Go Back
+ servings
Print Recipe
4.67 from 3 votes

Fire Roasted Tomato Chicken Skillet

A creamy and savory Creamy Fire Roasted Chicken skillet with fresh basil served with cauliflower. It is Whole30 and Paleo compliant.
Prep Time5 minutes
Cook Time20 minutes
Course: Main Dish
Cuisine: Italian
Servings: 3 chicken breast
Author: Ashley McCrary


  • 3 large chicken breast or 4 small
  • 2 cans fire roasted tomatoes drained
  • 1 small vidalia onions sliced
  • 1 tbsp tapioca flour dissolved into 2 tbsp of water
  • 1/2 cup tomato sauce
  • 1/4 cup coconut milk
  • 1/2 cup chicken broth
  • 3 cloves garlic pressed or finely chopped
  • 1 tbsp olive oil
  • 4 basil leaves rough chopped
  • salt and pepper to taste


  • Heat a skillet with 1 tbsp of olive oil over medium heat.
  • Add the chicken to a hot skillet. Allow to brown and cook on each side 6 mins. Once the chicken is completely cooked, remove from the skillet.
  • Add the pressed garlic along with the sliced onions to the hot skillet. Allow to cook together for 2 to 3 minutes.
  • To the onions and garlic, add the tomato sauce, fire roasted tomatoes, coconut milk and chicken broth.
  • Mix together and add the dissolved tapioca flour to the sauce and whisk together. At this point it should thicken just a little.
  • Transfer the cooked chicken back into the skillet and allow to simmer together for 5 mins. Top with fresh chopped basil
  • Serve over steamed cauliflower rice.