I don’t mean to be dramatic, but my taste testers for this recipe (my mom and dad!) keep telling me I need to bottle this sauce. Maybe some day I will put my food engineering degree to work and start bottling my own sauces, but for now, I am sharing the recipe with you! And lucky for you, this skillet simmer sauce is super simple!
Here’s what you’ll need…
1 can full fat coconut milk
1/2 cup diced white onion
1.5 lb chicken thighs
6 oz can tomato puree
1 oz basil, chopped
2 tsp salt
15 oz can fire roasted tomatoes
1/2 tsp red pepper flakes
butter or coconut oil for pan
or
Replace the canned tomatoes with equal volume of fresh tomatoes!
Directions:
- In a large cast-iron skillet, heat butter and onion until translucent over medium heat
- Once onions are translucent, sear salted chicken thighs on each side for 4-5 minutes, or until browned
- Add remaining ingredients to the skillet and reduce heat to simmer for 15-20 minutes, or until thighs reach and internal temperature of 165F
- Enjoy
This Tomato Basil Skillet is loaded with protein, rich, and creamy, and dairy free. It's great for a weeknight dinner or meal prep for the whole week.
- 1 can full fat coconut milk
- 1/2 cup diced white onion
- 1.5 lb chicken thighs
- 6 oz can tomato puree
- 1 oz basil chopped
- 2 tsp salt
- 15 oz can fire roasted tomatoes
- 1/2 tsp red pepper flakes
- butter or coconut oil for pan
-
In a large cast-iron skillet, heat butter and onion until translucent over medium heat
-
Once onions are translucent, sear salted chicken thighs on each side for 4-5 minutes, or until browned
-
Add remaining ingredients to the skillet and reduce heat to simmer for 15-20 minutes, or until thighs reach and internal temperature of 165F
