2 boneless, skinless chicken breasts
1 teaspoon dried oregano
FRESH oregano
2 cloves garlic, minced and divided
1/4 cup Parmesan Cheese, reserving a bit for garnish
1/2 cup grape tomatoes, halved
1/2 cup heavy whipping cream
1/4 cup chicken broth
1 tablespoon tomato paste
2+ 2 tablespoons butter
2 tablespoons avocado oil

  • Heat 1 tablespoon butter and 1 tablespoon avocado oil in skillet over medium-high heat.
  • Sear chicken breasts 2-4 minutes per side until golden and ALMOST cooked through. DO NOT WIPE OUT SKILLET.
  • Transfer chicken to baking sheet and top with half the Parmesan cheese.
  • Bake 5-8 minutes until cheese is melted and golden.


  • Add 1 tablespoon avocado oil to hot skillet.
  • Add tomatoes, cooking 2-4 minutes.
  • Add a sprig of oregano, half the garlic and cook another minute until fragrant, garlic is golden and tomatoes are blistered.
  • Season with half of the dried oregano salt and pepper to taste.
  • Remove to platter.


  • Add remaining butter to pan.
  • When butter is melted add remaining garlic and cook until fragrant.
  • Add cream, broth, tomato paste, remaining Parmesan cheese and remaining oregano, stirring frequently and cooking until desired consistency and starting to bubble, 2-4 minutes.
  • Remove from heat and whisk in last 2 tablespoons of butter.
  • Season to taste.
  • Plate chicken, tomatoes and top with sauce.

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