Creamy Tomato Basil Chicken Skillet
This Creamy Tomato Basil Chicken Skillet combines crispy, golden chicken thighs with a rich garlic tomato cream sauce. Made in one pan and packed with comforting flavor and fresh basil, it’s a weeknight dinner that pairs perfectly with pasta, rice, or your favorite side dish.
A Quick Look At The Recipe
- ⏲️Ready In: 10 Minutes Prep and 40 Minutes Cook Time
- 👪Serves: 5
- 🍽 Calories: 300 kcals
- 📋Main Ingredients: Bone-in chicken thighs, canned tomatoes, heavy cream, vegetables, soy sauce, and seasonings.
- 📖 Dietary Notes: Nut-free and gluten-free. Can be dairy-free.
- ⭐ Why You’ll Love It: These creamy skillet chicken thighs have juicy chicken, rich, comforting sauce, and restaurant-style flavor in one easy pan.
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This tomato basil chicken skillet is one of those easy comfort-food dinners that doesn’t require a ton of work. Chicken thighs stay especially juicy in skillet recipes, and letting the skin crisp up before adding the sauce gives the whole dish so much flavor.
Another reason this skillet chicken recipe stays in our dinner rotation is how versatile it is. We’ve served it over pasta, rice, or with loaded smashed potatoes in the air fryer, and even with crusty bread to soak up the extra sauce. We’ve literally done it all. It also reheats surprisingly well the next day, which makes it great for leftovers or meal prep lunches, just like this taco spaghetti skillet.
Jump to:
- A Quick Look At The Recipe
- Items and Substitutions
- Flavors To Try
- How To Make the Creamy Tomato Basil Chicken Skillet
- Helpful Hints
- How To Store It
- How To Enjoy It
- Creamy Tomato Basil Chicken Skillet FAQs
- More Easy Dinner Recipes
- Air Fryer Steak Tips
- Keto Pizza Soup
- Low Carb Creamy Tuscan Salmon
- Creamy Tomato Basil Chicken Skillet
Items and Substitutions
- Skin-on, bone-in chicken thighs: Both chicken breasts and boneless thighs can work, but you’ll need to adjust the cooking times a bit.
- Heavy cream: This gives a rich flavor and almost blush-like sauce. To make it dairy-free, you can use canned coconut milk in its place.
- Sugar: We typically use cane sugar, but brown sugar or a substitute like Lakanto is fine too!
- Avocado oil (for searing): This oil has a high-heat point, perfect for frying, so it’s my preference. Use what you have, though.
See the recipe card for full information on ingredients and quantities.
Tools you’ll need
Before starting the recipe, you’ll want to have all your kitchen essentials ready. I recommend having the following items:
Flavors To Try
If you want to adjust the creamy basil tomato chicken dinner, below are a few variations we’ve done and enjoyed!
- Go green: Stir in baby spinach or kale at the end until wilted for a pop of color and extra nutrients.
- Mushroom upgrade: Sauté sliced mushrooms alongside the onions for an earthy, savory boost.
- Cheesy finish: Sprinkle grated Parmesan, crumbled feta, or shredded cheddar over the top just before serving.
- Spicy: Swap cayenne for red pepper flakes, add a dash of chipotle powder, or stir in a spoonful of harissa or gochujang for a different heat profile.
How To Make the Creamy Tomato Basil Chicken Skillet
Step 1: In a small bowl, combine seasonings and sprinkle over the chicken, taking care to reserve about 1/3.
Step 2: Heat the cast-iron skillet with oil and add the chicken thighs, skin side down. Cook the chicken thighs until they are crispy, and then flip and do the other side.
Step 3: Lower the heat and sauté the onions in oil, and then the garlic. Add the sauce.
Step 4: Stir the cream until well-combined and add the cooked chicken thighs, skin side up. Stir in the remaining soy sauce. Season with salt and pepper, if needed.
Step 5: Simmer the dish until cooked through and then serve the chicken with your favorite sides.
Note
Make sure to pat the chicken completely dry and preheat your skillet until it’s hot and shimmering (but not smoking) before adding the thighs, this ensures that perfect, crispy golden skin every time.
Helpful Hints
Pro tip: Rest Before Saucing!
After searing, let the chicken rest skin‑side up on a wire rack or plate for 5 minutes before saucing so the juices redistribute and the skin stays crisp.
- Season the thighs at least 15 minutes ahead (or up to overnight) for deeper flavor.
- Don’t overcrowd the skillet. Cook in batches if needed to maintain high heat and even browning.
