Ingredients
Chicken
- 3 Tbsp. avocado oil or other high-heat oil, divided
- 2 lbs. boneless, skinless chicken breasts, pounded to even thickness (about 1/4 to 1/2 inch thick)
- Kosher salt and fresh black pepper, to taste
Sauce
- 4 Roma tomatoes, chopped (about 2 cups)
- 3 garlic cloves, minced
- 1 tsp. dried oregano
- 1/2 cup chicken broth
- ½ cup heavy whipping cream
- ¼ tsp. red pepper flakes
- ½ tsp. sugar, cane or granulated
- ¼ cup grated Parmesan cheese, preferably freshly grated
- ¼ cup thinly sliced fresh basil, plus extra for garnish
Instructions
- Prepare the Pan and Season Chicken: Heat 2 tablespoons of avocado oil over medium-high heat in a large non-reactive sauté pan, such as an enamel-coated cast-iron or stainless-steel pan. Generously season both sides of the chicken breasts with kosher salt and fresh black pepper to taste.
- Cook the Chicken: When the pan is hot and the oil is shimmering, add the chicken breasts in a single layer. Cook undisturbed for 3-4 minutes on each side, or about 2-3 minutes per side for smaller pieces, until just about cooked through. Remove the chicken to a plate and cover lightly with foil to keep warm.
- Sauté Tomatoes and Aromatics: Reduce heat to medium and add the remaining 1 tablespoon of oil to the pan. When hot, add chopped tomatoes, minced garlic, dried oregano, and a pinch of salt. Cook while stirring occasionally until the tomatoes soften, about 2-3 minutes.
- Add Liquids and Seasonings: Stir in chicken broth, heavy whipping cream, red pepper flakes, and sugar. Season with additional salt and pepper to taste. Bring the mixture to a gentle simmer, scraping down any browned bits from the bottom of the pan.
- Finish Cooking with Sauce: Return the chicken breasts to the pan and simmer, partially covered, for about 1-2 minutes or until the sauce slightly thickens and the chicken is fully cooked. Stir in the grated Parmesan cheese and thinly sliced fresh basil. Garnish with extra basil and serve immediately with pasta, rice, or crusty bread to enjoy the rich sauce.
Notes
- For even cooking, pound chicken breasts to an even thickness before cooking.
- Use fresh Parmesan cheese for best flavor in the sauce.
- Adjust red pepper flakes according to your preferred spice level.
- This dish pairs well with crusty bread, pasta, or steamed rice to soak up the sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
