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.
4medium chicken breastspounded to ⅓ inch thick evenly
Salt and pepper to taste
1teaspoongarlic powder
Olive oil for pan
4clovesgarlic, minced
⅓cupfinely diced onions
⅓cupwhite wine
20ouncescherry tomatoesabout 4 cups
¾ to 1cupchicken brothplus more as needed
¼teaspoongranulated sugar
Italian seasoningto taste
2tablespoonschopped fresh basilplus more for garnish
Freshly grated parmesan cheeseto 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.