Chicken Pomodoro Delight (Printer-friendly)

Juicy chicken braised in a vibrant fresh tomato basil sauce with Mediterranean aromatics.

# What You 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

# How to Make It:

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 golden brown. 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 and diced fresh tomatoes. Stir in the dried oregano, chili flakes if using, and sugar to balance the acidity. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
05 - Nestle the seared chicken breasts back into the sauce, spooning some over the top. Cover the skillet with a lid and reduce the heat to low. 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 simmer uncovered for an additional 2 minutes to wilt the basil and allow the flavors to meld.
07 - Transfer the chicken to serving plates and spoon the pomodoro sauce generously over each breast. Finish with grated Parmesan cheese and a scattering of fresh basil leaves. Serve immediately.

# Expert Tips:

01 -
  • The sauce tastes like it simmered all day but only needs about twenty minutes of gentle coaxing.
  • It uses pantry staples you probably already have, which means no frantic grocery store runs.
  • Everything cooks in one pan, so cleanup is almost embarrassingly easy.
02 -
  • Do not skip browning the chicken first because that caramelization is where half the sauce flavor comes from.
  • Simmering on too high a heat will toughen the chicken, so keep it low and gentle once the lid goes on.
  • A splash of white wine added right before the tomatoes transforms the sauce into something remarkably richer.
03 -
  • Let the chicken rest for five minutes after browning before returning it to the sauce so the juices redistribute and stay inside where they belong.
  • Tearing the basil by hand instead of cutting it with a knife prevents the edges from turning black and keeps the flavor sweeter.

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