For the Chicken

• 4 boneless, skinless chicken breasts (about 1.5 pounds / 680 g)
• 1 tablespoon olive oil
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ½ teaspoon paprika (optional, for color and gentle warmth)

For the Garlic Tomato Sauce

• 4 cloves garlic, minced
• 1 can (14.5 ounces / 410 g) diced tomatoes, undrained
• 1 teaspoon dried oregano
• ½ teaspoon dried basil or Italian seasoning (optional but delicious)
• ¼ teaspoon red pepper flakes (optional, for a subtle kick)
• 2 tablespoons tomato paste (for a deeper tomato flavor)
• ⅓–½ cup (80–120 ml) chicken broth or water – just enough to loosen the sauce
• 1 teaspoon sugar or honey (optional, to balance the acidity of tomatoes)
• Additional salt and pepper, to taste

For the Cheesy Topping

• 1–1 ½ cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese (optional, for extra savoriness and browning)

For Garnish

• Fresh basil leaves, torn or chopped
• Or fresh parsley, chopped
• Extra red pepper flakes, for those who love heat