Chicken Pomodoro Delight (Printable)
Tender chicken simmered in fresh tomato basil sauce with garlic and Parmesan for a classic Italian dinner.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 2 tablespoons olive oil
→ Pomodoro Sauce
05 - 1 tablespoon olive oil
06 - 3 cloves garlic, minced
07 - 1 can (14 oz) crushed tomatoes
08 - 2 large fresh tomatoes, diced
09 - 1 teaspoon sugar, optional
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon dried basil
12 - Salt and pepper, to taste
13 - 1/4 teaspoon chili flakes, optional
→ To Finish
14 - 1/4 cup fresh basil leaves, torn
15 - 1/4 cup grated Parmesan cheese, optional
# How to Make It:
01 - Pat chicken breasts dry with paper towels and season both sides evenly with salt and black pepper.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 3 to 4 minutes per side until a golden-brown crust forms. Remove from the skillet and set aside.
03 - In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to let it brown.
04 - Add the crushed tomatoes, diced fresh tomatoes, sugar if using, dried oregano, dried basil, salt, pepper, and chili flakes. Stir to combine and simmer for 7 to 10 minutes until the sauce slightly thickens.
05 - Return the seared chicken breasts to the skillet, nestling them into the sauce. Cover with a lid, reduce heat to low, and cook for 10 to 12 minutes until the chicken is cooked through and the sauce has developed a rich consistency.
06 - Remove the skillet from heat. Scatter torn fresh basil leaves over the chicken and sprinkle with grated Parmesan cheese if desired.
07 - Serve hot alongside gluten-free pasta or steamed vegetables.
# Expert Tips:
01 -
- The sauce doubles as a dipping bread situation, a pasta topper, or a meal prep hero that tastes even better the next day.
- It requires exactly one skillet and zero fancy technique, yet the result tastes like you spent hours at the stove.
02 -
- Do not skip drying the chicken because wet chicken steams instead of searing, and you lose that beautiful golden crust that holds the sauce.
- Simmering the sauce uncovered before returning the chicken is what concentrates the flavor, so be patient during those seven to ten minutes.
03 -
- Let the chicken rest for five minutes after searing before returning it to the sauce, because the internal temperature equalizes and the meat stays juicier through the final simmer.
- Use a skillet that goes from stovetop to table because presenting the whole pan with basil and Parmesan on top is half the charm of this dish.