Pan Seared Chicken with Tomato/Onion Sauce

Servings 8 servings

Prep Time 7

Total Time 25

Ingredients

5-6 large chicken breasts cut in half
1 ½ cups chicken broth plus ½ cup chicken broth set aside
2 tablespoons bacon grease or avocado oil
1 diced onion
2 cups of fresh tomato chunks or 1 can of diced tomatoes drained
1 tablespoon garlic powder
1 tablespoon Italian seasoning
salt and pepper to taste
2 tablespoons cornstarch

Instructions

Heat your stainless steel pan to medium high heat.
Season the chicken with salt and pepper, then sear the chicken breasts in batches (don’t crowd the pan!).
After all the chicken is seared remove the chicken, add the tomatoes/onions and let them cook down for about 5 minutes. Season with salt, pepper, garlic powder, and Italian seasoning.
Return the chicken to the pan and add the chicken broth. Bring the broth to a simmer, cover, and cook for about 10 minutes till the chicken has an internal temperature of 165ºF.
Combine the cornstarch and remaining ½ cup chicken broth and slowly drizzle in while stirring to thicken the sauce.
Serve with pasta and roasted green beans.

Notes

If you want to make some of the chicken plain, make sure to set aside a few pieces of chicken to finish cooking in the oven BEFORE adding the chicken back to the pan with the tomatoes and onions. I just transfer them to a sheet pan and bake at 350ºF for about 7 minutes. This works really well for my kiddos who prefer a simple chicken vs. lots of sauce/flavor!