Tomato Basil Skillet Chicken
Dinner that’s ready in 20 minutes and full of fresh seasonal ingredients? Yes please.
My garden is packed with basil right now. I have three giant basil plants (well, as giant as a basil plant can be) that are producing so many fragrant leaves. The kids and I picked a ton. Usually when we do this it’s to make pesto for Pesto Steak with Blistered Tomatoes & Peppers but we went a different route this time.
Let’s talk chicken. I prepare a lot of it. I really love how versatile it is. Today I’m pairing it up with the bright easy flavors of tomato and basil in this Tomato Basil Skillet Chicken.
You’ll want skinless boneless chicken breasts for this recipe. Season the chicken and brown on both sides in a little olive oil. They don’t need to be completely cooked through at this point because we’ll cover and give them a bit more time to cook after we add in the sauce ingredients.
Toss in basil, grape tomatoes, lime juice, and ghee (fancy word for clarified butter) to create a yummy sauce. In minutes the tomatoes will start to burst. That’s the best. How delicious is a tomato when you apply just a smidge of heat so they soften up? Mmm. Okay I’m hungry now. Story of my life.
Voila. That’s it. How simple is this?!
I recommend serving it over zoodles or with a side of veggies. Just pour that sauce right over top of everything. For extra fun add my Avocado Dressing & Dip. Because why the heck not?
This dish is light and such a lovely way to wrap up your day. You can even enjoy it if you’re participating in a round of Whole 30 because there’s no unnecessary junk in there. Just simple good food. My favorite kind.
- 4 chicken breasts, trimmed
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- handful fresh basil, chopped
- around 16 grape tomatoes
- 1 tablespoon ghee
- 1 tablespoon lime juice
- Heat your skillet to medium high heat and add olive oil so the bottom of the pan is coated.
- Sprinkle chicken with salt and garlic powder.
- Add chicken to the skillet once it’s hot. Cook uncovered for 8-10 minutes, flipping once. Chicken should be browned on both sides.
- Slice the larger grape tomatoes in half. You can leave the rest whole.
- Once chicken is sufficiently browned add your basil, grape tomatoes, ghee, and lime juice to the skillet. Reduce heat to low. Cover and cook for an additional 5 minutes. This will finish cooking the chicken and cause your tomatoes to soften.
- Serve over zoodles or roasted potatoes. Or just with a side of veggies! Top with additional fresh basil and [url href=”https://thewholecook.com/2017/06/30/creamy-avocado-dressing/”]Avocado Dressing & Dip[/url] to make it extra special.