Instructions

• Preheat the oven to 400°F (200°C).
• Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat until shimmering.
• Add the finely chopped onion and cook, stirring occasionally, for 2–3 minutes until softened and the edges are slightly golden.
• Add 3–4 minced or grated garlic cloves and cook for about 30 seconds, until fragrant. Stir in the 15-ounce can of crushed tomatoes (or marinara), 1 teaspoon Italian seasoning, and ½ teaspoon each garlic powder, crushed red pepper, salt, and pepper. Bring to a gentle simmer and cook for 2 minutes.
• Nestle the 4 small–medium boneless, skinless chicken breasts into the sauce, spooning some sauce over each breast. Cook on the stovetop 1–2 minutes per side to lightly brown the chicken.
• Transfer the skillet to the preheated oven and bake for 10 minutes.
• Carefully flip each chicken breast, top evenly with the 8 ounces of fresh or shredded mozzarella, then return the skillet to the oven and bake an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted.
• Remove from the oven, let the chicken rest for 3–5 minutes, garnish with fresh basil, and serve immediately.