If the chicken breasts are thick, place them between two sheets of plastic wrap and pound them lightly until they are closer to an even thickness. Season both sides with the oregano, garlic powder, a light sprinkle of salt, and black pepper.
Place the flour on a shallow plate and coat each piece of chicken on both sides, shaking off the excess so you’re left with a light coating.
Warm the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes per side, until golden and cooked through. Transfer the chicken to a plate.
Reduce the heat to medium or medium-low. Add the garlic to the skillet and stir for about 10 to 15 seconds, just until fragrant. Don’t let it brown too much.
Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Stir in 2 tablespoons of tomato paste and the hot sauce, if using. Let the sauce simmer for 2 to 3 minutes.
In a small cup or bowl, whisk together the milk and cornstarch until smooth. Slowly pour that mixture into the skillet, stirring as you go. Add the butter and stir until melted.
Add the shredded cheddar cheese and stir gently until the sauce is smooth. If you want a stronger tomato flavor, stir in the remaining tablespoon of tomato paste. If the sauce feels too thick, add a splash of broth or milk.
Return the chicken to the skillet and spoon the sauce over the top. Let it cook for 1 to 2 minutes, just until everything is warmed through.
Remove the skillet from the heat and sprinkle the parsley over the top. Serve right away with rice, mashed potatoes, pasta, or roasted potatoes.
