This Chicken Pomodoro is a quick and easy dinner recipe that the whole family will love! It looks fancy but is super simple, fast, and incredibly delicious. Made with tender chicken breast seasoned and seared, then cooked in a homemade tomato sauce, this dish is both hearty and wholesome. It’s so flavorful, it might just become a regular in your meal rotation!
The chicken is cooked to perfection and nestled in a tasty, rustic-style cherry tomato and basil sauce. Everything is made in one pan, making clean-up a breeze, which is perfect for busy weeknights.
This homemade Pomodoro sauce is truly amazing and so easy to make, it’s almost fool-proof. The flavor is unbeatable, and once you start making sauce from scratch, you’ll never want to do it any other way.
The dish has simple Italian-inspired flavours, so it pairs well with many classic side dishes. I love serving this 30-minute chicken pomodoro with cheesy garlic bread or breadsticks. If you want to keep it carb-free, try adding a salad like an arugula lemon salad or a shaved Brussels sprouts salad.
Chicken Pomodoro Recipe
Equipment
- 1 12-inch Non-Stick Skillet
Ingredients
- 4 medium Chicken breasts pounded to ⅓ inch thick
- Salt and pepper to taste
- 1 tsp Garlic powder
- Olive oil for the pan
- 4 cloves Garlic minced
- ⅓ cup finely diced Onions
- ⅓ cup White wine or broth
- 20 ounces Cherry tomatoes about 4 cups
- ¾ to 1 cup Chicken broth plus more as needed
- ¼ tsp Granulated sugar
- Italian seasoning to taste
- 2 tbsp chopped fresh basil plus more for garnish
- Freshly grated parmesan cheese to taste
Instructions
- Season the Chicken: Season the chicken with salt, pepper, and garlic powder (about ¼ teaspoon salt, ⅛ teaspoon pepper, and ¼ teaspoon garlic powder per chicken breast).
- Cook the Chicken: Heat about 2 tablespoons of olive oil in a large skillet over medium heat. Cook the chicken for about 6 minutes per side until golden brown and fully cooked through. Remove from the skillet and set aside.
- Prepare the Sauce: In the same skillet, add another 1-2 tablespoons of olive oil over medium heat. Add the diced onions and cook for 2-3 minutes until softened, stirring occasionally. Add the minced garlic and stir for another minute until fragrant.
- Deglaze the Pan: Add the white wine and scrape the brown bits from the skillet to release the flavors. Cook until the wine has reduced.
- Cook the Tomatoes: Stir in the cherry tomatoes and chicken broth. Cook for about 6-8 minutes, stirring occasionally, until the tomatoes get soft. Break down the tomatoes with a fork and add more broth if needed. Add granulated sugar to reduce the acidity. Season with Italian seasoning, salt, and pepper to taste.
- Combine and Simmer: Stir in the chopped basil. Return the chicken to the skillet, nestling it under the sauce and spooning some over the top. Simmer for another 1-2 minutes.
- Serve: Serve immediately with more basil on top and freshly grated parmesan cheese.
Notes
- Juicy and Tender Chicken: Use a meat tenderizer to pound the chicken to ⅓ inch thick. Cook for about 5-6 minutes per side or until the internal temperature reaches 165°F. Avoid overcooking to prevent the chicken from becoming tough and dry.
- Tomato Sauce Consistency: This sauce is chunky and rustic. If you prefer a smoother sauce, cook it down for an additional 5-10 minutes, adding more broth as needed.
- White Wine Substitute: If you prefer not to use wine, you can use chicken broth instead.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 219 kcal |
| Carbohydrates | 10g |
| Protein | 28g |
| Fat | 8g |
| Cholesterol | 75mg |
| Sodium | 312mg |
| Fiber | 2g |
| Iron | 3mg |
How Can I Make The Chicken Juicy And Tender?
To ensure the chicken is juicy and tender, use a meat tenderizer to pound the chicken breasts to an even ⅓ inch thickness. This helps them cook evenly and prevents overcooking. Cook the chicken for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Avoid overcooking, as this will make the chicken tough and dry.
Can I Substitute The White Wine In The Recipe?
Yes, you can substitute the white wine with chicken broth if you prefer not to use alcohol. The broth will still provide a rich flavour to the dish. Simply use the same amount of chicken broth as you would white wine, and follow the recipe as instructed.
