Name: Chicken Pomodoro Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 4 boneless, skinless chicken breasts; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 2 tablespoons olive oil; 3 cloves garlic, minced; 3 cups cherry tomatoes, halved; 1/2 teaspoon crushed red pepper flakes (optional); 1/4 cup chicken broth; 1/4 cup chopped fresh basil; 1/4 cup grated Parmesan cheese (optional); cooked pasta or rice

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Chicken Pomodoro is that one-pan meal you’ll find yourself craving over and over again! Imagine tender chicken breasts, pan-seared to golden perfection, then bathed in a garlicky burst of cherry tomatoes and crowned with fresh basil. This dish celebrates simple, wholesome ingredients—each bite is juicy, vibrant, and beautifully Italian-inspired. Whether you’re looking for a cozy weeknight dinner or want to impress without stress, Chicken Pomodoro brings together flavor, freshness, and pure comfort in just 30 minutes.

Ingredients You’ll Need

The magic of Chicken Pomodoro comes from simple ingredients in perfect harmony. Each one offers something special: juicy chicken for substance, ripe cherry tomatoes for pop and color, fresh basil for fragrance, and a sprinkle of Parmesan for savory depth. Here’s what you’ll need and why it matters:

Chicken breasts: The main event—choose boneless, skinless breasts for faster cooking and juicy results.
Salt: Essential for seasoning, helping all the flavors shine from the very start.
Black pepper: Adds gentle heat and rounds out the seasoning on your chicken.
Garlic powder: A flavor booster, giving your chicken subtle depth before it even hits the pan.
Olive oil: For golden searing and that distinctly Mediterranean flavor.
Fresh garlic (minced): Amplifies the sauce with real garlicky aroma and complexity.
Cherry tomatoes (halved): These burst open to create a sweet, juicy sauce that’s the soul of Chicken Pomodoro.
Crushed red pepper flakes (optional): A kiss of heat if you like a little excitement in your sauce.
Chicken broth: A splash creates sauciness and deepens the flavors while keeping everything moist.
Fresh basil (chopped): The ultimate finishing touch—fragrant, bright, and oh-so-Italian.
Grated Parmesan cheese (optional): For richness and a classic nutty finish (and, honestly, who can resist?).
Cooked pasta or rice (for serving): Perfect for soaking up every drop of that glorious tomato sauce.

How to Make Chicken Pomodoro

Step 1: Season the Chicken

Start by patting the chicken breasts dry with paper towels—this helps them sear beautifully. Sprinkle both sides generously with salt, black pepper, and garlic powder. This trio isn’t just about flavor; it ensures each bite is savory and balanced, so don’t be shy.

Step 2: Sear to Golden Perfection

Heat the olive oil in a large skillet over medium-high heat. Once shimmering, gently lay in the seasoned chicken breasts. Let them cook undisturbed for 5 to 6 minutes per side—the trick is patience! You want a deep, golden crust, which locks in juices while delivering irresistible flavor. Transfer them to a plate when done.

Step 3: Make the Tomato-Garlic Sauce

Lower the heat to medium and add the minced garlic to your skillet. Stir constantly for about 30 seconds—just until it turns fragrant. Then quickly add the halved cherry tomatoes and crushed red pepper flakes (if using). The tomatoes will start to soften and burst after 3 to 4 minutes, creating a fresh, rustic sauce.

Step 4: Simmer and Combine

Pour in the chicken broth, scraping up any flavorful bits from the bottom of the pan. Let everything simmer for another 2 minutes so the sauce can thicken ever so slightly and meld together. This is when the aroma becomes downright irresistible!

Step 5: Return the Chicken and Finish

Nestle the chicken breasts back into the skillet. Spoon the tomato sauce over each piece, letting them simmer together for 2 to 3 more minutes. Right before serving, sprinkle on the fresh basil and, if you love it, a blanket of grated Parmesan. Serve Chicken Pomodoro hot, right over a bed of pasta or fluffy rice, and get ready for applause at the table!

