Creamy Tomato Chicken Skillet

Ingredients

• 2 Tbsp extra-virgin olive oil
• 1.5 lbs chicken breast (4 medium), boneless, skinless
• 1 tsp kosher salt, divided
• ½ tsp freshly cracked black pepper
• 2 Tbsp tomato paste
• 3 cloves garlic, minced
• 1 tsp fennel seeds
• 1/2 tsp crushed red pepper flakes, optional
• 1 (14 oz) can crushed tomatoes
• 1 cup heavy cream
• ½ cup parmesan cheese, divided
• 4 cups kale, ribs removed, torn into small pieces, packed
• 1/4 cup basil leaves, thinly sliced

Method

In a large skillet set over over medium-high, heat the olive oil until glistening.

Season the chicken breasts with 1/2 teaspoon salt and pepper.

Add chicken to skillet and cook until golden on the bottom, about 5 minutes. Turn and cook until golden on the other side, about 5 minutes longer. Remove chicken from the pan and set aside.

In the same skillet, add tomato paste, garlic, fennel seeds and red pepper flakes and cook until just fragrant, about 1 minutes.

Add crushed tomatoes and bring to a simmer, allow to cook for 3 minutes.

Stir in the heavy cream, ¼ cup parmesan cheese and kale, stirring until kale is just wilted, about 3 minutes.

Season with remaining ½ teaspoon salt and add chicken back into the skillet. Allow to cook for 5 more minutes or until the internal temperature of the chicken breasts reaches 165°F with an instant read thermometer.

Serve topped with fresh basil and remaining cheese.