Ingredients
Scale
4 boneless, skinless chicken breasts
5 cloves minced garlic
½ yellow onion, minced
1 28-ounce can of crushed tomatoes
1 pint cherry tomatoes, halved
1 cup fresh basil leaves, chopped
1 teaspoon red pepper flakes
Salt and black pepper to taste
Extra virgin olive oil
Instructions
- Preheat a little olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then add it to the hot pan. Cook chicken breasts for about five minutes on each side, then remove from the pan and set aside.
- In the same hot skillet, add more oil and saute onions until soft and translucent. Add garlic and saute for another 1-2 minutes.
- Add tomatoes, basil, and red pepper flakes and simmer over medium heat for a few minutes to cook down the cherry tomatoes. Add the basil and chicken and continue to simmer until the internal temperature of the chicken reaches 165°F.
- Serve with pasta, roasted veggies, or rice.