I plated seared chicken breasts in a garlicky tomato-basil cream that turns cauliflower rice into a rich, spicy low-carb dinner you won’t believe is keto.

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I’m obsessed with this Tomato Chicken with Basil Garlic Sauce because it hits every craving without pretending to be fancy. thick-cut protein soaked in bright tomato sauce, garlic cloves punching through, and that snap of fresh basil that makes the whole pan sing.

I love the way the sauce gets creamy and clingy, spoonable and unapologetic. But it’s the garlic that drags me back for seconds.

I’m talking about that protein bathing in a sauce that clings to every bite, leaving a tangy, savory, slightly peppery finish. Bold, a little spicy and totally satisfying.

Simple. Serious.

Delicious and utterly addictive.

Ingredients

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Chicken gives protein and a meaty, comforting main.
Salt and pepper wake up the whole dish.
Olive oil keeps things from sticking and adds fruitiness.
Plus butter makes it richer and silkier.
Garlic brings punchy, warming garlicky goodness.
Onion adds sweetness and base flavor.
Crushed tomatoes make the saucy, cozy core.
Plus diced tomatoes give fresh tomato texture.
Broth thins the sauce and adds savory depth.
Cream makes it silky; cream cheese keeps it keto.
Basil gives bright, herbal freshness.
Parmesan adds a salty, nutty finish.
Italian seasoning ties the herbs together simply.
Crushed red pepper adds a sneaky kick.
Riced cauliflower stands in for carbs, light and veggie.
Basically lemon juice brightens and cuts richness.
Parsley sprinkles fresh green color at the end.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken breasts, pounded slightly or cut into thick cutlets

Salt and black pepper to taste

2 tablespoons olive oil

1 tablespoon butter, optional for richer flavor

3 large garlic cloves, minced (or more if you like it garlicky)

1 small yellow onion, finely diced

1 14 ounce can crushed tomatoes

1/2 cup diced tomatoes, fresh or canned, drained

1/2 cup low sodium chicken broth

1/4 cup heavy cream or 2 ounces cream cheese for a creamy keto sauce

1/2 cup fresh basil leaves, roughly chopped

1/4 cup grated Parmesan cheese, plus more for serving if wanted

1 teaspoon Italian seasoning

1/4 teaspoon crushed red pepper flakes, or to taste for spicy kick

4 cups riced cauliflower, fresh or frozen, for serving

1 teaspoon lemon juice, optional to brighten the sauce

2 tablespoons chopped fresh parsley for garnish, optional

How to Make this

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1. Season the chicken breasts with salt and black pepper, then either pound them slightly or cut into thick cutlets so they cook evenly.

2. Heat 2 tablespoons olive oil and the 1 tablespoon butter, if using, in a large skillet over medium high heat until shimmering; add the chicken and brown 3 to 4 minutes per side until golden and almost cooked through, then remove to a plate and tent loosely with foil.

3. In the same skillet reduce heat to medium, add the finely diced onion and sauté about 3 minutes until soft, stir in the 3 minced garlic cloves and cook 30 to 45 seconds until fragrant but not burnt.

4. Pour in the 1 14 ounce can crushed tomatoes, the 1/2 cup diced tomatoes, and 1/2 cup low sodium chicken broth; scrape up any brown bits from the pan, then stir in 1 teaspoon Italian seasoning, 1/4 teaspoon crushed red pepper flakes and a pinch more salt and pepper to taste.

5. Simmer the sauce 6 to 8 minutes to thicken slightly, then stir in the 1/4 cup heavy cream or the 2 ounces cream cheese (whichever you chose) until the sauce is smooth and creamy.

6. Return the chicken to the skillet, nestle into the sauce and simmer gently 5 to 7 minutes until chicken reaches 165 F and the sauce is reduced to your liking, squeeze in 1 teaspoon lemon juice if using to brighten things up.

