Chicken Pomodoro is a hearty and satisfying dish that combines tender chicken, a luscious tomato-based sauce, and fresh herbs to create a simple yet elegant meal. “Pomodoro,” which means “tomato” in Italian, is the star of this dish. The sauce is made from fresh or canned tomatoes, garlic, olive oil, and a hint of cream or cheese for richness. The result is a vibrant, tangy, and slightly sweet sauce that perfectly complements the juicy chicken.
This dish is an Italian-American favorite that’s easy to make yet impressive enough for a dinner party. Whether you’re serving it with pasta, rice, or crusty bread, Chicken Pomodoro is a versatile recipe that fits any occasion. Its simplicity and fresh ingredients make it a go-to recipe when you want something flavorful, wholesome, and quick to prepare.
In this guide, we’ll explore how to make Chicken Pomodoro step by step, with plenty of tips, variations, and serving suggestions to ensure you achieve perfection every time. From its rich sauce to its tender chicken, this dish will quickly become a family favorite.
Why You’ll Love This Recipe
- Easy to Make: With straightforward steps and pantry staples, this recipe is beginner-friendly.
- Full of Fresh Flavor: The combination of ripe tomatoes, garlic, and herbs creates a bright, flavorful sauce.
- Customizable: You can adjust the ingredients to suit your taste or dietary preferences.
- Versatile: Serve with pasta, rice, or roasted vegetables for a complete meal.
- Perfect for Any Occasion: Whether it’s a weeknight dinner or a special gathering, this dish never disappoints.
- Healthy and Wholesome: Made with lean chicken breast and fresh tomatoes, it’s a nutritious option that doesn’t skimp on flavor.
Preparation Time and Servings
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Serving Size: 1 chicken breast with sauce
Nutritional Information (per serving)
- Calories: 320
- Carbohydrates: 8g
- Protein: 38g
- Fat: 14g
- Fiber: 2g
- Sugar: 4g
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional, for extra flavor)
- 2 tablespoons all-purpose flour (for light coating)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
For the Pomodoro Sauce:
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 small onion, finely chopped
- 1 (14-ounce) can diced tomatoes (or 2 cups fresh tomatoes, diced)
- ½ cup chicken broth or vegetable broth
- 1 teaspoon sugar (optional, to balance acidity)
- ½ teaspoon red chili flakes (optional, for a spicy kick)
- 1 teaspoon dried oregano or Italian seasoning
- ¼ cup heavy cream (optional, for a creamy sauce)
- 2 tablespoons fresh basil leaves, chopped (plus more for garnish)
- 2 tablespoons grated Parmesan cheese (optional, for richness)
Step-by-Step Instructions
Step 1: Prepare the Chicken
- Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, and smoked paprika.
- Lightly coat each chicken breast with a thin layer of flour. This will help create a golden crust and thicken the sauce slightly.
Step 2: Sear the Chicken
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the chicken breasts to the skillet and cook for 4–5 minutes on each side, or until golden brown. The chicken doesn’t need to be fully cooked at this stage, as it will finish cooking in the sauce.
- Remove the chicken from the skillet and set aside on a plate.
Step 3: Make the Pomodoro Sauce
- In the same skillet, add the olive oil and sauté the garlic and onion over medium heat for 2–3 minutes, or until softened and fragrant.
- Stir in the diced tomatoes, chicken broth, sugar (if using), red chili flakes, oregano, and a pinch of salt and pepper.
- Bring the sauce to a gentle simmer and let it cook for 8–10 minutes, stirring occasionally, until it thickens slightly.
Step 4: Finish the Dish
- Stir in the heavy cream (if using) and Parmesan cheese. Simmer for another 2 minutes to incorporate the creaminess into the sauce.
- Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some sauce over the chicken to coat.
- Cover the skillet and let the chicken cook in the sauce for an additional 6–8 minutes, or until the internal temperature reaches 165°F (74°C).
- Stir in the fresh basil and remove the skillet from heat.
Step 5: Serve and Garnish
- Serve the Chicken Pomodoro hot, topped with extra fresh basil and Parmesan cheese. Pair with pasta, rice, or crusty bread to soak up the delicious sauce.
