February 14, 2019
If you are looking for a Gourmet meal in 30 minutes or less, look no further! There’s just something about an entree you can prepare in under 30 minutes with simple ingredients. Something ahhhhmazing. I love this Whole30 Creamy Tomato Basil Chicken Skillet because it’s great on it’s own but could easily be made into a pasta dish. It’s extra saucy so throw it over a bed of pasta and you’ll have something spectacular!
My husband is not the biggest fan of tomatoes, but he loves this dish. Just for him I blend the roasted tomatoes with the cream using an emersion blender to eliminate the chunky tomato sauce. But if tomatoes are your thing I highly recommend just tossing the can straight into the sauce!
What to serve with Whole30 Creamy Tomato Basil Chicken Skillet
- Fresh & Crunchy Caesar Salad. If keeping it Whole30, try a Whole30 Compliant Caesar Dressing
- Italian Chop Salad
- Serve over Gluten Free Pasta, spaghetti squash or zoodles
- Garlic Bread
- A Lemon Garlic Broccoli or Green Bean
Whole30 Creamy Tomato Basil Chicken Skillet
Ingredients
- 2 tbsp olive oil
- 1 Lb chicken breast, thin sliced
- 1 egg whisked
- 1 C almond flour
- 1 tsp tapioca flour or arrow root starch
- 1 tsp garlic powder
- 1 TBSP italian seasoning
- salt & Pepper
- 1 TBSP ghee
- 3 cloves garlic, minced
- 1/2 C basil divided
- 1 14 oz can fire roasted tomatoes
- 1/4 C cashews + 1/2 C water, blended see notes
- 1/2 C chicken stock
- 1 tsp arrow root + 1 TBSP water mixed
Instructions
- If chicken breasts are large, place them in a large ziplock bag and pound them or butterfly them with a knife until they are thin & they have even thickness. Seasoning the chicken breasts with salt & pepper. In a large shallow bowl or large plate, combine almond flour, tapioca flour, garlic powder & italian seasoning. In another both, add egg & whisk. Place a large skillet over medium heat and add olive oil to the pan. Bread the chicken breasts by dipping in the egg mixture and allowing excess to drip off, then place into the almond flour blend, tossing to coat and shaking off any excess. Once all the chicken is coated, add them to the hot oil and cook for 2 minutes on each side, just until slightly browned. Remove from pan & set aside. If necessary, use a papertowel to wipe out the burnt almond flour from the pan. In the skillet, melt ghee. Add garlic and allow to get fragrant. Your pan will be very hot, so this should not take more than 15 seconds. Add in the chicken stock, cashew cream, fire roasted tomatoes (if you do not like the chunks of tomatoes, see notes), arrow root mixture & basil and stir to combine. Bring the sauce to a simmer & nuzzle the chicken breasts back into the pan. Allow to cook for 10 minutes. Garnish with basil & Serve over pasta, zoodles, or just on it’s own with a side of veggies! Enjoy
Notes
Cashew Cream:
To soften cashews, soak overnight or bring to a boil and cook for 5 minutes. Drain & blend with 1/2 C fresh water.
Option to blend sauce:
My husband does not care for tomato chucks, so I blend half the can of roasted tomatoes with the cashew cream before adding to the pan.
