• Step 1: In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and minced garlic, and sauté for 2-3 minutes until fragrant and translucent.
• Step 2: Add the chicken breasts to the skillet and season with salt, pepper, oregano, and basil. Cook for 3-4 minutes per side, or until the chicken is lightly browned on the outside.
• Step 3: Pour in the chicken broth and tomato paste, and stir to combine. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let the chicken cook for 15-20 minutes, or until it’s cooked through and the sauce has thickened.
• Step 4: Remove the skillet from heat and let the chicken rest for 5 minutes before slicing or shredding it. Serve the tomato paste chicken immediately, garnished with fresh parsley or basil if desired.