1. Can I use chicken breasts instead of tenderloins?

Yes, you can use chicken breasts or thighs instead of tenderloins. Just slice them thinly to ensure they cook quickly and evenly in the skillet.

2. What can I substitute for heavy whipping cream?

You can use full-fat coconut milk for a dairy-free version, or a mix of milk and a bit of cream cheese for a lighter, lower-fat alternative.

3. How do I know when the sauce is thick enough?

The sauce should coat the back of a spoon without running off. If it’s too thin, simmer a few more minutes; if too thick, add a splash of broth to adjust.

4. Can I make this dish ahead of time?

Yes! You can prepare the entire dish up to 2 days in advance. Store in the fridge and reheat gently on the stovetop with a splash of broth to refresh the sauce.

Lemon Herb Chicken Skillet with Tomato Basil Cream Sauce

Name: Lemon Herb Chicken Skillet with Tomato Basil Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 pounds Chicken Tenderloins; 1/4 cup Sun-Dried Tomatoes, chopped; 1/4 cup Fresh Basil, chopped; 2 tablespoons Olive Oil; 2 tablespoons Butter; 2 teaspoons Minced Garlic; 1 1/4 cups Heavy Whipping Cream; 1/4 cup Chicken Broth; 1/4 cup Parmesan Cheese, grated; 1/2 teaspoon Italian Seasoning; Salt and Pepper, to taste; Bacon Pieces, for garnish (optional)

Description

A beginner-friendly lemon herb chicken skillet with a creamy tomato basil sauce, perfect for quick, healthy, and low-carb weeknight dinners.

Ingredients

Scale

1 1/2 pounds Chicken Tenderloins
1/4 cup Sun-Dried Tomatoes, chopped
1/4 cup Fresh Basil, chopped
2 tablespoons Olive Oil
2 tablespoons Butter
2 teaspoons Minced Garlic
1 1/4 cups Heavy Whipping Cream
1/4 cup Chicken Broth
1/4 cup Parmesan Cheese, grated
1/2 teaspoon Italian Seasoning
Salt and Pepper, to taste
Bacon Pieces, for garnish (optional)

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Instructions

Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, then sear for 3–4 minutes per side until golden and cooked through. Remove and set aside.
Reduce heat to medium and add butter to the skillet. Stir in garlic and sauté for about 30 seconds until fragrant.
Pour in chicken broth and deglaze the pan, scraping up any browned bits with a wooden spoon.
Add sun-dried tomatoes, heavy cream, chopped basil, Italian seasoning, salt, and pepper. Simmer for 5–7 minutes until the sauce begins to thicken.
Stir in grated Parmesan cheese and mix until melted and well incorporated.
Return the cooked chicken to the skillet and toss to coat in the sauce. Simmer for an additional 2–3 minutes.
Garnish with bacon pieces if desired and serve hot.

Notes

If the sauce thickens too much, add a splash of broth or water to adjust.
Use fresh basil for a more aromatic and flavorful result.
Chicken is fully cooked when internal temperature reaches 165°F.
For a dairy-free version, use full-fat coconut milk instead of cream.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 305
Sugar: 2g
Sodium: 410mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0.5g
Protein: 22g
Cholesterol: 95mg