Chicken Pomodoro Delight (Printable)
Juicy chicken simmered in vibrant tomato basil sauce with Parmesan, ready in 45 minutes.
# What You’ll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ Vegetables & Aromatics
02 - 2 tablespoons olive oil
03 - 1 medium yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1 can (14 oz) crushed tomatoes
06 - 2 large ripe tomatoes, diced
→ Spices & Herbs
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon red pepper flakes
09 - Kosher salt and freshly ground black pepper to taste
10 - 1/2 cup fresh basil leaves, torn
→ Finish
11 - 1/4 cup freshly grated Parmesan cheese, plus extra for serving
# How-to Steps:
01 - Pat the chicken breasts dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
02 - Heat the 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 crust forms. Remove the chicken from the skillet and set it aside on a plate.
03 - Reduce the heat to medium. In the same skillet, add the chopped onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds more.
04 - Pour in the crushed tomatoes along with the fresh diced tomatoes, dried oregano, and red pepper flakes. Stir to combine and let the sauce simmer for 5 minutes, stirring occasionally.
05 - Return the seared chicken breasts to the skillet, nestling them into the sauce. Cover with a lid and simmer gently for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F and is cooked through.
06 - Remove the lid and sprinkle the Parmesan cheese evenly over the chicken breasts. Continue cooking uncovered for 2 minutes until the cheese melts and the sauce thickens slightly.
07 - Scatter the torn fresh basil over the top. Serve hot, spooning extra sauce over each portion, with additional Parmesan on the side.
# Expert Advice:
01 -
- The sauce tastes like it simmered all day but the whole thing comes together in under an hour.
- It uses pantry staples you probably already have, which means no emergency grocery runs.
02 -
- Do not rush the sear on the chicken because those browned bits left in the pan are where half the sauce flavor comes from.
- If your sauce tastes too acidic, a tiny pinch of sugar stirred in during simmering will round it out beautifully.
03 -
- For extra creaminess, stir a quarter cup of heavy cream into the sauce right before adding the cheese and it transforms into something almost decadent.
- Let the finished dish rest for two minutes off the heat before serving so the sauce has time to settle and thicken on its own.