Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170 g each)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil (30 mL)
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 can (14 oz/400 g) crushed tomatoes
  • 1 teaspoon dried oregano (2 g)
  • 1 teaspoon dried basil (2 g)
  • 1 cup heavy cream (240 mL)
  • 1/2 cup grated Parmesan cheese (50 g)
  • Fresh basil leaves for garnish (optional)

Instructions:

  1. Season chicken breasts with salt and pepper on both sides.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add chicken breasts, cooking for 5-7 minutes per side until browned and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from the skillet and set aside to rest.
  4. In the same skillet, add chopped onion and sauté until translucent (about 3-4 minutes).
  5. Stir in minced garlic and cook until fragrant (about 30 seconds).
  6. Add crushed tomatoes, oregano, and basil; simmer for 5 minutes.
  7. Reduce heat to low; whisk in heavy cream and Parmesan cheese until smooth. Cook for an additional 2-3 minutes until slightly thickened.
  8. Return the seared chicken breasts to the skillet, allowing them to warm in the sauce for 2-3 minutes.
  9. Plate the chicken and drizzle with creamy tomato sauce. Garnish with fresh basil if desired.