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Creamy Tomato Chicken Skillet

This Creamy Tomato Chicken Skillet is an easy skillet chicken recipe made with boneless chicken breasts, plum tomatoes, shallots, and fresh chopped basil simmered in a flavorful white wine cream sauce. This Italian-inspired chicken recipe is low-carb, keto-diet friendly, gluten-free, and crazy delicious!!photo of chicken in tomato basil cream sauce over low carb pasta with description for Pinterest

You can’t go wrong with this creamy and delicious skillet chicken recipe. Short on time? This easy chicken recipe is ready in under 30 minutes! You may be tempted to skip cutting up the chicken breast into bite-size pieces, but trust me when I say that it’s worth the extra step. The chicken not only cooks fast and evenly this way, but each individual bite of chicken soaks up all that saucy goodness, so you end up with a more tender and flavorful dish.

plate of chicken with tomato basil cream sauce with skillet in the background

Recipe Ingredients

ingredients needed for this recipe
  • Boneless, skinless chicken breast- cut up into bite-sized pieces, as seen in the step-by-step photo below
  • Butter- you can also substitute with olive oil or do half butter and half olive oil, but the butter gives this dish amazing flavor so I highly recommend it here
  • Roma tomatoes- Roma, or plum, tomatoes are great for using in recipes because they have a thicker fruit wall, fewer seeds, and dense flesh. They are easier to seed and chop and tend to hold their shape better in cooked dishes.
  • Shallots- I love shallots for their sweet and mild flavor. They cook quickly and lack the pungent bite of a regular onion, so you end up with a soft, mellow onion flavor. I use them a lot in skillet recipes and one-dish meals.
  • Garlic- Garlic wasn’t included in my original recipe, but I’ve added it since and love the addition.
  • Heavy cream- this creates an incredible creamy sauce, so don’t try and go low-fat here or it will compromise the quality of the finished dish
  • Fresh basil- I grow a large herb garden just for cooking so I always have fresh herbs on hand. Don’t skip the fresh basil for dried, using fresh basil gives this dish a wonderful flavor
  • Chicken stock base- I love organic Better Than Bouillon chicken stock base for adding flavor to chicken dishes and soups. If you can’t find this product a cube of chicken bouillon will work, too.
Better than bouillon chicken stock base in a jar
  • Dry white wine- Go with a good Chardonnay, Sauvignon Blanc, Pinot Grigio, or Pinot Gris for this recipe. I love using the single-serving mini box wines for cooking so I don’t open a whole bottle for one recipe.
Black box chardonnay used for cooking
  • salt and pepper- for seasoning the chicken and the sauce
  • A block of good quality Parmesan cheese- for grating on top for garnish

How To Make Skillet Chicken with Creamy Tomato Basil Sauce

  1. Season boneless chicken breasts with 1 tsp of salt and 1/2 tsp of pepper (or adjust to taste) and sauté in 2 tbsp butter over medium to medium-high heat for 5-7 minutes.
  2. Remove chicken from the pan, add 1 tbsp of butter and sauté the shallots, garlic, and tomatoes for about 3 minutes, until tomatoes have softened.
  3. Add wine and chicken stock base and cook for 2 more minutes.
  4. Reduce heat to low and stir in heavy cream, remaining salt, and cooked chicken and simmer for 4-5 minutes until sauce is thickened. Stir in chopped basil before serving.
step by step photo of making this dish in a skillet: cooked chicken; sauteed veggies; veggies with wine and stock; final dish

This dish is not only delicious but looks beautiful plated with a garnish of fresh basil! If you love a tomato-basil combo, don’t miss this recipe for fresh Tomato Basil Pasta Sauce!

overhead shot of skillet of chicken with tomato cream sauce and finish plated meal garnished with basil and cheese

Serving Suggestions

Make tomato basil chicken pasta! This chicken with creamy tomato basil sauce is perfect for topping your favorite pasta noodles. We love serving this creamy Italian chicken with low-carb egg fettuccine pasta or veggie pasta noodles. I made my own zucchini spaghetti noodles with a spiralized slicer in a flash, but there are many healthy and convenient options now in most grocery stores.

