Tuscan Pan-Seared Chicken with Slow-Cooked Tomato Sauce

• Boneless, skinless chicken breasts

  2 each
• Canned diced tomatoes

  1 can
• Onion

  0.5 each
• Garlic

  2 cloves
• Olive oil

  2 tbsp
• Dried oregano

  0.5 tsp
• Fresh basil

  2 tbsp
• Salt

  0.5 tsp
• Black pepper

  0.3 tsp

All Steps

1. 1

   Pat chicken breasts dry with paper towels and season generously on both sides with salt and black pepper.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Once hot, add the chicken breasts and sear for 4-5 minutes per side, or until golden brown. Remove chicken from the pan and set aside.

3. 3

   Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the pan. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and dried oregano, and cook for another minute until fragrant.

4. 4

   Pour in the canned diced tomatoes (undrained). Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.

5. 5

   Return the seared chicken breasts to the pan, nestling them into the tomato sauce. Cover and continue to cook for another 8-10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C).

6. 6

   Stir in the fresh chopped basil just before serving. Serve hot, optionally with a side of pasta or crusty bread.