- Season the chicken breasts with salt and pepper on both sides.
- In a large skillet or pan, heat olive oil on medium-high heat. Add the chicken breasts and cook until golden brown on both sides. Remove and set aside.
- In the same pan, reduce the heat to medium. Add shallot or onion and garlic and cook until tender. Add red pepper flakes, tomato paste, and a pinch of salt, and cook until fragrant.
- Pour in chicken broth or water, scraping up any bits from the bottom of the pan, and cook until most of the liquid reduces.
- Add crushed tomatoes and cook for 1-2 minutes.
- Reduce heat to a simmer, add heavy cream and parmesan cheese, and stir until the sauce is smooth. Adjust seasoning as needed.
- Return the chicken breasts to the pan, submerge them in the tomato sauce, and cook until they reach an internal temperature of 165°F.
- Remove from heat, sprinkle with fresh basil leaves and additional parmesan cheese to serve. Leftovers can be stored in the fridge for up to 4 days.
Nutrition
Nutrition information per serving:
- Serving Size: 1 serving
- Calories: 287 calories
- Sugar: 4 grams
- Fat: 16 grams
- Carbohydrates: 7 grams
- Fiber: 1 gram
- Protein: 29 grams
