Juicy pounded chicken breasts get a crisp, herby crust before landing in a skillet to sear until deep golden on both sides. A quick simmered tomato sauce, brightened with oregano and a pinch of red pepper flakes, gets spooned right over the top, then the whole skillet goes into the oven until everything is hot and bubbling. Torn fresh basil finishes the dish with a fragrant, peppery lift that plays beautifully against the tangy tomato. Garlic-infused olive oil does a lot of the flavor work here, tying the crust, sauce, and finish together into one cohesive dish. It's a satisfying, one-skillet dinner built on lean protein, tomatoes, herbs, and good olive oil — genuinely solid choices for a Mediterranean-style table. Serve it straight from the pan for an easy weeknight meal that still feels like something special.
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Preheat the oven to 400°F (205°C). Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness.
Season the pounded chicken on both sides with 1/2 tsp salt and 1/4 tsp black pepper. Set up a breading station: beaten eggs in one shallow dish, and gluten free breadcrumbs mixed with 1/4 cup Parmesan, 1 tsp oregano, and 1/2 tsp dried basil in a second shallow dish.
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