- Lowering the heat before adding cream helps prevent the sauce from separating from the tomato base.
- Simmer the sauce gently; too high heat can cause the cream to split.
- If the sauce gets too thick, stir in a little extra cream or broth to reach your preferred consistency.
How To Store It
Fridge: Allow the skillet to cool slightly, then transfer any leftovers into an airtight container and store in the refrigerator for up to 4 days.
Freeze it: Place it in a freezer-safe container and freeze for up to 2 months. Thaw portions in the fridge overnight when you’re ready.
Reheating: Reheat it in a skillet over low to medium heat, stirring occasionally and adding a splash of cream or chicken broth if the sauce seems too thick. If you prefer the microwave, cover the dish to retain moisture and heat in 1‑minute bursts, stirring in between, until the chicken is warmed through and the internal temperature reaches at least 165°F (74°C).
How To Enjoy It
This easy, creamy tomato chicken skillet pairs perfectly with so many things! Here’s a few ways we’ve enjoyed it:
- Finish the meal with an easy homemade dessert like this white Texas sheet cake.
- Serve it over pasta, rice, mashed potatoes, or cauliflower rice to soak up the rich, creamy tomato basil sauce.
- Pair it with lighter starters like this easy avocado cream soup for a fresh contrast.
Creamy Tomato Basil Chicken Skillet FAQs
More Easy Dinner Recipes
If you tried this Tomato Basil Chicken Skillet Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Creamy Tomato Basil Chicken Skillet
Ingredients
- 5 pieces skin-on bone-in chicken thighs
- 400 grams diced canned tomatoes
- 3/4 cup heavy cream
- 1 large green bell pepper cut in bite-sized chunks
- 1 medium thinly sliced yellow onion
- 3 cloves thinly sliced garlic
- 1 tablespoon gluten-free soy sauce I used Tamari
- 1 teaspoon brown/cane sugar alternative I used Lakanto
- 1/2 teaspoon dried basil
- kosher salt to taste
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon smoked sweet paprika
- 1/8 teaspoon cayenne powder
- olive oil for searing, about 1/4 cup
GARNISH:
- chopped fresh parsley
Instructions
- Properly clean chicken thighs and remove any unwanted parts, then pat them dry with a paper towel.
- In a small bowl, combine basil, paprika, cayenne, and black pepper. Reserve 1/3 of the basil mixture
- Evenly season all sides of the chicken thighs. If time permits, let it stand for at least 15 minutes.
- Heat the cast iron skillet with oil at 248°F (120°C). Once the skillet sizzles, but not smoking, add the chicken thighs, skin side down. Cook the chicken thighs until they no longer cling to the skillet, with crisp skin and golden brown, about 10-12 minutes.
- Gently flip the chicken thighs and continue cooking until the meat turns slightly golden brown, about 5 to 8 minutes. Transfer to a plate and set aside.
- Over low heat and using the same cast iron skillet with 2 tablespoons of oil remaining, sauté onions until translucent. Then add garlic and continue to sauté until fragrant.
- Add bell peppers and sauté for 3 to 4 minutes then pour tomatoes. Season with the reserved basil mixture, brown/cane sugar alternative, and 1/2 tablespoon of soy sauce. Simmer on low heat for 10-12 minutes, uncovered.
- Stir the cream until well-combined and add the cooked chicken thighs, skin side up. Stir in the remaining soy sauce. Season with salt and pepper, if needed.
- Continue to simmer over low heat, until the chicken is completely heated through with a minimum internal temperature of 165°F (74°C).
- Transfer the cast iron to your dining table and place on top of a trivet. Serve with chopped fresh parsley and cauliflower rice on a low-carb diet (pair with pasta or rice, if not doing low-carb).
Notes
- Cook chicken thighs in batches if needed to avoid overcrowding the pan or they won’t brown properly.
- If the sauce gets too thick, stir in a little extra cream or broth to reach your preferred consistency.
- Use a meat thermometer to pull the chicken at 160°F (71°C) before saucing so it reaches 165°F (74°C) during simmering without overcooking.
- Depending on the chicken thigh’s thickness, it can be cooked for 5 to 8 minutes on each side.
- Before storing them, make sure the chicken and sauce have cooled to room temperature before sealing to prevent excess condensation, which can water down the sauce.
Nutrition
Equipment
- Measuring spoons
- Measuring cup
- knife
- Chopping board for vegetables
- Chopping board for poultry
- Paper towel
- Kitchen tongs
- Cast iron skillet
Even my kids like this one because the chicken turns out so juicy!