Creamy Tomato Basil Chicken Skillet
This creamy tomato basil chicken skillet is an easy one pan dinner made with juicy chicken thighs, rich tomato cream sauce, and fresh herbs.
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
Calories: 300kcalCarbohydrates: 9gProtein: 19gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 124mgSodium: 422mgPotassium: 485mgFiber: 2gSugar: 5gVitamin A: 821IUVitamin C: 29mgCalcium: 72mgIron: 2mg
Equipment
- Measuring spoons
- Measuring cup
- knife
- Chopping board for vegetables
- Chopping board for poultry
- Paper towel
- Kitchen tongs
- Cast iron skillet
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