a small handful of fresh chopped parsley or basilto garnish
Season and rub the chicken on all sides with salt, pepper and Italian seasoning.
Heat a large skillet over medium-high heat and add 1 Tbsp of olive oil and the chicken. Cook for about 5 minutes on each side, or until nicely browned and no longer pink on the inside. Then set aside on a plate.
In the same preheated skillet add the remaining oil and ghee. Add in the onion and garlic, and sauté until it softens, about 2-3 minutes.
Pour the tomato sauce and heavy cream, then stir in the olives and ground Pecorino cheese. Taste and adjust the seasoning if needed (keep in mind that the pecorino is salty enough), then simmer for a few minutes to thicken.
Return the chicken to the skillet and cover it in sauce. Top with shredded cheese and let it simmer for a couple more minutes, until hot and bubbly.
Sprinkle with fresh chopped herbs and enjoy!
Please read the Tips & Tricks in the article before making this quick and easy Italian chicken recipe. Below is just a summary:
You have to marinate the chicken to make it more tender, juicy and flavorful. See my easy Italian chicken marinade at Tip #1.
Replace the cheese and olives with your favorites, and I listed a few great ideas at Tip #2. You can also change the Italian chicken breast with thighs, or turkey steaks (0.5inch/1.5cm slices).
You can make this recipe with canned or homemade tomato based sauce, marinara, or diced tomatoes. See more at Tip #3.