Rosemary Chicken with Tomato Sauce Recipe

Preheat your oven to 375°F (190°C).

Season the chicken breasts with salt, pepper, and dried rosemary.

In a large skillet, heat the olive oil over medium heat. Cook the chicken breasts for 5 minutes on each side, until golden brown.

Remove the chicken breasts from the skillet and set aside.

In the same skillet, add the minced garlic and cook for 1 minute until fragrant.

Add the diced tomatoes and tomato paste to the skillet. Stir well to combine.

Bring the tomato sauce to a simmer and cook for 5 minutes until slightly thickened.

Return the chicken breasts to the skillet, spooning the tomato sauce over them.

Transfer the skillet to the preheated oven and bake for 20 minutes until the chicken is cooked through.

Serve the rosemary chicken with tomato sauce on a bed of rice or with a side of roasted vegetables.