- For a complete meal, add a side of roasted vegetables or a simple green salad.
Ingredient Background
- Chicken Breasts: Lean and protein-rich, chicken breasts are ideal for this dish. You can also use boneless chicken thighs for a juicier option.
- Tomatoes: Fresh or canned tomatoes are the heart of the pomodoro sauce. San Marzano tomatoes are a great choice for their natural sweetness and rich flavor.
- Olive Oil: A high-quality extra virgin olive oil adds depth and authenticity to the dish.
- Garlic and Onion: These aromatics form the flavor base for the sauce. Mince the garlic finely to avoid large chunks.
- Heavy Cream: Optional, but adds a luscious creaminess to the sauce. For a dairy-free version, omit or use coconut cream.
- Basil: Fresh basil brightens the dish and gives it a signature Italian flair. Use more as a garnish for a pop of color and flavor.
Technique Tips
- Pound the Chicken for Even Cooking: If the chicken breasts are unevenly thick, pound them to an even thickness to ensure they cook evenly.
- Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to ensure a golden crust. Overcrowding the pan can cause the chicken to steam instead of sear.
- Deglaze the Pan: After removing the chicken, use the chicken broth to deglaze the skillet. This releases flavorful browned bits stuck to the bottom, adding depth to the sauce.
- Balance the Sauce: Taste the sauce as it cooks and adjust the seasoning. If it’s too tangy, a pinch of sugar can balance the acidity.
- Let the Chicken Rest: Allow the chicken to rest for a few minutes before serving to retain its juices.
Alternative Presentation Ideas
- Chicken Pomodoro Pasta: Slice the chicken and toss it with cooked spaghetti or linguine in the sauce.
- Stuffed Chicken Pomodoro: Butterfly the chicken breasts and stuff them with mozzarella or ricotta cheese before cooking.
- Baked Chicken Pomodoro: Assemble the dish in a baking dish and bake in the oven at 375°F (190°C) for 20 minutes. Add shredded mozzarella on top for a cheesy finish.
- Vegetarian Pomodoro: Replace the chicken with eggplant or zucchini slices for a plant-based version of the dish.
Additional Tips for Success
- Use Fresh Herbs: Fresh basil and oregano add a vibrant, authentic flavor to the dish. Avoid dried herbs for garnish.
- Make It Ahead: The sauce can be made a day in advance and stored in the refrigerator. Reheat and add the chicken just before serving.
- Double the Sauce: If serving with pasta, consider doubling the sauce ingredients to ensure there’s enough to coat the noodles.
- Add Vegetables: For extra nutrients, stir in spinach, kale, or cherry tomatoes during the last few minutes of cooking.
Recipe Variations
- Spicy Pomodoro: Add extra red chili flakes for a spicier sauce.
- Cheesy Pomodoro: Top the dish with shredded mozzarella or provolone cheese and broil for 2–3 minutes for a bubbly, cheesy crust.
- Lemon Herb Pomodoro: Add a squeeze of fresh lemon juice and extra herbs for a zesty twist.
- Seafood Pomodoro: Substitute the chicken with shrimp or scallops for a seafood version of the dish.
- Low-Carb Option: Serve the chicken and sauce over zucchini noodles or cauliflower rice for a low-carb meal.
Freezing and Storage
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave.
- Freezer: Chicken Pomodoro freezes well! Place the chicken and sauce in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Healthier Twist Ideas
- Use Chicken Thighs: For a leaner option, use skinless chicken thighs, which are lower in fat than chicken breasts.
- Skip the Cream: Omit the heavy cream for a lighter, tomato-forward sauce.
- Add More Veggies: Bulk up the dish with diced zucchini, bell peppers, or mushrooms.
- Whole Wheat Pasta: Serve the chicken over whole wheat pasta for added fiber.
Serving Suggestions for Events
- Romantic Dinner: Serve Chicken Pomodoro with a side of garlic bread and a bottle of red wine for a romantic Italian-inspired dinner.
- Dinner Party: Pair the dish with a fresh Caprese salad, roasted asparagus, and tiramisu for dessert.
- Family Meal: Serve with simple buttered noodles or mashed potatoes for a comforting, family-friendly dinner.
