Tomato Chicken Skillet with Sweet Pistachio Pesto


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Added by The Toasted Pine Nut

You’ll love this easy One Skillet Fire Roasted Tomato Chicken! It’s the perfect flavorful dish for any day of the week! Yummy low carb + gluten-free recipe!


  • 1 medium sweet onion, chopped
  • 2 garlic cloves, minced
  • 3 tablespoons coconut oil
  • 1 lb. boneless, skinless chicken thighs
  • 28 oz. Muir Glen fire-roasted whole tomatoes
  • 1/4 cup heavy cream
  • 4 leaves sage, chopped
  • 3 small/medium leaves lacinato kale, coarsely chopped
  • 1/2 cup shelled pistachios
  • 2 tablespoons agave nectar
  • 2 tablespoons coconut oil, melted


  1. Preheat oven to 400F.
  2. In an ovenproof skillet, sauté the chopped onion and garlic in coconut oil for about five minutes over medium-high heat, until the onion begins to soften and brown.
  3. Add the chicken thighs, top side down and cook for 2 minutes.
  4. Use tongs to turn the chicken over and cook for another two minutes.
  5. Remove the pan from the stove.
  6. Pour the entire can of Muir Glen Fire Roasted Whole Tomatoes into the pan.
  7. Add the cream, chopped sage, and chopped kale to the pan. Set aside. I didn’t stir everything together because I like the effect of some parts being more tomato-y and others more creamy.
  8. In your food processor, combine the pistachios, agave, and melted coconut oil. Process for about 30 seconds.
  9. Scrape down the sides with a spatula and process again for another 10 seconds.
  10. Clear the tops of the chicken of any leaves, and place a dollop of pistachio pesto on the top of each chicken thigh.
  11. Bake in the oven for 20 minutes. If you want to brown the tops a bit more, broil on high for 1 and a half to 2 minutes.


Tomato Soup

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