Keto Skillet Chicken + Tomatoes with Basil Butter Recipe + Video – 3 carbs! A low carb chicken dinner with blistered tomatoes and a lemon basil butter. Made on your grill or in the oven. Whole30, Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.

chicken with basil butter, blistered tomatoes and cauliflower rice on a white plate

The summeriest of summer dinners, using 2 of my favorite summer vegetables: tomatoes + basil.

This keto skillet chicken + tomatoes with basil butter is ready in just 30 minutes, is only 3 carbs, and if it’s an extra hot day you can make the whole dinner on your grill and avoid heating up your house!

cast iron skillet with chicken and blistered tomatoes

Keto Skillet Chicken + Tomatoes with Basil Butter

I made this dinner on a day when it was HOT! Over 100ºF. To avoid heating up our tiny house, I decided to cook the dinner in a cast iron skillet on our Traeger Grill outside. It worked perfect! If you don’t have a grill, I have oven instructions in the recipe as well.

I cook the chicken breasts skin side DOWN so the skin gets crispy and golden brown. Then I add in grape tomatoes to blister and soften as the chicken cooks. You don’t even need to flip the chicken. Just put everything on a cast iron skillet and let it cook for 25-30 minutes.

chicken with basil butter, blistered tomatoes and cauliflower rice on a white plate

Keto Basil Butter

To add tons of flavor and even better fat macros, I top the chicken with a basil butter that has some lemon and garlic in there too. So very delicious!

I topped the blistered tomatoes with freshly chopped basil, and served it with some cauliflower rice. The healthiest, lightest must summery 30 minute dinner!

Watch Keto Skillet Chicken + Tomatoes Recipe Demo (4:34 minutes)

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chicken with basil butter, blistered tomatoes and cauliflower rice on a white plate

Keto Skillet Chicken + Tomatoes with Basil Butter


  • Author: Natalie
Scale

Ingredients

Skillet Chicken + Tomatoes

  • 4 skin-on, boneless chicken breasts (skinless works too!)
  • 1 pint grape tomatoes
  • 1 tablespoon olive oil
  • kosher salt + pepper

Basil Butter

  • 1/4 cup ghee (or grass-fed butter or coconut oil)
  • 2 tablespoons finely chopped basil
  • zest from 1 lemon
  • 1 clove of garlic

Instructions

  1. Preheat your outdoor grill over high heat. We have a Traeger Grill and I set it to 475ºF. You could also cook this in your oven at 425ºF. Set your cast iron skillet in your grill (or oven) to heat up with the grill (or oven).
  2. Season the chicken on both sides generously with salt and pepper. In a small mixing bowl, toss the tomatoes in olive oil and season with salt + pepper.
  3. When your grill (or oven) is heated, place your chicken breasts skin side DOWN in the skillet. Then pour over the tomatoes.
  4. Cook for 25-30 minutes, until the chicken has an internal temperature of 165ºF and the tomatoes are blistered. No need to flip the chicken. I leave it skin side down the whole time so the skin gets crispy and golden brown.
  5. While the chicken is cooking, make the basil butter. In a small mixing bowl, combine the ghee, basil, lemon zest and garlic. Mash with a fork until fully combined.
  6. Serve the chicken breasts warm topped with 1 tablespoon of the basil butter, along with the blistered tomatoes. I like topping the blistered tomatoes with more finely chopped basil. Delicious with cauliflower rice!
  7. Leftovers will keep in an airtight container refrigerated for at least 5 days.

Notes

You can substitute chicken thighs for breasts

You could use dried basil if you don’t have fresh

 

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