Chicken Pomodoro (Printable)

Juicy chicken braised in fresh tomato basil sauce with Mediterranean flavors, ready in 45 minutes.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 2 tablespoons olive oil

→ Pomodoro Sauce

04 - 1 tablespoon olive oil
05 - 1 medium onion, finely chopped
06 - 3 garlic cloves, minced
07 - 1 can (14 oz) crushed tomatoes
08 - 2 large ripe tomatoes, diced
09 - 1 teaspoon dried oregano
10 - ½ teaspoon chili flakes (optional)
11 - 1 teaspoon sugar
12 - 20 fresh basil leaves, torn

→ Garnish

13 - ½ cup grated Parmesan cheese
14 - Fresh basil leaves

# Steps:

01 - Pat the chicken breasts dry and season both sides generously with salt and freshly ground black pepper.
02 - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 3 to 4 minutes per side until deeply golden. Remove and set aside on a plate.
03 - In the same skillet, add 1 tablespoon of olive oil. Sauté the finely chopped onion for 2 to 3 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
04 - Pour in the crushed tomatoes along with the diced fresh tomatoes, dried oregano, chili flakes if using, and sugar. Stir well to combine and let the sauce simmer for 5 minutes to develop flavor.
05 - Return the seared chicken breasts to the skillet, nestling them into the sauce. Cover with a lid, reduce the heat to low, and simmer for 15 to 20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
06 - Stir the torn basil leaves into the sauce and let everything simmer together for 2 more minutes to release the aroma.
07 - Serve hot, garnished with grated Parmesan cheese and additional fresh basil leaves. Pair with gluten-free pasta, rice, or roasted vegetables.

# Expert Tips:

01 -
  • The sauce tastes like something your Italian grandmother would approve of, yet it comes together on a weeknight without fuss.
  • Everything simmers in one skillet, which means cleanup is almost embarrassingly easy.
  • It is naturally gluten free, so you can serve it to nearly anyone without a second thought.
02 -
  • Do not skip browning the chicken before braising because that caramelization is where the sauce gets its depth and richness.
  • If the sauce tastes too acidic after simmering, another tiny pinch of sugar or a splash of white wine will round it out instantly.
  • Check the chicken internal temperature reaches 165°F (74°C) before serving, especially with thicker breasts that may need a few extra minutes.
03 -
  • Let the sauce rest for 5 minutes off the heat before serving because the flavors settle and the texture becomes silkier.
  • Use a skillet that goes from stovetop to table so you save on dishes and the presentation looks rustic and inviting.

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