Ingredients:

  • 4 large Boneless, Skinless Chicken Breasts (approx. 680g total), trimmed
  • Kosher Salt & Freshly Ground Black Pepper, As needed
  • 2 Tbsp Extra Virgin Olive Oil (EVOO)
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, thinly sliced or minced
  • 1 Tbsp Tomato Paste (Double Concentrate)
  • 28 oz can Crushed Tomatoes (High-quality)
  • 1 cup Low-Sodium Chicken Stock
  • 1 tsp Dried Oregano
  • 1 Bay Leaf (Dried)
  • 1/2 tsp Pinch of Sugar (Optional)
  • 1/4 cup Fresh Basil, Chopped (for finishing)
  • 1/4 cup Parmesan Cheese, Freshly grated (optional for finishing)

Instructions:

  1. Prep the Chicken: Pat the chicken breasts dry thoroughly. Season both sides aggressively with salt and pepper.
  2. Heat the Oil: Place a Dutch oven over medium-high heat. Add the EVOO and wait until the oil is shimmering.
  3. Sear the Chicken: Carefully place the chicken breasts in the hot oil. Sear for 4 minutes per side until deeply golden brown. Transfer the seared chicken to a clean plate.
  4. Sauté Aromatics: Reduce the heat to medium. Add the diced onion to the pot, scraping up the chicken fond (browned bits) as the onion softens. Cook for 5–7 minutes until translucent.
  5. Add Garlic and Paste: Stir in the sliced garlic and cook for 1 minute until fragrant. Add the tomato paste and cook for 2 minutes, stirring constantly to 'bloom' the paste.
  6. Deglaze and Stock: Pour in the chicken stock, scraping the bottom vigorously to lift any remaining browned bits. Let the liquid reduce slightly (about 3 minutes).
  7. Add Tomatoes and Seasoning: Stir in the crushed tomatoes, dried oregano, bay leaf, and the pinch of sugar (if using). Bring the mixture to a gentle simmer.
  8. Return Chicken: Place the seared chicken breasts back into the sauce. They should be mostly submerged.
  9. Simmer: Reduce the heat to low, cover the pot partially, and simmer gently for 45–60 minutes. The chicken is cooked when it registers an internal temperature of 165°F (74°C) or shreds easily.
  10. Remove & Shred (Optional): Remove the chicken from the sauce and discard the bay leaf. You may slice or shred the chicken and return it to the sauce for a ragu-like consistency.
  11. Adjust Seasoning: Taste the sauce and adjust salt, pepper, and sugar as needed.
  12. Finish and Serve: Stir in the fresh basil and a sprinkle of grated Parmesan (if desired). Serve immediately over pasta or polenta.