7. Stir in the 1/2 cup roughly chopped fresh basil and 1/4 cup grated Parmesan cheese, taste and adjust seasoning; let everything rest off the heat a minute so flavors meld.

8. Meanwhile, cook the 4 cups riced cauliflower: heat a separate large nonstick pan with a drizzle of olive oil, add the riced cauliflower and a pinch of salt, cook over medium high heat 5 to 7 minutes, stirring, until tender and slightly golden; you can finish it with a pat of butter and a sprinkle more Parmesan if you like.

9. Plate the cauliflower rice, top with the tomato basil garlic chicken and sauce, garnish with 2 tablespoons chopped fresh parsley and extra basil or Parmesan if wanted, serve hot and enjoy.

Equipment Needed

1. Large heavy skillet (preferably nonstick or stainless steel) for browning chicken and making the sauce
2. Large nonstick frying pan for cooking the riced cauliflower
3. Instant read thermometer to check chicken reaches 165 F
4. Cutting board and sharp chef knife for cutting breasts and dicing onion and tomatoes
5. Meat mallet or rolling pin (or the flat side of a heavy pan) to pound chicken evenly
6. Wooden spoon or heatproof spatula to stir the sauce and scrape up browned bits
7. Measuring spoons and measuring cups for oil, broth, cream and seasonings
8. Can opener, tongs, and a plate tented with foil to rest the chicken before returning to the sauce

FAQ

Q: Can I use cream cheese instead of heavy cream? A: Yes, use the 2 ounces of cream cheese for a thicker, creamier, lower carb sauce. Soften it first and whisk into the warm sauce until smooth. The flavor is a little tangier than heavy cream, but it works great.

Q: What if I only have frozen riced cauliflower? A: Frozen is fine. Thaw and squeeze out extra water before reheating, or sauté it a few minutes to evaporate moisture. If you skip that step the dish can get watery.

Q: How do I know the chicken is cooked through? A: Use a meat thermometer if you got one. The safe temp is 165°F. If you dont have a thermometer, cut into the thickest part; juices should run clear and there should be no pink.

Q: Can I make this ahead and reheat? A: Yes. Store sauce and chicken together in the fridge for up to 3 days. Reheat gently on low so the cream or cream cheese doesnt separate. Add a splash of broth if it seems too thick.

Q: Want it spicier or milder? A: To turn up the heat add more crushed red pepper flakes or a pinch of cayenne. To mellow it out, reduce the red pepper and add an extra splash of cream or a little more tomato.

Q: Can I use dried basil instead of fresh? A: You can, but fresh basil gives a much brighter flavor. If using dried, use about 1 tablespoon and add it earlier while simmering so it has time to bloom.

Tomato Chicken With Basil Garlic Sauce Recipe Substitutions and Variations

Chicken breasts: swap with boneless turkey cutlets, thick pork chops (thin them a bit), or firm tofu for a vegetarian version — cook times will vary.
Crushed tomatoes: use a 14 oz can tomato sauce or blended diced tomatoes if thats what you have, or fresh tomatoes pulsed in a blender for a fresher taste.
Heavy cream / cream cheese: use half and half for a lighter creaminess, plain Greek yogurt whisked in off the heat for tang, or coconut cream for dairy free.
Riced cauliflower (for serving): serve over cooked pasta, zucchini noodles, or steamed rice if you arent doing low carb; quinoa also works well.

Pro Tips

1. Pound the breasts unevenly thin so they cook quick and stay juicy; if some pieces are thicker, cut them into cutlets instead so nothing overcooks while other bits finish.

2. Don’t crowd the pan when browning the chicken, or it will steam not brown. Work in batches if needed and save the browned bits in the pan to scrape into the sauce for way more flavor.

3. When you add the cream or cream cheese, take the pan off the heat for a moment and whisk it in slowly so it doesn’t split; a splash of hot broth or a teaspoon of lemon juice can fix a sauce that looks a little curdled.

