Description
This easy Chicken Pomodoro recipe creates a comforting Italian-inspired dish with tender chicken breasts in a vibrant tomato sauce, filled with garlic and fresh basil. It’s perfect for a quick family dinner or hosting friends, delivering maximum flavor in just 30 minutes.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper, divided, plus more for garnish
- 2 tablespoons extra-virgin olive oil, plus more for garnish
- 3 large garlic cloves, minced
- 1/2 cup dry white wine (can substitute with additional chicken broth)
- 4 cups (24 ounces) cherry or grape tomatoes
- 1/2 cup chicken broth
- 2 tablespoons chopped fresh basil, plus leaves for garnish
- 12 ounces rigatoni, cooked, optional (for serving)
Instructions
- Pat the chicken breasts dry with paper towels. Season both sides with 1 teaspoon of salt and 1/4 teaspoon of pepper.
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Add the chicken breasts and cook until golden brown on both sides and nearly cooked through, about 4-5 minutes per side. Transfer to a plate.
- In the same skillet, reduce heat to medium. Add the minced garlic and cook until fragrant, about 30 seconds (be careful not to burn it).
- Pour in the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer until reduced by half, about 2 minutes.
- Add the cherry tomatoes, chicken broth, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a simmer.
- Cook the tomato mixture, stirring occasionally, until the tomatoes begin to burst, about 8-10 minutes. Press on some tomatoes with the back of a spoon to help them release their juices.
- Return the chicken to the skillet, nestling it into the tomato sauce. Reduce heat to medium-low and simmer until the chicken is completely cooked through (internal temperature of 165°F/74°C), about 5-7 minutes.
- Stir in the chopped basil and adjust seasoning to taste with additional salt and pepper if needed.
- If serving with pasta, add the cooked rigatoni directly to the sauce and toss to coat, or plate separately with the Chicken Pomodoro on top.
- Garnish with fresh basil leaves, a drizzle of olive oil, and freshly ground black pepper before serving.
Notes
- For a gluten-free option, serve over zucchini noodles or gluten-free pasta.
- Sun-dried tomatoes add an extra layer of umami flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: N/A
- Sodium: 810
- Fat: 14
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 10
- Fiber: 2
- Protein: 25
- Cholesterol: N/A
Keywords: chicken pomodoro, Italian recipes, easy chicken dinner, low calorie chicken, tomato chicken dish