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Chicken Pomodoro might just be the ideal weeknight dinner! It can be ready in only 40 minutes and is incredibly easy with so much flavor. Seasoned chicken breasts are browned then added to a savory tomato sauce spiked with aromatics and wine and simmered until juicy. Full-flavored and very satisfying!
Chicken Pomodoro is my new favorite, weeknight dinner! Made in one pan with very little prep, it comes together in about 40 minutes and is perfect for meal prep. Make it today and enjoy it for the next few days. You can also freeze it in portions for up to three months!
“Pomodoro” is the Italian word for “tomato”, referring to the simple sauce in which the chicken is simmered.
Protein-rich, boneless, skinless chicken breasts are seasoned, dusted lightly in flour, then seared until golden in a rich butter/olive oil blend. They’re then nestled in a simple tomato sauce that’s full of flavor from onions, garlic, basil, white wine and spices and simmered until juicy and tender. A family-favorite!
And this easy Chicken Pomodoro recipe is all made in one pan to keep everything streamlined and simple, with less clean-up. Perfect for a busy weeknight!
I love pairing rustic pomodoro chicken with a simple spaghetti aglio e olio, sautéed broccoli rabe and maybe some garlic bread. My second favorite way to enjoy it is over a bed of roasted garlic mashed potatoes. But you can also keep it super simple and pair it with a large mixed green salad and call it a day. Mangia bene!
Main Ingredient Notes
- Chicken: This recipe calls for boneless, skinless chicken breasts in their natural form, so there’s no need to butterfly or pound them thin. This recipe also works great with skinless chicken thighs (either boneless or bone-in).
- Canned Tomatoes: The base of the pomodoro chicken sauce. I prefer to use whole tomatoes and then hand-crush them, but any form of canned tomato can be used.
- Flour: A light dusting of all-purpose flour is added before the chicken is browned to add some texture, assist with browning and also help to thicken the tomato sauce.
- Onions, Garlic, Spices and Herbs: These are all important aromatics and flavor builders! Garlic and onion powders, dried Italian seasoning and red pepper flakes are used to season the plain chicken breasts, while fresh onions, garlic and basil season the tomato sauce.
- White Wine: Adds balance, acidity and flavor to the dish. Use a light, dry white wine such as Pinot Grigio.
- Oil/Butter: I use a heat-friendly extra-virgin olive oil and butter combo to sear the floured chicken breasts. This way, you get the rich flavor of butter without the risk of it burning. But, if you prefer a dairy-free dish, just leave out the butter and double the oil.
How to Make Chicken Pomodoro
- Prep all ingredients. Remove any large pieces of fat or tendons from the chicken and pat the pieces dry with a paper towel. Place the flour in a shallow bowl and set aside. Then, mix the spices together until well-combined.
- Season both sides of the chicken breasts liberally with the mixed spices.
- Heat the oil and melt the butter together in a large skillet over medium-high heat. Once the oil/butter is hot, lightly dust both sides of each seasoned chicken breast in the flour, shaking off any excess.
- Then, place the floured chicken breast in the skillet and continue with the rest of the breasts. Brown the chicken in a single layer and work in batches if necessary. Don’t overcrowd the pan.
- Sear both sides of each chicken breast, 2-3 minutes per side, until lightly browned. Then, remove it to a wire rack over a sheet pan.
Pro-Tip
You may need to add additional oil and butter as you go, especially if you decided to cut down the thick chicken breasts into smaller pieces.
The chicken only needs to be browned and not cooked all the way at this point as it will finish cooking in the tomato sauce.
- Make the tomato sauce: Add onions, basil, garlic and red pepper flakes to the pan. Cook for a few minutes until the onions begin to soften. Then, pour in the white wine and deglaze, scraping up any brown bits.
- Next, add the tomatoes and spices and stir until all ingredients are well-combined.
- Cover and bring tomato mixture to a simmer and simmer, partially covered, for about 12 minutes, stirring occasionally.
- Uncover and return the browned chicken breasts to the pan and nestle them in the sauce.
- Continue simmering another 15-20 minutes, turning the chicken over after 8 minutes.
- Taste test the sauce and add more seasonings if necessary. Turn off the heat and fold in the whole basil leaves, if including. Serve with a few dollops of basil pesto, if desired. That’s it!
