Instructions

• Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. While the oil heats, pat the chicken breasts dry and season both sides with salt and ground black pepper to taste.
• Add the chicken to the hot skillet and cook 3–5 minutes per side, until browned and no longer pink in the center (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside on a plate.
• Reduce heat to medium and add the remaining 1 tablespoon olive oil to the skillet. Add the diced onion and minced garlic and cook, stirring, about 2 minutes, until the onion is tender/translucent.
• Add the tomato sauce, heavy whipping cream, 1/4 cup grated parmesan cheese, and 1 teaspoon Italian seasoning to the skillet. Stir to combine and bring the sauce to a gentle simmer over medium heat. Taste the sauce and season with additional salt and pepper if needed.
• Return the cooked chicken to the skillet, spooning some sauce over each piece. Evenly sprinkle the 1/2 cup shredded parmesan cheese over the chicken.
• Cover the skillet with a lid and cook 1–2 minutes, just until the shredded parmesan has melted. Remove from heat.
• Garnish with additional Italian seasoning if desired and serve warm.