Chicken Pomodoro is a light, rustic Italian dish made with pan-seared chicken breasts simmered in a fresh tomato, garlic, and basil sauce. Itβs quick, healthy, and perfect over pasta or with crusty bread!
π Chicken Pomodoro
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
π Ingredients:
- 4 boneless skinless chicken breasts (or thighs)
- Salt & pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 cups cherry tomatoes, halved (or 1Β½ cups diced fresh tomatoes)
- Β½ teaspoon red pepper flakes (optional)
- Β½ cup chicken broth or white wine
- 2 tablespoons tomato paste (optional, for richer flavor)
- ΒΌ cup fresh basil, chopped (or 1 tsp dried)
- Grated Parmesan cheese, for garnish
- Cooked pasta, rice, or bread, for serving
π©βπ³ Instructions:
- Season chicken with salt and pepper on both sides.
- In a large skillet, heat olive oil over medium-high heat. Add chicken and sear 4β5 minutes per side until golden brown and cooked through. Transfer to a plate.
- In the same skillet, add garlic and cook 30 seconds. Stir in tomatoes and red pepper flakes. Cook for 5β6 minutes, stirring, until tomatoes burst and become saucy.
- Add broth (or wine) and tomato paste. Simmer 3β4 minutes to thicken slightly.
- Return chicken to the pan. Spoon sauce over it and simmer for 5 minutes.
- Stir in fresh basil, adjust seasoning, and serve hot. Top with Parmesan if desired.
β Tips:
- Use canned San Marzano tomatoes if fresh tomatoes arenβt available.
- Add spinach or zucchini for extra veggies.
- Great served over angel hair pasta or with toasted focaccia.
π Chicken Pomodoro Variations:
- Creamy Pomodoro: Stir in ΒΌ cup heavy cream or a spoonful of mascarpone at the end for a richer, creamier sauce.
- Spicy Pomodoro: Add extra red pepper flakes or a pinch of Calabrian chili paste for heat lovers.
- Vegetable Boost: Add zucchini, spinach, mushrooms, or bell peppers when cooking the tomatoes for extra nutrition.
- Mozzarella Melt: Top the cooked chicken with fresh mozzarella slices before simmering for a melty, cheesy finish.
- Grilled Chicken Pomodoro: Use grilled chicken breasts for a smoky, summery variation.
- Low Carb Version: Serve over zucchini noodles, spaghetti squash, or cauliflower rice.
π½οΈ What to Serve With Chicken Pomodoro:
Starches / Carbs:
- Angel hair or spaghetti
- Garlic mashed potatoes
- Parmesan risotto
- Crusty Italian bread or focaccia
Vegetables / Sides:
- Roasted asparagus or broccolini
- Caprese salad or arugula salad with balsamic
- SautΓ©ed green beans or spinach
- Grilled or roasted zucchini
Drinks:
- Crisp white wine like Pinot Grigio or Sauvignon Blanc
- Sparkling water with lemon
π Chicken Pomodoro
4
servings10
minutes25
minutesIngredients
4 boneless skinless chicken breasts (or thighs)
Salt & pepper, to taste
2 tablespoons olive oil
4 cloves garlic, minced
2 cups cherry tomatoes, halved (or 1Β½ cups diced fresh tomatoes)
Β½ teaspoon red pepper flakes (optional)
Β½ cup chicken broth or white wine
2 tablespoons tomato paste (optional, for richer flavor)
ΒΌ cup fresh basil, chopped (or 1 tsp dried)
Grated Parmesan cheese, for garnish
Cooked pasta, rice, or bread, for serving
Directions
- Season chicken with salt and pepper on both sides.
- In a large skillet, heat olive oil over medium-high heat. Add chicken and sear 4β5 minutes per side until golden brown and cooked through. Transfer to a plate.
- In the same skillet, add garlic and cook 30 seconds. Stir in tomatoes and red pepper flakes. Cook for 5β6 minutes, stirring, until tomatoes burst and become saucy.
- Add broth (or wine) and tomato paste. Simmer 3β4 minutes to thicken slightly.
- Return chicken to the pan. Spoon sauce over it and simmer for 5 minutes.
- Stir in fresh basil, adjust seasoning, and serve hot. Top with Parmesan if desired.
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