With fresh garlic, basil, a creamy tomato sauce and served over zoodles, you'll love this flavorful and easy Paleo, Whole30 + Keto chicken in tomato sauce. It's a one pan chicken dinner the whole family will enjoy!
Season chicken breasts on both sides with Italian seasoning, salt and pepper. Prep the onion, garlic, artichoke hearts, green olives and basil as noted.
Heat a large skillet over medium heat and add ghee. Once hot, add the chicken breasts to the skillet and cook undisturbed for 3-4 minutes per side, or until lightly browned.
While the chicken is cooking, turn the zucchini into noodles using a spiralizer. Set aside.
When the chicken is browned, remove it from the skillet and set aside.
If the pan is dry, add more ghee to coat. Add in the diced onions and cook for 3-4 minutes to soften.
Add garlic and cook for 1 minute, stirring constantly.
Add in the coconut milk to deglaze the pan, scraping up any browned bits from the bottom of the pan.
Add in the diced tomatoes, artichoke hearts, olives, Italian seasoning and basil to the pan. Stir to mix.
Place chicken back in the skillet and nestle it in with the other ingredients. Increase heat if needed to bring the sauce to a low simmer, then cover and simmer over low heat for 6-8 minutes, or until chicken is cooked through.
When the chicken is almost finished, get the zoodles going. Place one tbsp ghee in a separate large pan over medium heat.
Once the pan is hot, add the zoodles and sprinkle with a generous pinch of salt and pepper. Cook, tossing the zoodles frequently, for 3-4 minutes until the zoodles are warmed through but not mushy.
Serve chicken over zoodles and garnish with fresh basil.
Notes
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.