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chicken pomodoro with fresh tomatoes
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5 from 6 votes

30-Minute Chicken Pomodoro

This skillet chicken pomodoro is an easy weeknight chicken recipe that comes together in 30 minutes, all in one pan for easy clean-up. The rustic fresh tomato sauce is easy and quick, and can be made in advance.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 217kcal
Author: Tania

Ingredients

  • 4 medium chicken breasts pounded to ⅓ inch thick evenly
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • Olive oil for pan
  • 4 cloves garlic, minced
  • cup finely diced onions
  • cup white wine
  • 20 ounces cherry tomatoes about 4 cups
  • ¾ to 1 cup chicken broth plus more as needed
  • ¼ teaspoon granulated sugar
  • Italian seasoning to taste
  • 2 tablespoons chopped fresh basil plus more for garnish
  • Freshly grated parmesan cheese to taste

Instructions

  • Season chicken with salt, pepper and garlic powder (about ¼ teaspoon salt and ⅛ teaspoon black pepper, and ¼ teaspoon garlic powder per chicken breast).
  • In a large skillet, heat about 2 tablespoons of olive oil over medium heat. Cook chicken, about 6 minutes per side, until golden brown and fully cooked through. Remove from skillet and set aside.
  • Don’t wipe the skillet clean. Add about 1-2 tablespoons of olive oil over medium heat. Add diced onions and cook for 2-3 minutes until softened, stirring occasionally. Add minced garlic and stir until fragrant, another 1 minute. Add white wine and scrape the brown bits from the skillet (this will release tons of flavor) and cook until the wine has reduced.
  • Stir in the cherry tomatoes and chicken broth. Cook for about 6-8 minutes, stirring occasionally, until tomatoes get soft. Break down the tomatoes using a fork and add more broth if needed. Add granulated sugar to help reduce the acidity. Then, season with Italian seasoning, salt and pepper to taste. Tip: If you want the sauce to be less chunky, cook it down 5-10 minutes longer adding more broth to taste.
  • Stir in chopped basil. Return chicken to skillet, nesting it under the sauce and spooning some over the top, and simmer for another 1-2 minutes.
  • Serve immediately with more basil on top and freshly grated parmesan cheese.

Notes

  • Juicy and tender chicken breasts: Use a meat tenderizer to pound the chicken to ⅓ inch thick evenly. Cook for about 5-6 minutes per side or until internal temperature reaches 165 degrees F. Don't overcook it or it will be tough and dry.
  • Tomato sauce consistency: This tomato sauce is chunky, rustic-style. If you want a smoother sauce, cook it down for another 5-10 minutes adding more broth as needed.
  • White wine: If you prefer not to use wine, use broth instead.
  • Why add granulated sugar: Tomatoes are naturally acidic, and sugar cuts down the acidity. However, if you don't mind the acidity, feel free to omit the sugar.
  • Make-ahead: The tomato sauce can be made 1-2 days in advance and refrigerated. Reheat in a skillet and add more broth to loosen it up.
  • Storage: This dish can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave oven.
 
Substitutions:
  • Cherry tomatoes: Diced roma tomatoes work too.
  • White wine: substitute with chicken broth.
 
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Calories: 217kcal | Carbohydrates: 9g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 311mg | Potassium: 817mg | Fiber: 1g | Sugar: 5g | Vitamin A: 728IU | Vitamin C: 39mg | Calcium: 35mg | Iron: 2mg