Prep the chicken. Pat the chicken dry and slice into cutlets or bite-size pieces for faster cooking. Season generously with salt and pepper on both sides.

Brown the chicken. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until lightly browned, 2–3 minutes per side. Don’t worry about cooking through yet. Transfer to a plate.

Soften the aromatics. Lower the heat to medium. Add another tablespoon of olive oil if the pan is dry. Add the onion and a pinch of salt. Cook, stirring, until soft and translucent, 4–5 minutes.

Build the heat. Add the garlic and crushed red pepper flakes. Cook 30–60 seconds until fragrant. Avoid browning the garlic—it should smell toasty, not bitter.

Tomato paste boost. Stir in the tomato paste and let it cook for 1 minute. This caramelizes the paste and deepens the sauce’s flavor.

Deglaze. Pour in the white wine (or broth). Scrape up any browned bits on the bottom of the pan. Let it simmer for 1–2 minutes to reduce slightly.

Add tomatoes. Stir in the crushed tomatoes. Season with 1 teaspoon salt and a few grinds of pepper. Add a pinch of sugar if your tomatoes are very tart.

Simmer the sauce. Bring to a gentle simmer, then reduce the heat to medium-low. Let the sauce bubble softly for 8–10 minutes, stirring occasionally, until slightly thickened.

Return the chicken. Add the browned chicken and any juices back into the pan. Nestle into the sauce. Simmer another 5–8 minutes, or until the chicken is just cooked through and tender. Taste and adjust seasoning.

Finish with herbs. Turn off the heat. Stir in the basil and a drizzle of olive oil. Add a squeeze of lemon if you like a bright finish.

Serve. Spoon over cooked pasta, polenta, or alongside crusty bread. Top with parsley and Parmesan if desired.