4. For the cauliflower rice, dry it well if it was frozen, then cook over decent heat until it gets some golden bits; finish with a knob of butter and a sprinkle of Parmesan for a richer, less watery base that actually tastes like something.

Tomato Chicken With Basil Garlic Sauce Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I plated seared chicken breasts in a garlicky tomato-basil cream that turns cauliflower rice into a rich, spicy low-carb dinner you won't believe is keto.

Servings

servings

Calories

489

kcal

Equipment: 1. Large heavy skillet (preferably nonstick or stainless steel) for browning chicken and making the sauce
2. Large nonstick frying pan for cooking the riced cauliflower
3. Instant read thermometer to check chicken reaches 165 F
4. Cutting board and sharp chef knife for cutting breasts and dicing onion and tomatoes
5. Meat mallet or rolling pin (or the flat side of a heavy pan) to pound chicken evenly
6. Wooden spoon or heatproof spatula to stir the sauce and scrape up browned bits
7. Measuring spoons and measuring cups for oil, broth, cream and seasonings
8. Can opener, tongs, and a plate tented with foil to rest the chicken before returning to the sauce

Ingredients

1 1/2 pounds boneless skinless chicken breasts, pounded slightly or cut into thick cutlets
Salt and black pepper to taste
2 tablespoons olive oil
1 tablespoon butter, optional for richer flavor
3 large garlic cloves, minced (or more if you like it garlicky)
1 small yellow onion, finely diced
1 14 ounce can crushed tomatoes
1/2 cup diced tomatoes, fresh or canned, drained
1/2 cup low sodium chicken broth
1/4 cup heavy cream or 2 ounces cream cheese for a creamy keto sauce
1/2 cup fresh basil leaves, roughly chopped
1/4 cup grated Parmesan cheese, plus more for serving if wanted
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes, or to taste for spicy kick
4 cups riced cauliflower, fresh or frozen, for serving
1 teaspoon lemon juice, optional to brighten the sauce
2 tablespoons chopped fresh parsley for garnish, optional

Directions

Season the chicken breasts with salt and black pepper, then either pound them slightly or cut into thick cutlets so they cook evenly.
Heat 2 tablespoons olive oil and the 1 tablespoon butter, if using, in a large skillet over medium high heat until shimmering; add the chicken and brown 3 to 4 minutes per side until golden and almost cooked through, then remove to a plate and tent loosely with foil.
In the same skillet reduce heat to medium, add the finely diced onion and sauté about 3 minutes until soft, stir in the 3 minced garlic cloves and cook 30 to 45 seconds until fragrant but not burnt.
Pour in the 1 14 ounce can crushed tomatoes, the 1/2 cup diced tomatoes, and 1/2 cup low sodium chicken broth; scrape up any brown bits from the pan, then stir in 1 teaspoon Italian seasoning, 1/4 teaspoon crushed red pepper flakes and a pinch more salt and pepper to taste.
Simmer the sauce 6 to 8 minutes to thicken slightly, then stir in the 1/4 cup heavy cream or the 2 ounces cream cheese (whichever you chose) until the sauce is smooth and creamy.
Return the chicken to the skillet, nestle into the sauce and simmer gently 5 to 7 minutes until chicken reaches 165 F and the sauce is reduced to your liking, squeeze in 1 teaspoon lemon juice if using to brighten things up.
Stir in the 1/2 cup roughly chopped fresh basil and 1/4 cup grated Parmesan cheese, taste and adjust seasoning; let everything rest off the heat a minute so flavors meld.
Meanwhile, cook the 4 cups riced cauliflower: heat a separate large nonstick pan with a drizzle of olive oil, add the riced cauliflower and a pinch of salt, cook over medium high heat 5 to 7 minutes, stirring, until tender and slightly golden; you can finish it with a pat of butter and a sprinkle more Parmesan if you like.
Plate the cauliflower rice, top with the tomato basil garlic chicken and sauce, garnish with 2 tablespoons chopped fresh parsley and extra basil or Parmesan if wanted, serve hot and 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.