How to Serve Chicken Pomodoro

Garnishes

Finish Chicken Pomodoro with a generous shower of fresh, chopped basil, and a scattering of grated Parmesan. Both add a fresh and savory finish, making the entire plate look (and taste!) restaurant-worthy. If you like, a drizzle of high-quality olive oil right before serving can bring everything together with pure Mediterranean flair.

Side Dishes

This lively dish is made for twirling onto pasta, but it’s equally dreamy atop soft, garlicky rice or creamy polenta. A simple side salad with balsamic vinaigrette cuts through the richness perfectly, and a stack of warm, crusty bread will help you scoop up every last bit of saucy goodness.

Creative Ways to Present

Build a beautiful platter by slicing the chicken, fanning the pieces over the tomato sauce, and finishing with big basil leaves and rustic shavings of Parmesan. Or for a dinner party twist, serve Chicken Pomodoro over mini rounds of grilled polenta or inside toasted ciabatta buns for an easy, impressive sandwich.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chicken Pomodoro in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as they sit, making the next-day lunch just as delicious as dinner!

Freezing

If you want to freeze Chicken Pomodoro, let the dish cool completely, then pack the chicken and tomato sauce together in freezer-friendly containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

For reheating, gently warm the chicken and sauce together in a skillet over medium heat, adding a splash of chicken broth or water to loosen the sauce if needed. Microwave reheating works in a pinch, but stovetop is ideal for maintaining the best texture.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs are a bit more forgiving and stay juicy. Just adjust the cook time so they’re cooked through, as thighs can be a little thicker.

What pasta works best with Chicken Pomodoro?

Angel hair is classic and soaks up the sauce beautifully, but spaghetti, penne, or even orzo work perfectly. For a lighter meal, serve it over zucchini noodles or cauliflower rice.

Is there a dairy-free version?

Definitely—just skip the Parmesan cheese or use a plant-based alternative. The tomatoes and basil still deliver plenty of vibrant flavor in Chicken Pomodoro.

Can I make Chicken Pomodoro ahead of time?

You can! Cook everything as directed, cool, and store in the refrigerator. Reheat gently and add fresh basil and Parmesan just before serving to keep it tasting vibrant and fresh.

How can I add more vegetables?

Feel free to sauté bell peppers, spinach, or zucchini along with the tomatoes to make Chicken Pomodoro extra hearty and colorful. Just add them after the garlic so they soften nicely with the sauce.

Final Thoughts

If you’re ready to fall in love with dinnertime all over again, give Chicken Pomodoro a try! It’s a quick, rewarding dish that brings people together with bold flavors, vibrant colors, and simple techniques you’ll use again and again. Go ahead—bring this Italian-inspired classic to your table and savor every joyful bite!

Chicken Pomodoro Recipe

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4.6 from 24 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Tender chicken breasts cooked to perfection in a flavorful tomato and basil sauce, Chicken Pomodoro is a classic Italian-American dish that is both easy to make and incredibly satisfying.

Ingredients

Scale

Chicken:

4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil

Sauce:

3 cloves garlic, minced
3 cups cherry tomatoes, halved
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup chicken broth
1/4 cup chopped fresh basil
1/4 cup grated Parmesan cheese (optional)

Serving:

cooked pasta or rice

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Instructions

Season the Chicken: Season both sides of the chicken breasts with salt, pepper, and garlic powder.
Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side, or until golden brown and cooked through. Remove chicken from the pan and set aside.
Prepare the Sauce: In the same skillet, reduce heat to medium and add minced garlic. Cook for 30 seconds until fragrant, then stir in the cherry tomatoes and red pepper flakes (if using). Sauté for 3–4 minutes until tomatoes begin to soften. Add chicken broth and simmer for another 2 minutes, stirring occasionally.
Combine and Serve: Return the chicken to the skillet and spoon the tomato mixture over the top. Simmer for another 2–3 minutes to allow flavors to combine. Remove from heat and sprinkle with fresh basil and Parmesan cheese if desired. Serve hot over pasta or rice.