Creamy Tomato Chicken Skillet Dinner

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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 teaspoon kosher salt
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  Olive oil(23g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Tomato Paste(30g)
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  Garlic(180g)
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  Fennel Seeds, Dried(5g)
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  Red pepper flakes(1g)
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  Tomato, Canned, Crushed
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  Cream, Heavy Whipping(240g)
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  ½ teaspoon freshly cracked black pepper
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Kale(960g)
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  Basil, Fresh(60g)

Instructions

1. 1Pat the chicken breast dry with paper towels and season evenly on both sides. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. 2Add the chicken to the hot skillet and cook 5–7 minutes per side over medium-high heat until golden brown and the internal temperature reaches 165°F when checked with an instant-read thermometer. Transfer the chicken to a clean plate.
3. 3In the same skillet, add the tomato paste, minced garlic, fennel seeds, and red pepper flakes. Cook 1–2 minutes over medium-high heat, stirring constantly, until fragrant and the tomato paste darkens slightly.
4. 4Pour in the crushed tomatoes and stir well. Bring to a simmer over medium heat and cook 3 minutes, stirring occasionally.
5. 5Reduce heat to medium-low and stir in the heavy cream and grated Parmesan until combined. Add the kale and cook 2–3 minutes, stirring frequently, until the kale is just wilted and tender.
6. 6Return the chicken breast to the skillet and nestle it into the sauce. Cook 3–5 minutes over medium heat until the chicken is heated through and the sauce coats the back of a spoon.
7. 7Remove from heat and top with fresh basil and remaining Parmesan.
8. 8Divide the chicken and creamy tomato sauce evenly into 4 airtight containers while hot. Cool to room temperature, seal, and refrigerate up to 4 days.