Description

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.

Ingredients

Scale

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

Instructions

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.
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.
Set the chicken aside.
Transfer the browned chicken to a plate and cover loosely with foil to keep warm while you build the sauce.
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.
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.
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.
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.

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.

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.