Chicken Pomodoro Italian Delight (Printable version)
Juicy chicken simmered in vibrant tomato basil sauce with melted Parmesan, ready in 45 minutes.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Vegetables & Aromatics
02 - 2 tablespoons olive oil
03 - 1 medium 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 - ½ teaspoon red pepper flakes (optional)
09 - Salt and black pepper to taste
10 - ½ cup fresh basil leaves, torn
→ Finish
11 - ¼ cup grated Parmesan cheese (plus extra for serving)
# How to Prepare:
01 - Pat chicken breasts dry with paper towels and season both sides generously with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3 to 4 minutes per side until a golden crust forms. Remove from the skillet and set aside on a plate.
03 - Reduce 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 - Add the crushed tomatoes, diced fresh tomatoes, dried oregano, and red pepper flakes to the skillet. Stir to combine and 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 for 15 to 18 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
06 - Uncover the skillet and sprinkle the chicken evenly with grated Parmesan cheese. Continue cooking uncovered for 2 minutes until the cheese melts and the sauce thickens slightly.
07 - Scatter torn fresh basil over the top. Serve hot, spooning extra sauce over each chicken breast, with additional Parmesan cheese on the side as desired.
# Expert advice:
01 -
- The sauce tastes like it simmered all day but barely takes half an hour from start to finish.
- It uses pantry staples you probably already have, making it a perfect last minute dinner rescue.
02 -
- Do not skip the step of patting the chicken dry because wet chicken in a hot pan creates steam instead of a sear, leaving you with pale, rubbery skin.
- Simmering with the lid on creates a gentle, even cooking environment that keeps the chicken moist, while finishing uncovered concentrates the sauce beautifully.
03 -
- Let the chicken rest for five minutes after removing it from the pan before slicing, allowing the juices to redistribute rather than spilling onto your cutting board.
- Taste the sauce before returning the chicken and adjust the salt and acid level with a tiny squeeze of lemon juice if the tomatoes taste flat.