- Meal Prep: Portion the chicken and sauce into containers with rice or quinoa for easy, make-ahead lunches.
Special Equipment
- Large Skillet: A wide skillet ensures the chicken cooks evenly and gives enough room for the sauce.
- Tongs: Useful for flipping the chicken without tearing the meat.
- Wooden Spoon: Ideal for stirring the sauce and scraping up browned bits from the skillet.
Frequently Asked Questions
- Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work well and are naturally juicier than chicken breasts. - Can I make this dish dairy-free?
Absolutely! Skip the heavy cream and Parmesan cheese for a dairy-free version. - What can I use instead of canned tomatoes?
Fresh, ripe tomatoes work beautifully. Simply dice them and cook them down in the sauce. - How do I prevent the chicken from drying out?
Don’t overcook the chicken. Use a meat thermometer to ensure it reaches 165°F (74°C) and remove it from the heat promptly. - Can I make the sauce in advance?
Yes, the sauce can be made up to 2 days in advance. Store it in the fridge and reheat when ready to use. - What wine pairs well with Chicken Pomodoro?
A medium-bodied red wine like Chianti or Sangiovese pairs wonderfully with the dish. - Can I make this recipe gluten-free?
Yes! Use gluten-free flour for dredging the chicken and ensure your chicken broth is gluten-free. - What’s the best way to reheat leftovers?
Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed to loosen the sauce.
Conclusion
Chicken Pomodoro is the perfect blend of simplicity and elegance, offering a bright, fresh, and satisfying meal that’s as easy to make as it is delicious. Whether you’re preparing it for a cozy weeknight dinner or a special occasion, this dish never fails to impress. Its rich tomato sauce, tender chicken, and fresh basil bring a touch of Italy to your kitchen. Try this recipe today and enjoy the comfort and flavor of this timeless classic!
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Chicken Pomodoro
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional, for extra flavor)
- 2 tablespoons all-purpose flour (for light coating)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
For the Pomodoro Sauce:
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 small onion, finely chopped
- 1 (14-ounce) can diced tomatoes (or 2 cups fresh tomatoes, diced)
- ½ cup chicken broth or vegetable broth
- 1 teaspoon sugar (optional, to balance acidity)
- ½ teaspoon red chili flakes (optional, for a spicy kick)
- 1 teaspoon dried oregano or Italian seasoning
- ¼ cup heavy cream (optional, for a creamy sauce)
- 2 tablespoons fresh basil leaves, chopped (plus more for garnish)
- 2 tablespoons grated Parmesan cheese (optional, for richness)
Instructions
Step 1: Prepare the Chicken
- Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, and smoked paprika.
- Lightly coat each chicken breast with a thin layer of flour. This will help create a golden crust and thicken the sauce slightly.
Step 2: Sear the Chicken
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the chicken breasts to the skillet and cook for 4–5 minutes on each side, or until golden brown. The chicken doesn’t need to be fully cooked at this stage, as it will finish cooking in the sauce.
- Remove the chicken from the skillet and set aside on a plate.
Step 3: Make the Pomodoro Sauce
- In the same skillet, add the olive oil and sauté the garlic and onion over medium heat for 2–3 minutes, or until softened and fragrant.
- Stir in the diced tomatoes, chicken broth, sugar (if using), red chili flakes, oregano, and a pinch of salt and pepper.
- Bring the sauce to a gentle simmer and let it cook for 8–10 minutes, stirring occasionally, until it thickens slightly.
Step 4: Finish the Dish
- Stir in the heavy cream (if using) and Parmesan cheese. Simmer for another 2 minutes to incorporate the creaminess into the sauce.
- Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some sauce over the chicken to coat.
- Cover the skillet and let the chicken cook in the sauce for an additional 6–8 minutes, or until the internal temperature reaches 165°F (74°C).
- Stir in the fresh basil and remove the skillet from heat.
Step 5: Serve and Garnish
- Serve the Chicken Pomodoro hot, topped with extra fresh basil and Parmesan cheese. Pair with pasta, rice, or crusty bread to soak up the delicious sauce.
- For a complete meal, add a side of roasted vegetables or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 320
- Sugar: 4g
- Fat: 14g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g