Chicken Pomodoro

5 from 5 votes

This quick and easy Chicken Pomodoro is bursting with tomato and basil flavor. Simple ingredients, with big flavors, ready in one skillet!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Diet: Diabetic, Gluten Free

Servings: servings

Calories: 481kcal

Author: Briana

2 tablespoons olive oil
1 large yellow onion chopped
8 cloves garlic minced
1.5 pounds cherry tomatoes halved
handful of fresh basil torn
2 tablespoons fresh oregano optional
½ - 1 teaspoon kosher salt to taste
1 teaspoon Italian seasoning
¼ - ½ teaspoon red pepper flakes optional and to taste
¼ - ½ teaspoon black pepper to taste
6 ounces dry white wine choose sauvignon blanc or pinot grigio, avoid oaky chardonnays
Garnish with fresh basil, parmesan cheese (optional)

Season the chicken breasts with kosher salt, Italian seasoning, onion powder, garlic powder, and black pepper, on all sides and coat with half the olive oil. Heat a large skillet over medium heat.
2 pounds chicken breast cutlets , 2 teaspoons kosher salt, 1 teaspoon Italian seasoning , 1 teaspoon onion powder, 1 teaspoon garlic powder , ½ teaspoon black pepper , 2 tablespoons olive oil
Once the skillet is hot, add the remaining olive oil to the skillet. Add chicken breasts in batches being careful not to overcrowd the pan. Cook for 4-5 minutes on each side until an internal temperature of 165°F is reached. Remove from the skillet and set aside.

In the same pan, olive oil, onion, garlic, Italian seasoning, black pepper, optional red pepper flakes, and a pinch of salt. Stir often to scrape the brown bits from the bottom of the pan. Cook for 5-7 minutes until onions are translucent.
2 tablespoons olive oil , 1 large yellow onion, 8 cloves garlic , ½ - 1 teaspoon kosher salt, 1 teaspoon Italian seasoning , ¼ - ½ teaspoon red pepper flakes, ¼ - ½ teaspoon black pepper
Add in halved tomatoes, more salt, basil, fresh oregano, and white wine. Cook until tomatoes have softened, about 5-7 minutes, being sure to scrape the bottom of the pan to get any browned bits. Then, add the chicken back to the skillet.
1.5 pounds cherry tomatoes, handful of fresh basil, 6 ounces dry white wine, 2 tablespoons fresh oregano
Reduce heat to medium-low, cover the skillet, and allow the chicken to warm through for about 3-5 minutes.
Serve with more fresh basil and optional parmesan cheese. Enjoy!
Garnish with fresh basil, parmesan cheese (optional)
Store leftovers in an airtight container in the fridge for up to 5 days.

Chicken broth can be substituted for white wine.
If using wine, be sure to choose something dry and citrusy but avoid anything oaky.
Red pepper flakes are completely optional and will make the dish with a kick of spice.
Parmesan cheese is also non-traditional and optional.
Use the freshest ingredients available to you!
For a smoother sauce. Cook the tomatoes 5-10 minutes longer so there are fewer tomato chunks in the sauce. You can add more wine or broth to the sauce to make it thinner as well. Another option would be to cut the tomatoes into smaller pieces before cooking them down, to encourage them to break down faster, or even using an immersion blender (or regular blender) to puree the sauce.
Don't overcook the chicken. Once the chicken reaches 165°F, remove it from the skillet. This will help ensure the chicken stays juicy and doesn't dry out.