Step 1: Prepare the Chicken

1. Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, and smoked paprika.
2. Lightly coat each chicken breast with a thin layer of flour. This will help create a golden crust and thicken the sauce slightly.

Step 2: Sear the Chicken

1. Heat the olive oil and butter in a large skillet over medium-high heat.
2. Add the chicken breasts to the skillet and cook for 4–5 minutes on each side, or until golden brown. The chicken doesn’t need to be fully cooked at this stage, as it will finish cooking in the sauce.
3. Remove the chicken from the skillet and set aside on a plate.

Step 3: Make the Pomodoro Sauce

1. In the same skillet, add the olive oil and sauté the garlic and onion over medium heat for 2–3 minutes, or until softened and fragrant.
2. Stir in the diced tomatoes, chicken broth, sugar (if using), red chili flakes, oregano, and a pinch of salt and pepper.
3. Bring the sauce to a gentle simmer and let it cook for 8–10 minutes, stirring occasionally, until it thickens slightly.

Step 4: Finish the Dish

1. Stir in the heavy cream (if using) and Parmesan cheese. Simmer for another 2 minutes to incorporate the creaminess into the sauce.
2. Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some sauce over the chicken to coat.
3. Cover the skillet and let the chicken cook in the sauce for an additional 6–8 minutes, or until the internal temperature reaches 165°F (74°C).
4. Stir in the fresh basil and remove the skillet from heat.

Step 5: Serve and Garnish

1. Serve the Chicken Pomodoro hot, topped with extra fresh basil and Parmesan cheese. Pair with pasta, rice, or crusty bread to soak up the delicious sauce.
2. For a complete meal, add a side of roasted vegetables or a simple green salad.