I love buying butternut squash veggie noodles already spiralized because it’s such a pain in the arse to cut. That might be my least favorite vegetable to prepare for that very reason, but I LOVE butternut squash! Sometimes I’m willing to pay more to save a finger. The precut butternut squash is also great for butternut squash chili or roasted butternut squash.

As far as low-carb pasta goes, Carba-Nada egg fettuccine is a new one that I found at Publix and it was really tasty. The texture was pretty good, too, especially after you add butter or sauce. There’s enough cream sauce in this dish for drizzling onto your pasta noodles for extra flavor.

Bag of carb nada pasta

Recipe Tip

Since fresh basil easily bruises and discolors, I have a great slicing tip for you. After the leaves have been rinsed and patted dry with a paper towel, stack them on top of each other and roll them up like a cigar. Using a sharp knife, slice the rolled-up basil crosswise into very thin strips.

slicing fresh basil on a black cutting board

A good quality Parmesan cheese is the perfect finishing touch for grating on top.

close up photo of plate of low carb pasta with chicken with tomato basil cream sauce on top

More Delicious Skillet Chicken Recipes

Skillet Pesto Chicken

Gluten-Free Chicken Piccata

Easy Baked Chicken Parmesan (made in a cast-iron skillet)

Easy Lemon Artichoke Chicken

If you love this creamy tomato chicken skillet recipe I would be so grateful if you could leave a 5-star 🌟rating in the recipe card below. I love reading your comments and feedback!

Stay posted on my latest cooking adventures through social media @ Instagram, Pinterest, and Facebook. Don’t forget to tag me when you try one of my recipes!

plate of cream chicken over pasta with tomatoes, basil and skillet in background
plate of cream chicken over pasta with tomatoes, basil and skillet in background

Creamy Tomato Chicken Skillet

A delicious and easy skillet chicken recipe made with boneless chicken breasts, plum tomatoes, shallots, and fresh chopped basil simmered in a flavorful white wine cream sauce.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
Calories: 341kcal
Author: Amee

Equipment

  • Skillet

Ingredients

  • 24 oz boneless, skinless chicken breasts chopped into bite-size pieces
  • 1 1/2 tsp salt divided
  • 1/2 tsp pepper
  • 3 tbsp butter divided
  • 3 small Roma tomatoes seeded and chopped
  • 3 oz shallots chopped
  • 2 cloves garlic minced
  • 1/4 cup dry white wine
  • 1 tsp chicken stock base Don't leave this out, it adds great flavor! I used Better Than Bouillon brand
  • 1 cup heavy cream
  • 4-5 large basil leaves sliced into thin strips
  • Good quality Parmesan cheese for garnish

Instructions

  • Cut boneless chicken into bite-size pieces and season with 1 tsp salt and pepper.
  • Melt 2 tbsp of butter over medium to medium-high heat in a large nonstick skillet.
  • Sauté the chicken for 5-7 minutes until cooked through.
  • Transfer the cooked chicken to a bowl and cover with foil to keep warm.
  • Melt the remaining tablespoon of butter in the skillet and add the shallots, garlic, and chopped tomatoes. Cook, stirring occasionally, for about 3 minutes until the tomatoes are nice and tender.
  • Stir in the white wine and chicken stock base and cook for 2 minutes.
  • Reduce the heat to low and stir in the heavy cream, remaining 1/2 teaspoon salt, and cooked chicken breast.
  • Simmer on low for 4-5 minutes until sauce is thickened.
  • Garnish with fresh chopped basil.

Notes

Since fresh basil easily bruises and discolors, I have a great slicing tip for you.  After the leaves have been rinsed and patted dry with a paper towel, stack them on top of each other and roll them up like a cigar.  Using a sharp knife, slice the rolled-up basil crosswise into very thin strips.  

Nutrition

Calories: 341kcal | Carbohydrates: 5g | Protein: 26g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 132mg | Sodium: 852mg | Potassium: 595mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1066IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 1mg
Tried this recipe?Mention @ameecooks or tag #ameecooks!
Amee Livingston
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2 Comments

5 from 2 votes (1 rating without comment)

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