Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 bell pepper (any color), chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup heavy cream (optional, for extra creaminess)
- Fresh parsley, chopped (for garnish)
Instructions
- Begin by seasoning the chicken breasts with salt, pepper, paprika, and oregano. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for about 4-5 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and bell pepper. Sauté over medium heat until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour in the diced tomatoes (undrained) into the skillet with the sautéed vegetables. Stir in the dried oregano, paprika, salt, and pepper. Bring the sauce to a simmer, then reduce the heat and let it cook for about 10 minutes, allowing the flavors to meld together. Adjust seasoning to taste.
- Return the seared chicken breasts to the skillet, nestling them into the tomato sauce. Spoon the sauce over the chicken, ensuring they are well coated. Cover the skillet and let the chicken simmer in the sauce for about 15-20 minutes, or until the chicken is cooked through and tender. If desired, stir in the heavy cream during the last few minutes for a creamier sauce.
Notes
- Choose Evenly Sized Chicken Breasts: This ensures they cook at the same rate. If your chicken breasts are very thick, consider pounding them to an even thickness.
- Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Adjust the Sauce Consistency: If the sauce is too thick, add a splash of chicken broth or water. If it’s too thin, simmer for a bit longer without the lid.
- Add a Touch of Heat: For a spicy kick, add a pinch of red pepper flakes to the sauce.
- Make it Creamy: The heavy cream is optional but adds a luxurious creaminess to the sauce. You can also use half-and-half or sour cream as alternatives.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Poultry
- Method: Skillet
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 140mg