Chicken Pomodoro

Name: Chicken Pomodoro
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts; 2 tablespoons olive oil; 1 small onion, finely chopped; 3 garlic cloves, minced; 1 can (14 oz) crushed tomatoes; 1 cup cherry tomatoes, halved; 1/2 cup fresh basil leaves, chopped; 1 teaspoon dried oregano; Salt and freshly ground black pepper, to taste; 1/4 teaspoon red pepper flakes (optional); 1/4 cup grated Parmesan cheese (optional)

Isabella

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Chicken Pomodoro is a simple, flavorful Italian-inspired dish featuring tender chicken breasts simmered in a fresh tomato and basil sauce. I love how this recipe comes together quickly yet delivers comforting, vibrant flavors that feel both homey and elegant.

Why You’ll Love This Recipe

I enjoy this recipe because it’s straightforward and uses everyday ingredients that I often have on hand. The sauce is bright and fresh, with juicy cherry tomatoes and aromatic basil that make the chicken incredibly juicy and tasty. Plus, it’s versatile enough for weeknight dinners or when I want something impressive but not complicated.

Ingredients

4 boneless, skinless chicken breasts

2 tablespoons olive oil

1 small onion, finely chopped

3 garlic cloves, minced

1 can (14 oz) crushed tomatoes

1 cup cherry tomatoes, halved

1/2 cup fresh basil leaves, chopped

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

1/4 teaspoon red pepper flakes (optional)

1/4 cup grated Parmesan cheese (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat olive oil in a large skillet over medium heat.

Season the chicken breasts with salt and pepper on both sides.

Add the chicken to the skillet and cook for about 5-7 minutes per side, or until golden and cooked through. Remove the chicken and set aside.

In the same skillet, add the onion and sauté until translucent, about 3 minutes.

Add the garlic and cook for 1 minute more until fragrant.

Stir in crushed tomatoes, cherry tomatoes, oregano, red pepper flakes (if using), salt, and pepper. Simmer the sauce for 10 minutes, stirring occasionally.

Return the chicken breasts to the skillet, spooning some sauce over the top. Cover and simmer for an additional 5 minutes to meld the flavors.

Stir in fresh basil just before serving.

Serve the chicken topped with sauce and a sprinkle of Parmesan cheese if desired.

Servings and timing

This recipe serves 4 people. Prep time is about 10 minutes, cooking time around 30 minutes, making the total time roughly 40 minutes. I find it perfect for a weeknight dinner or a casual weekend meal.

Variations

I sometimes swap chicken breasts for thighs for a juicier texture.

Adding olives or capers gives the sauce a briny kick.

For a creamier version, I stir in a splash of heavy cream or mascarpone at the end.

If I want a bit more heat, I increase the red pepper flakes or add a pinch of cayenne.

Serving it over pasta, rice, or even polenta changes up the meal nicely.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer warming it gently on the stovetop to keep the chicken tender and the sauce fresh. You can also microwave it, but I recommend covering it to keep moisture in.

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FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but make sure to thaw them completely before cooking to ensure even cooking and prevent the chicken from drying out.

Is this recipe gluten-free?

Absolutely! All the ingredients are naturally gluten-free, making it a safe and delicious choice for those avoiding gluten.

Can I make this dish ahead of time?

You can prepare the sauce in advance and cook the chicken just before serving to keep the texture and flavors at their best.

What can I substitute for fresh basil if I don’t have any?

Dried basil works in a pinch, but add it earlier during the simmering process. You could also try fresh parsley or oregano, though the flavor will vary slightly.

How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F (74°C). It should be opaque with no pink inside when cut.

Conclusion

Chicken Pomodoro is one of those dishes I turn to when I want a flavorful, comforting meal that doesn’t take all day. The fresh tomato sauce combined with tender chicken makes for a satisfying dinner that feels special yet is easy enough for any night. I hope you enjoy making and eating it as much as I do.