• 2 tablespoons olive oil
  • 4 boneless, skinless chicken breasts
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cups Freja chicken bone broth
  • 5 large tomatoes, diced
  • 1 teaspoon dried oregano
  • Small bunch fresh basil


  1. Warm the olive oil in a heavy frying pan and brown the chicken breasts for around 10 minutes (you can cut them into large chunks if you want to cook them more quickly).
  2. Remove the chicken from the pan then add the onion and saute for about 5 minutes until it’s starting to soften then add the garlic at the end.
  3. Add the tomatoes, dried oregano and Freja broth and bring to a simmer with the lid off for around 10 minutes or until the tomatoes have started to break down. You can mash with a fork once they’ve softened. If you like a really smooth sauce you can always blend it at this point.
  4. At this point add the chicken back in the pan and simmer for a further 10 - 15 minutes or until the chicken is cooked through. You can leave the lid off if you want your sauce to keep reducing or, if not, simmer with the lid on.
  5. Just before serving sprinkle in some roughly torn fresh basil leaves, keeping some small whole leaves for garnishing.

Recipe Notes

This recipe is great served with cauliflower, wild or brown rice!