Low Carb Chicken in Tomato Sauce
Elevate your weeknight dinner game with this flavorful and satisfying Low Carb Chicken in Tomato Sauce recipe! Juicy, golden-browned chicken breasts are simmered to perfection in a vibrant tomato sauce infused with garlic, onion, and aromatic Italian herbs like oregano and basil. Perfect for health-conscious eaters, this dish is naturally low-carb, gluten-free, and packed with protein while delivering bold Mediterranean-inspired flavors. With a quick 15-minute prep time and just 35 minutes of cooking, it’s an easy yet impressive meal that's perfect for busy evenings or casual entertaining. Garnished with fresh basil, this dish pairs beautifully with sautéed zucchini noodles or a crisp green salad for a wholesome, guilt-free indulgence. Join the no-stress dinner revolution and serve up restaurant-quality comfort in your own kitchen today!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 pieces garlic cloves, minced
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon crushed red pepper flakes
- 0.25 cup fresh basil leaves, for garnish
Instructions
Heat olive oil in a large skillet over medium-high heat.
Season the chicken breasts with salt and pepper on both sides.
Place the chicken breasts in the skillet and cook for about 5-6 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and sauté for about 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the canned diced tomatoes and tomato paste, bringing the mixture to a simmer.
Add dried oregano, dried basil, salt, ground black pepper, and crushed red pepper flakes to the sauce.
Return the chicken breasts to the skillet, nestling them into the tomato sauce.
Cover the skillet and let the chicken simmer in the sauce for about 20 minutes, allowing the flavors to meld and the chicken to absorb the sauce.
Stir occasionally and ensure the chicken is cooked thoroughly to an internal temperature of 165°F (75°C).
Once cooked, remove the skillet from heat and serve the chicken hot, garnished with fresh basil leaves.
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 2244 mg | 98% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 20.3 g | ||
| Protein | 225.4 g | 451% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 384 mg | 30% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3396 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
