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Scraper Test Recipe

Scraper Test Recipe is a hearty, flavor-packed dish that comes together in under 40 minutes using simple pantry staples. Tender seared chicken is simmered in a rich, garlicky tomato sauce seasoned with Italian herbs and a hint of heat. It is the kind of effortless, satisfying meal that works perfectly on a busy weeknight or a relaxed family dinner.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 4 servings
Calories 310 kcal

Equipment

  • Large skillet or saute pan
  • Instant-read thermometer
  • Cutting board and chef's knife
  • Wooden spoon or silicone spatula

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic finely minced
  • 1 medium yellow onion diced
  • 4 pieces boneless skinless chicken breasts about 6 oz each
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1/2 cup chicken broth low-sodium preferred
  • 1.5 teaspoons Italian seasoning
  • 1/2 teaspoon red pepper flakes optional, adjust to taste
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons fresh parsley chopped, for garnish

Instructions
 

  • Season both sides of the chicken breasts generously with salt, black pepper, and Italian seasoning. Set aside while you heat the pan.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat for 1 to 2 minutes until the oil shimmers and is fully hot.
  • Add the seasoned chicken breasts and sear for 5 to 6 minutes per side without moving them, until deeply golden brown and cooked through to an internal temperature of 165 degrees F. Remove from the pan and set aside on a plate.
  • Reduce the heat to medium. Add the diced onion to the same skillet and cook, stirring occasionally, for 3 to 4 minutes until softened and translucent.
  • Add the minced garlic and red pepper flakes. Cook for 1 minute, stirring constantly, until fragrant. Do not let the garlic brown.
  • Pour in the canned diced tomatoes and chicken broth. Stir well, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
  • Let the sauce simmer over medium heat for 6 to 8 minutes, stirring occasionally, until it thickens slightly and the flavors have melded together.
  • Return the seared chicken to the skillet, nestling it into the sauce. Spoon the sauce over the top and cook for an additional 2 to 3 minutes to warm through and let the chicken absorb the flavors.
  • Remove from heat, garnish with freshly chopped parsley, and serve immediately over rice, pasta, or with crusty bread to soak up the sauce.

Notes

For best results, make sure your skillet is fully hot before adding the chicken to achieve a proper golden sear. Do not overcrowd the pan; cook in batches if needed. Leftovers store well in the refrigerator for up to 4 days and taste even better the next day as the flavors deepen. This recipe is naturally gluten-free; just verify your broth and tomato labels. For a creamier sauce, stir in 2 tablespoons of heavy cream during the final simmer.