how many tomatoes or onion you use. Want lower carbs? Use fewer tomatoes, skip the onion, or bulk with extra spinach.

How do I stop the cream sauce from splitting when reheating or finishing the dish? Don’t blast it with high heat. Remove the pan from the heat before adding the cream, then return to very low heat and stir gently until warmed. If sauce looks grainy add a splash of chicken broth or cream and whisk slowly, that usually brings it back together.

Can I make this dairy free? Yep. Swap the butter for extra olive oil, use full fat canned coconut milk or unsweetened coconut cream instead of heavy cream, and replace Parmesan with nutritional yeast or a dairy free grated cheese. Flavor will change a bit, but it still works great.

How long will leftovers keep and what's the best way to reheat? Store in an airtight container in the fridge for up to 3 to 4 days, or freeze up to 2 months. Reheat gently in a skillet over low heat with a splash of broth or cream to loosen the sauce, microwaving is ok but the sauce might separate a little.

What should I serve with it to keep the meal low carb? Go with zucchini noodles, cauliflower rice, roasted asparagus, or a big leafy salad. A squeeze of lemon right before serving wakes up the flavors, but optional if you want to avoid extra carbs.

Keto Tomato Basil Chicken Skillet Recipe Substitutions and Variations

Chicken breasts (1 to 1 1/2 pounds): Swap with boneless skinless chicken thighs or turkey cutlets. Thighs are juicier and more forgiving in a skillet, theyre less likely to dry out so you can be a little more relaxed about timing but still cook until no pink remains.
Heavy cream (1/2 cup): Use full fat coconut milk for a dairy free option, or thin 2 ounces softened cream cheese with 1/4 cup chicken broth for a thick, keto friendly sauce. Coconut will add a mild coconut note so expect a flavor change.
Grated Parmesan (1/3 cup): Swap with Pecorino Romano or aged Asiago for a similar salty, nutty bite. For dairy free try 1 to 2 tablespoons nutritional yeast though the texture and salt level will be different.
Cherry tomatoes (1 pint): Use halved grape tomatoes, or 1/2 cup sun dried tomatoes packed in oil for a concentrated tomato punch. Sun dried have less moisture and are usually saltier so cut back on added salt and maybe the tomato paste.

Pro Tips

1) Let the pan juices be your secret weapon: after you take the chicken out, scrape up every browned bit and reduce the deglazed liquid a little before adding cream, then finish the sauce off the heat with a small pat of cold butter or a handful of grated Parmesan to make it glossy and silky, not greasy.

2) Protect the cream from breaking: lower the heat a lot before you stir in the heavy cream, and temper it by mixing a few spoonfuls of hot broth into the cream first, then add it to the pan, also dont let the sauce come to a hard boil once cream is in.

3) Boost tomato flavor without extra work: half the cherry tomatoes early and gently press a few with the back of your spatula as they cook so they burst and release their juices, if they taste too sharp add a tiny pinch of sugar or a splash of balsamic to balance.

4) Finish smart for brightness and texture: fold the spinach in at the very end so it just wilts, add lemon zest not just juice for a fresher pop, and let the plated chicken rest a few minutes so the juices settle before serving.

Keto Tomato Basil Chicken Skillet Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I’m excited to share my Keto Tomato Basil Chicken Skillet with its full-bodied tomato basil cream sauce and an unexpected twist that makes it a standout among Clean Keto Chicken Recipes.

Servings

servings

Calories

488

kcal

Equipment: 1. Large heavy‑bottom skillet (10 to 12 inch) for searing and making the sauce
2. Meat mallet, rolling pin or a sharp chef’s knife to pound or slice the chicken even
3. Sturdy cutting board for the chicken and veggies
4. Tongs and a spatula for flipping and moving the breasts
5. Measuring cups and measuring spoons for broth, cream, oil, tomato paste etc
6. Wooden spoon or silicone spatula to scrape browned bits and stir the sauce
7. Box grater or microplane for fresh Parmesan
8. Instant read thermometer to check the chicken hits 165 F
9. Rimmed plate to rest the chicken and a small bowl for lemon juice or holding minced garlic

Ingredients

1 to 1 1/2 pounds boneless skinless chicken breasts
2 tablespoons olive oil
1 tablespoon unsalted butter
Salt and freshly ground black pepper to taste
1 small yellow onion, finely diced
3 cloves garlic, minced
1 pint cherry tomatoes, halved
1 tablespoon tomato paste
1/2 cup low sodium chicken broth
1/2 cup heavy cream
1/3 cup grated Parmesan cheese
1/2 cup fresh basil leaves, chopped
1/4 teaspoon red pepper flakes, optional
2 cups fresh baby spinach, optional
1 tablespoon fresh lemon juice, optional

Directions

Pat 1 to 1 1/2 pounds boneless skinless chicken breasts dry, season both sides with salt and pepper, then pound or slice them to an even thickness so they cook evenly.
Heat 2 tablespoons olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat, don’t overcrowd the pan, sear the chicken 4 to 5 minutes per side until golden and nearly cooked through, then transfer to a plate and keep warm.
Lower heat to medium, add the finely diced small yellow onion to the same skillet and cook until soft and translucent, about 4 minutes, scraping up browned bits from the chicken.
Stir in 3 cloves minced garlic and 1 tablespoon tomato paste, cook 30 to 45 seconds until fragrant, then add the halved pint of cherry tomatoes and cook until they start to burst, about 4 to 6 minutes.
Pour in 1/2 cup low sodium chicken broth, scrape the skillet to deglaze, let simmer 2 to 3 minutes to reduce slightly.
Stir in 1/2 cup heavy cream and 1/3 cup grated Parmesan cheese, simmer gently until the sauce thickens, about 3 to 5 minutes, taste and adjust salt and pepper.
Add 1/2 cup chopped fresh basil and 1/4 teaspoon red pepper flakes if using, then return the chicken to the skillet, spoon sauce over the breasts and simmer 3 to 5 minutes more until chicken reaches 165 F and the flavors meld.
If using, stir in 2 cups fresh baby spinach in the last minute to wilt, and finish with 1 tablespoon fresh lemon juice for brightness, taste again and correct seasoning.
Serve the chicken topped with extra chopped basil and a sprinkle of Parmesan, drizzle remaining cream sauce over the top, it's amazing with cauliflower rice or a simple green salad, enjoy.

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.