Chicken Pomodoro Delight (Print Version)
Tender chicken breasts simmered in fresh tomato basil sauce, an Italian classic perfect for weeknights.
# What You'll 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, to taste
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon dried basil
12 - Salt and pepper, to taste
13 - 1/4 teaspoon chili flakes
→ To Finish
14 - 1/4 cup fresh basil leaves, torn
15 - 1/4 cup grated Parmesan cheese
# How-To Steps:
01 - Pat the chicken breasts dry with paper towels and season both sides evenly with salt and black pepper.
02 - Heat 2 tablespoons of 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 the chicken from the skillet and set aside on a plate.
03 - In the same skillet, reduce heat to medium and add 1 tablespoon of olive oil. Sauté the minced garlic for about 1 minute until fragrant, being careful not to let it brown.
04 - Pour in the crushed tomatoes and diced fresh tomatoes. Stir in the sugar, dried oregano, dried basil, salt, pepper, and chili flakes. Let the sauce simmer for 7 to 10 minutes, stirring occasionally, until it slightly thickens and the flavors meld together.
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 to an internal temperature of 165°F and the sauce is rich and cohesive.
06 - Remove the skillet from heat. Scatter torn fresh basil leaves and grated Parmesan cheese over the top. Serve immediately alongside gluten-free pasta or steamed vegetables.
# Expert Tips:
01 -
- The sauce tastes like it simmered all day but honestly comes together in under thirty minutes of active cooking.
- Everything cooks in one skillet, which means you get maximum flavor and minimum dishes to wash afterward.
02 -
- Do not skip the step of patting the chicken dry because wet chicken steams instead of sears and you will lose that beautiful crust entirely.
- Resist the urge to move the chicken around while it sears because letting it sit undisturbed is what creates that deep golden color.
03 -
- Pound the chicken breasts to an even thickness before cooking so they finish at the same time and you avoid drying out the thinner ends.
- Make a double batch of the pomodoro sauce and freeze half because it freezes beautifully and tastes even better the second time around.