Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts (thinly sliced or pounded even)
- 2 tablespoons Extra virgin olive oil
- 1 medium Yellow onion, finely diced
- 4 cloves Garlic, minced
- 1 can (28 oz) Crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1/4 teaspoon Red pepper flakes (optional for heat)
- Salt and black pepper to taste
- 1/4 cup Fresh parsley, chopped
- Grated Parmesan cheese for serving
Instructions
- Pat the chicken breasts dry with paper towels to ensure a good sear. Season both sides generously with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken breasts. Sear them for about 3 to 4 minutes per side until they develop a golden-brown crust. They do not need to be cooked through at this stage. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, lower the heat to medium. Add the diced onion and cook for 3 to 5 minutes until translucent and soft. Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it. Pour in the crushed tomatoes, dried oregano, dried basil, and red pepper flakes. Stir well to combine, scraping up any browned bits from the bottom of the pan for extra flavor. Let the sauce simmer gently for about 5 minutes.
- Nestle the seared chicken breasts back into the simmering tomato sauce, along with any juices that collected on the plate. Cover the skillet with a lid and cook for another 10 to 12 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). The sauce should thicken slightly and coat the chicken beautifully.
- Turn off the heat. Sprinkle the fresh chopped parsley and a generous dusting of grated Parmesan cheese over the top. Serve the chicken warm, either on its own for a low-carb meal or over a bed of al dente pasta, creamy polenta, or zucchini noodles.
- Cook Time: 40 minutes