Easy Italian Chicken Skillet

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  Chicken Breast, Boneless Skinless

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

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  salt and pepper
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  Olive oil(30g)

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

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  Yellow Onion
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  Garlic(300g)
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  Tomato, Cherry(480g)
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  Red Peppers, Roasted, Jarred(240g)
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  Basil, Fresh(120g)
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  Parmesan Cheese

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

Instructions

1. 1Pat the chicken breasts dry and season generously with salt and pepper on both sides.
2. 2Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken breasts in a single layer and cook for 4–5 minutes until the bottom is golden brown. Flip and cook for another 4–5 minutes until the internal temperature reaches 165°F and no pink remains inside. Transfer to a plate.
3. 3In the same skillet, add the diced onion and sauté over medium-high heat for 3 minutes, stirring occasionally, until softened and translucent.
4. 4Add the minced garlic and cherry tomatoes to the pan and sauté for 4–5 minutes over medium-high heat, stirring frequently, until the tomatoes begin to break down and release their juices.
5. 5Stir in the roasted red peppers and half of the fresh basil, cooking for 1 minute over medium heat until warmed through.
6. 6Return the chicken breasts to the skillet and nestle them into the sauce. Remove from heat and top with the remaining fresh basil.
7. 7Divide the skillet contents evenly into 4 airtight containers while hot, ensuring each portion contains one chicken breast and equal amounts of the vegetable mixture.
8. 8Top each container with grated Parmesan cheese just before serving, or store the cheese separately and add when reheating.