Pro-Tip
Use a stem thermometer to make sure the chicken has reached an internal temperature of 165°F.
More Delicious Italian Entrees
If you love tomato sauce-based dishes, also check out pizzaiolo pasta, shrimp arrabbiata and lasagna al forno.
Frequently Asked Questions
Basically, yes. Here the term “pomodoro”, which means “tomato” in Italian, represents the tomato sauce that the chicken is simmered in. It’s a light and simple tomato sauce made with canned tomatoes, onions, garlic, white wine and basil.
No, there’s no need to butterfly, pound our or slice the boneless, skinless chicken breasts thinly for this recipe– unless you really want to! Unlike traditional chicken cutlets, the chicken breast in this recipe is meant to be one thick piece–just as it comes.
The thick chicken breasts will remain juicy by first being browned and then simmered in the tomato sauce.
I wouldn’t skip this step. Browning/searing the chicken seals in its juices so that they don’t escape during the simmering process. Plus, browning creates a nice texture on the chicken!
No, but the technique is similar! Chicken cacciatore is generally made with mushrooms, bell peppers, more onions, rosemary and red wine. But, it does start with chicken breasts (or thighs) being seasoned, lightly floured and browned, then simmered in tomato sauce, like this recipe.
Substitutions
- This pomodoro chicken recipe also works great with skinless chicken thighs (either boneless or bone-in).
- If you don’t have Italian seasoning, you can use half dried oregano and half dried basil.
- If you’d like some picante, sprinkle a pinch of cayenne pepper into the flour mixture.
- For a dairy free option, eliminate the butter and double the oil in the pan.
- While I used canned tomatoes in the recipe below, this easy chicken pomodoro recipe can just as easily be made with fresh tomatoes when in season!
- Also, if you already have a prepared tomato basil sauce or fresh tomato sauce, feel free to use that in place of making one from scratch, as the recipe is written below.
- If you prefer to cook without wine, use a low- or no-sodium chicken broth in its place.
TOP TIPS for Chicken Pomodoro
- No need to butterfly, pound our or slice the boneless, skinless chicken breasts thinly (unless you really want to!). Unlike a traditional chicken cutlet, the chicken breast in this recipe is meant to be one thick piece–just as it comes.
- Use a wide, shallow vessel such as a pasta bowl or a baking sheet to do the flouring. Make it easy on yourself.
- Lightly dredge each piece of chicken in the flour, then shake off any excess.
- Use a large skillet! Don’t use a small pan as it will make you miserable. Give yourself enough space to fry. Nonstick will make you happier as well.
- Make In Advance: One-pan chicken pomodoro both reheats and freezes beautifully. I will often portion it out and freeze some with pasta so that I have a quick and delicious, complete meal in a pinch!
- To store, refrigerate the finished chicken with tomato sauce in an airtight container for up to 5 days. You can also freeze the chicken pomodoro in an airtight freezer container for up to 3 months. Let it thaw out in the refrigerator before reheating.
Easy Chicken Pomodoro (One Pan)
Ingredients
- 6 boneless, skinless chicken breasts , (about 2¼ pounds)
- 1 tsp garlic powder or granulated garlic
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp crushed red pepper flakes , (optional)
- 2 Tbsp olive oil
- 2 Tbsp butter
- ¾-1 cup all-purpose flour
- Whole basil leaves, (optional, for finishing)
- Basil Pesto, (optional garnish)
For the Pomodoro (Tomato) Sauce:
- ½ cup finely chopped yellow onion
- ⅓ cup chopped fresh basil
- 2 Tbsp finely chopped garlic
- ¼ tsp crushed red pepper, (optional)
- ¾ cup dry white wine, such as Pinot Grigio
- 1 (28-ounces) can whole tomatoes, hand-crushed
- ⅓ (tomato) can water
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp Italian seasoning
Instructions
- Prep and gather all ingredients according to specifications above. Remove any large pieces of fat or tendons from the chicken and pat the pieces dry with a paper towel. Place the flour in a shallow bowl and set aside.(Please see the section above in the blog post for Step-By-Step instructions with photos.)6 boneless, skinless chicken breasts, ¾-1 cup all-purpose flour
- Then, mix the spices together until well-combined. This can be done several hours or days in advance and held at room temperature.1 tsp garlic powder or granulated garlic, 1 tsp onion powder, 1 tsp Italian seasoning, 1 tsp salt, ½ tsp black pepper, ½ tsp crushed red pepper flakes
- Season both sides of the chicken breasts liberally with the mixed spices. Then place the seasoned chicken and bowl of flour near the stovetop. Also, put a rack over a sheet pan by the stove to act as a landing spot for the seared chicken.¾-1 cup all-purpose flour
- Heat the oil and melt the butter together in a large skillet over medium-high heat.2 Tbsp olive oil, 2 Tbsp butter
- Once the oil/butter is hot, lightly dust both sides of each seasoned chicken breast in the flour, shaking off any excess.
