Easy Chicken Pomodoro (One Pan)
Chicken Pomodoro might just be the ideal weeknight dinner! Itcan 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!
Servings: 6 servings
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.
