There’s something unmistakably comforting about a simple, rustic dish like Chicken Pomodoro. It reminds me of warm summer evenings in my grandmother’s kitchen, where the smell of simmering tomatoes and fresh basil would drift out the windows and into the garden. She never called it pomodoro—to her, it was just “chicken in tomato sauce.” But I remember the way she moved around the kitchen with ease, tossing things into the pan from memory, humming as the sauce bubbled away on the stove.

Pomodoro, meaning “tomato” in Italian, celebrates the essence of what makes Italian cuisine so lovable—fresh, wholesome ingredients that shine on their own. This dish isn’t fussy or complicated, and that’s exactly the point. It’s about letting juicy tomatoes, tender chicken, garlic, and herbs do what they do best. The flavors are light yet deeply satisfying, making it perfect for any season, though I especially love making this in the spring and summer when tomatoes are bursting with flavor.

Whether you’re cooking for a quiet night in or looking to impress guests with a dish that tastes like it came straight from a trattoria in Tuscany, this Chicken Pomodoro is your answer. It’s quick enough for a weeknight meal but special enough for Sunday dinner. Best of all, it’s made with simple, wholesome ingredients—no fancy techniques, just honest cooking with a lot of heart.

Why You’ll Love This Recipe:

• Quick and easy: On the table in about 30 minutes—perfect for busy weeknights.
• One-pan wonder: Fewer dishes means less clean-up and more time to relax.
• Healthy and fresh: Made with simple, clean ingredients that taste as good as they make you feel.
• Family-friendly: Mild flavors that both kids and adults will love.
• Bursting with flavor: Juicy tomatoes, garlic, and fresh basil make every bite sing.

INGREDIENTS YOU’LL NEED:

• 2 tablespoons olive oil
• 4 boneless, skinless chicken breasts
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 1 tablespoon tomato paste
• ½ teaspoon red pepper flakes (optional)
• ½ cup chicken broth
• ¼ cup fresh basil, chopped

HOW TO MAKE CHICKEN POMODORO:

STEP-BY-STEP INSTRUCTIONS:

1. Prep your ingredients first.
   It makes everything flow smoother when cooking. Slice your cherry tomatoes in half, mince your garlic, and have your chicken breasts patted dry and ready to go. This helps the chicken brown nicely and evenly.
2. Sear the chicken.
   In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken breasts, seasoning both sides with salt and pepper. Let them sear for about 4-5 minutes on each side, or until golden and nearly cooked through. Don’t rush this part—it’s where a lot of the flavor builds.
3. Set the chicken aside.
   Transfer the browned chicken to a plate and cover loosely with foil to keep warm while you build the sauce.
4. Make that magical Pomodoro sauce.
   In the same skillet (don’t wipe it clean—you want all those tasty bits), add the garlic and sauté for about 30 seconds until fragrant. Then toss in the halved cherry tomatoes and stir. Let them cook for about 5-6 minutes until they begin to break down and release their juices.

1. Add richness and heat.
   Stir in the tomato paste and red pepper flakes if you’re using them. This adds a deeper tomato flavor and just a hint of spice to balance the sweetness of the tomatoes.
2. Bring it together with broth.
   Pour in the chicken broth and stir everything together. Let it simmer for another 3-4 minutes so the flavors meld and the sauce thickens slightly.
3. Return the chicken to the pan.
   Nestle the chicken breasts back into the sauce and let them simmer for 5 more minutes, or until cooked through and juicy. Spoon some sauce over each piece as it simmers.
4. Finish with fresh basil.
   Just before serving, sprinkle chopped basil over the top. It adds brightness and a pop of fresh, herby aroma that really brings everything together.

HELPFUL TIPS:

• Use ripe cherry tomatoes for the best flavor. If they’re a little wrinkled or soft, that’s even better—they’ll be extra sweet and juicy.
• Pound your chicken breasts to an even thickness before cooking for more even results.
• Don’t skip the tomato paste—it gives the sauce depth and a richer flavor.
• Fresh basil is best, but if you don’t have it, a small pinch of dried basil or oregano will work in a pinch.
• Want to stretch it? Serve over pasta, polenta, or a bed of couscous to soak up that gorgeous sauce.

DETAILS:

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-inspired
• Diet: Gluten-Free, Dairy-Free

NOTES:

You can swap out chicken breasts for chicken thighs if you prefer darker meat—they stay incredibly juicy and soak up the sauce beautifully. If you like a thicker sauce, let it simmer a few extra minutes before adding the chicken back in.

NUTRITIONAL INFORMATION:

Approximate per serving
Calories: 280
Protein: 30g
Carbohydrates: 7g
Fat: 14g
Fiber: 2g
Sugar: 4g

FREQUENTLY ASKED QUESTIONS:

Can I use canned tomatoes instead of fresh cherry tomatoes?
Yes, though fresh is best for that summery flavor. If you need to substitute, use one 14.5 oz can of diced tomatoes (preferably fire-roasted) and simmer a few extra minutes to reduce the liquid.

Can I make this ahead of time?
Absolutely. It reheats well and the flavors deepen overnight. Store in the fridge and warm gently on the stovetop before serving.

Is this dish spicy?
Not unless you add the red pepper flakes. You can always leave them out for a milder version.

STORAGE INSTRUCTIONS:

Let the chicken cool to room temperature before transferring to an airtight container. It will keep in the refrigerator for up to 4 days. To reheat, warm gently in a skillet over low heat or microwave in 30-second increments until heated through. You can also freeze it for up to 2 months—just thaw overnight in the fridge before reheating.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Nigella-Inspired Chicken Thighs
• Ancho Chili BBQ Glazed Chicken Thighs
• Garlic Tomato Chicken with Mozzarella
• Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

CONCLUSION

Chicken Pomodoro is one of those feel-good recipes that brings the charm of rustic Italian cooking right into your kitchen—no passport needed. With its simple ingredients, bold flavors, and soul-soothing sauce, it’s the kind of dish you’ll find yourself making again and again. Whether you serve it with crusty bread, a side of pasta, or enjoy it just as it is, it’s bound to become a go-to favorite in your home.

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