Chicken Pomodoro Italian Delight (Printable)
Tender chicken simmered in vibrant tomato basil sauce with Parmesan, ready in just 45 minutes.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Vegetables & Aromatics
02 - 2 tablespoons olive oil
03 - 1 medium onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1 can (14 oz) crushed tomatoes
06 - 2 large ripe tomatoes, diced
→ Spices & Herbs
07 - 1 teaspoon dried oregano
08 - ½ teaspoon red pepper flakes (optional)
09 - Salt and black pepper to taste
10 - ½ cup fresh basil leaves, torn
→ Finish
11 - ¼ cup grated Parmesan cheese (plus extra for serving)
# How To Make:
01 - Pat chicken breasts dry with paper towels and season both sides generously with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3 to 4 minutes per side until a golden crust forms. Remove from skillet and set aside on a plate.
03 - Reduce heat to medium. In the same skillet, add the chopped onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.
04 - Add the crushed tomatoes, fresh diced tomatoes, dried oregano, and red pepper flakes to the skillet. Stir to combine and simmer for 5 minutes, stirring occasionally.
05 - Return the seared chicken breasts to the skillet, nestling them into the sauce. Cover with a lid and simmer for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F.
06 - Uncover the skillet and sprinkle the chicken with grated Parmesan cheese. Continue cooking uncovered for 2 minutes to allow the cheese to melt and the sauce to thicken slightly.
07 - Scatter torn fresh basil leaves over the top. Serve hot, spooning extra sauce over each chicken breast, and pass additional Parmesan at the table.
# Expert Tips:
01 -
- The sauce tastes like it simmered all day but the whole thing comes together in under an hour on a single weeknight.
- That golden sear on the chicken creates a crust that soaks up the tomato basil sauce in the most satisfying way imaginable.
02 -
- Do not skip drying the chicken before searing because even a little surface moisture prevents that gorgeous golden crust from forming.
- Letting the sauce simmer uncovered for those final 2 minutes concentrates the flavors and thickens it to the perfect spoonable consistency.
03 -
- Use a heavy bottomed skillet like cast iron or enameled Dutch oven for the most even heat distribution and a better sear on the chicken.
- Taste the sauce for salt right before returning the chicken because canned tomato brands vary wildly in sodium and you do not want to overseason blindly.