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Keto Creamy Tomato Basil Chicken - A Comforting, Low-Carb Skillet Dinner

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 2 pounds) or 6 chicken thighs
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning (or a mix of dried basil and oregano)
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/2 cup low-sodium chicken broth
  • 3/4 cup heavy cream
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1 cup cherry tomatoes, halved (or 1 cup diced tomatoes, well drained)
  • 1/3 cup fresh basil leaves, thinly sliced (plus more for garnish)
  • Lemon wedge, for finishing (optional)

Method
 

  1. Season the chicken: Pat chicken dry. Season both sides with salt, pepper, Italian seasoning, and smoked paprika.
  2. Sear the chicken: Heat 1 tablespoon olive oil and the butter in a large skillet over medium-high. Add chicken and sear 4–5 minutes per side until golden. Transfer to a plate; tent with foil.
  3. Sauté the aromatics: Lower heat to medium. Add remaining 1 tablespoon olive oil. Stir in garlic; cook 30 seconds until fragrant, not browned.
  4. Build the sauce base: Stir in tomato paste and cook 1 minute to caramelize. Whisk in chicken broth, scraping up browned bits.
  5. Make it creamy: Reduce heat to medium-low. Pour in heavy cream and whisk until smooth. Add Parmesan and red pepper flakes. Simmer gently 2–3 minutes until slightly thickened.
  6. Add tomatoes and basil: Stir in cherry tomatoes and most of the basil. Simmer 1 minute to soften tomatoes without breaking them down.
  7. Finish the chicken: Return chicken and any juices to the skillet. Spoon sauce over the top. Simmer 3–5 minutes, or until chicken reaches 165°F internally and sauce coats the back of a spoon. Adjust salt and pepper. Squeeze a little lemon if you like.
  8. Serve: Top with remaining basil. Serve over zucchini noodles, cauliflower rice, or sautéed spinach, with extra sauce spooned on top.