Chicken Pomodoro Recipe
This Chicken Pomodoro is a quick and easy 30-minute dinner recipe that the whole family will love! The chicken is perfectly seared and nestled in a rustic cherry tomato and basil sauce. It’s absolutely delicious. Plus, it’s all made in one pan, making it simple and easy to clean up, which is perfect for those busy weeknights. This skillet chicken pomodoro is a fantastic family dinner!
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.