- A flavorful fire-roasted tomato sauce - Tender seared chicken breasts - Minutes to make and an easy weeknight dinner
- Roma tomatoes - Olive oil - Italian seasoning - Red pepper flakes - Chicken breasts - Unsalted butter
- Shallot - Garlic - Chicken broth - Tomato paste - Heavy cream - Basil
Arrange tomato halves on a parchment paper-lined sheet pan. Drizzle with olive oil and top with Italian seasoning, red pepper, salt, and pepper.
Roast tomatoes at 450F 40-45 minutes until tomatoes are slightly charred. Allow to cool slightly, then remove and discard skins, and finely dice tomatoes.
Season chicken with salt and pepper to taste. Heat butter and olive oil in a large skillet or Dutch oven. Add chicken to skillet and sear on both sides until golden brown.
Add olive oil to pan drippings in same pan. Add shallot and garlic and saute until tender. Deglaze pan with chicken broth and add tomatoes, tomato paste, and cream.
Add chicken to sauce and allow to simmer 10-15 minutes until chicken registers 165F. Top chicken with basil and serve warm over pasta. Enjoy!