Creamy Tomato Basil Chicken | The Recipe Critic

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By Alex

• Aug 03, 2026 • 0 Comments •

4.8

Creamy Tomato Basil Chicken | The Recipe Critic

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Servings

4 People

Creamy Tomato Basil Chicken is a simple, one pan meal that the entire family will love. With only five ingredients that are most likely in your pantry, this is an easy recipe that will become a dinner favourite!

Lush and saucy is how I would describe this creamy tomato basil chicken. And the best part is how ridiculously simple it is to make.

This recipe uses the most beautiful seasonal produce thats in abundance right now. Fresh roma tomatoes, garlic and basil simmered in olive oil and butter till the tomatoes completely break down into a nice creamy consistency that coat every bit of the chicken. I like to add a little bit of cream towards the end to give this dish a luscious consistency.

Since this is such a simple recipe, its really important to use quality ingredients.

I prefer using chicken breast in the recipe because its lean meat and my family loves chicken breast!

I like to start by adding some garlic to olive oil and warming it so that the oil is infused with the garlic flavour. Then the chicken breast is seared on high heat till its cooked through. Chicken breast doesn’t need too long – about 10 minutes in the pan and its done. The sauce is made in the same pan with diced roma tomatoes, cream and lots of basil. I finish this recipe with some cream to give it the beautiful creamy texture and add more flavour.

If you don’t have access to good quality fresh tomatoes, just use a can of crushed tomatoes for the sauce. And you have the same recipe that takes even lesser time to put together.

The recipe is so basic that this will become one of those recipes that you’ll make again and again. Serve this with pasta or rice. Add a little parmesan on top if you are feeling extra indulgent and you have a fantastic dinner thats ready in a jiffy!

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Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat.

Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

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Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
Remove cooked chicken to a serving plate and drizzle with lime juice before serving.