Description
Juicy chicken swimming in a fresh tomato sauce that’s ready in 30 minutes? This one-pan wonder is what weeknight dinner dreams are made of.
Ingredients
Scale
- 1½ lbs (680g) boneless, skinless chicken breasts, sliced into cutlets
- 2 tbsp (30ml) extra virgin olive oil, divided
- 1 medium onion (about 1 cup/150g), finely diced
- 4 garlic cloves, minced (about 2 tbsp)
- 1 pint (300g) cherry tomatoes, halved
- 1 can (14oz/400g) crushed tomatoes, no salt added
- ½ cup (120ml) low-sodium chicken broth
- 2 tbsp tomato paste
- ¼ cup (10g) fresh basil leaves, torn, plus more for garnish
- 1 tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tbsp fresh grated Parmesan cheese (optional)
Instructions
- Season chicken cutlets with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken 3-4 minutes per side until golden. Transfer to a plate and cover loosely with foil.
- In the same skillet, add remaining oil and reduce heat to medium. Cook onion for 3-4 minutes until translucent. Add garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- Add cherry tomatoes and cook for 2 minutes until softening. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, chicken broth, and oregano. Scrape up browned bits and bring to a simmer.
- Return chicken to the skillet, nestling it into the sauce. Simmer uncovered for 5-7 minutes until chicken reaches 165°F and sauce thickens slightly. Stir in torn basil during the last minute of cooking.
- Remove from heat and let rest 2 minutes. Taste and adjust seasoning. Sprinkle with Parmesan if desired and garnish with additional fresh basil before serving.