Chicken Pomodoro Delight (Printable)
Tender chicken simmered in fresh tomato basil sauce, ready in 40 minutes for a satisfying Italian dinner.
# What's Needed:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 2 tablespoons extra-virgin olive oil
→ Pomodoro Sauce
05 - 1 tablespoon extra-virgin olive oil
06 - 3 cloves garlic, minced
07 - 1 can (14 oz) crushed tomatoes
08 - 2 large fresh tomatoes, diced
09 - 1 teaspoon granulated sugar (optional, to taste)
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon dried basil
12 - Salt and pepper to taste
13 - 1/4 teaspoon red chili flakes (optional)
→ To Finish
14 - 1/4 cup fresh basil leaves, torn
15 - 1/4 cup freshly grated Parmesan cheese (optional)
# How to Make It:
01 - Pat the chicken breasts thoroughly dry with paper towels. Season both sides evenly with salt and black pepper.
02 - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken breasts and sear for 3 to 4 minutes per side until a deep golden-brown crust forms. Transfer the chicken to a plate and set aside.
03 - In the same skillet, add 1 tablespoon of olive oil. Sauté the minced garlic for about 1 minute until fragrant and lightly golden, being careful not to burn it.
04 - Pour in the crushed tomatoes and diced fresh tomatoes. Add the sugar if using, along with the dried oregano, dried basil, salt, pepper, and chili flakes. Stir to combine and let the sauce simmer for 7 to 10 minutes until it thickens slightly.
05 - Return the seared chicken breasts to the skillet, nestling them into the sauce. Cover with a lid, reduce the heat to low, and cook for 10 to 12 minutes until the chicken is cooked through and the sauce has developed a rich consistency.
06 - Remove the skillet from heat. Scatter torn fresh basil leaves over the top and finish with grated Parmesan cheese if desired. Serve immediately alongside gluten-free pasta or steamed vegetables.
# Tips for Success:
01 -
- The sauce comes together in one skillet, meaning cleanup is almost nonexistent and all those browned bits from the chicken become flavor gold.
- It is naturally gluten free, endlessly adaptable, and tastes even better reheated the next day for lunch.
- Fresh basil and a shower of Parmesan at the end make it feel restaurant worthy without any fussy technique.
02 -
- Do not skip drying the chicken before searing, because any surface moisture will cause the oil to splatter and prevent that gorgeous golden crust from forming.
- Letting the sauce simmer uncovered before returning the chicken is the key to concentrating flavor, so be patient during those seven to ten minutes.
- Always add fresh basil off the heat, as direct cooking will turn it black and bitter within seconds.
03 -
- Use a skillet that goes from stovetop to table, because presenting this dish right in the pan makes it look stunning and saves you a serving dish.
- Taste the sauce before returning the chicken, and adjust salt and acidity at that point, because once the chicken goes back in, balancing flavors becomes much harder.