- Then, place the floured chicken breast in the skillet and continue with the rest of the breasts. Brown the chicken in a single layer and work in batches if necessary. Don’t overcrowd the pan. NOTE: You may need to add additional oil and butter as you go, especially if you decided to cut down the thick chicken breasts into smaller pieces.
- Sear both sides of each chicken breast, 2-3 minutes per side, until lightly browned. Then, remove it to a wire rack over a sheet pan.NOTE: The chicken only needs to be browned and not cooked all the way at this point as it will finish cooking in the tomato sauce.
- Once all the chicken has been browned and removed from the pan, reduce the heat to medium-low.
- Start the tomato sauce: Add the onions, chopped fresh basil, garlic and red pepper flakes to the pan. Cook for a few minutes until the onions begin to soften.½ cup finely chopped yellow onion, ⅓ cup chopped fresh basil, 2 Tbsp finely chopped garlic, ¼ tsp crushed red pepper
- Then, pour in the white wine and deglaze, scraping up any brown bits.¾ cup dry white wine
- Next, add the tomatoes, water and spices and stir until all ingredients are well-combined.1 (28-ounces) can whole tomatoes, ⅓ (tomato) can water, ¼ tsp salt, ¼ tsp black pepper, ¼ tsp Italian seasoning
- Cover and bring tomato mixture to a simmer and simmer, partially covered, for about 12 minutes, stirring occasionally.
- Uncover and return the browned chicken breasts to the pan and nestle them in the sauce. Partially cover the pan. Continue simmering another 15-20 minutes, turning the chicken over after 8 minutes. At this point, the chicken should be fully cooked. Use a stem thermometer to make sure it has reached an internal temperature of 165℉. If it has not, continue cooking a few more minutes until it does.
- Taste test the sauce and add more seasonings if necessary. Turn off the heat and fold in the optional whole basil leaves if including. Serve with a few dollops of basil pesto, if desired. Buon Appetito!
Video
Notes
- No need to butterfly, pound our or slice the boneless, skinless chicken breasts thinly (unless you really want to!). Unlike a traditional chicken cutlet, the chicken breast in this recipe is meant to be one thick piece–just as it comes.
- This recipe also works great with skinless chicken thighs (either boneless or bone-in).
- If you don’t have Italian seasoning, you can use half dried oregano and half dried basil.
- If you’d like some picante, sprinkle a pinch of cayenne pepper into the flour mixture.
- Use either an olive oil or a neutral oil with a high smoke point, such as avocado oil, (or a combination thereof) for the pan-frying. I use a heat-friendly extra-virgin olive oil.
- For a dairy free option, eliminate the butter and double the oil in the pan.
- If you have made a double batch and/or have been frying for awhile, the butter/oil may have become cloudy and sludgy from all of the residual flour and seasonings that have fallen off the chicken and have burnt. Use your judgment, but, at some point, you may need to clean the pan and start with a fresh amount of oil and butter.
- To store, refrigerate the finished chicken with tomato sauce in an airtight container for up to 5 days. You can also freeze the chicken pomodoro in an airtight freezer container for up to 3 months. Let it thaw out in the refrigerator before reheating.
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This recipe is delicious! It’s easy to make and so convenient in one pan. It instantly became a favorite with my family. We’ll definitely be having this again soon!
So happy you enjoyed the recipe, Karen! Thank so much for your comment. 🙂
This is my go-to for meal prep. I portion one breast and some pasta, then freeze for later. So delicious!
Love that this is a 1 pan recipe!