Chicken Pomodoro Recipe with Burst Cherry Tomatoes (One Pan!)

5 from 6 votes

Chicken Pomodoro Recipe with Burst Cherry Tomatoes (One Pan!)

Our Chicken Pomodoro is made with fresh cherry tomatoes instead of canned sauce. Chicken breasts are seasoned and seared until golden, then set aside while shallot, garlic, and red pepper flakes soften in the pan. Whole cherry tomatoes go in next and blister until their skins split, releasing their juice. White wine reduces around them into a glossy sauce with no flour or cream needed. Smash about half the tomatoes, stir in torn basil, and return the chicken to finish under a lid. One skillet, about an hour, and enough sauce to serve over linguine or with crusty bread. A summer weeknight dinner that tastes like more work than it is.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: Italian-American

Diet: Diabetic, Gluten Free

Servings: -4 servings, 1 chicken breast with sauce

Calories: 345kcal

Author: Briana

Equipment

Ingredients

Chicken

1½ to 2 pounds boneless skinless chicken breasts 3 to 4 breasts
2 teaspoons kosher salt
1 teaspoon Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon black pepper
2 tablespoons olive oil

Pomodoro sauce

2 tablespoons olive oil
1 large shallot diced
8 cloves garlic minced
¼ to ½ teaspoon red pepper flakes to taste
1½ pounds cherry tomatoes about 4 cups, left whole
½ to 1 teaspoon kosher salt to taste
¼ to ½ teaspoon black pepper to taste
¾ cup dry white wine 6 ounces, such as pinot grigio or sauvignon blanc — avoid oaky chardonnays
3 to 4 sprigs fresh oregano optional
Handful of fresh basil torn

Instructions

Pat the chicken breasts dry and season both sides with the salt, Italian seasoning, onion powder, garlic powder, and black pepper.
1½ to 2 pounds boneless skinless chicken breasts, 2 teaspoons kosher salt, 1 teaspoon Italian seasoning, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon black pepper
Heat the olive oil in a large skillet over medium. Sear the chicken, flipping every few minutes, until deeply golden on both sides, 6 to 8 minutes per side. The chicken will not be cooked through. Transfer to a plate.
2 tablespoons olive oil
Add the remaining olive oil and the shallot to the skillet and cook until softened, about 3 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 1 minute.
2 tablespoons olive oil, 1 large shallot, 8 cloves garlic, ¼ to ½ teaspoon red pepper flakes
Add the cherry tomatoes whole, along with the salt and black pepper. Cook over medium-high, stirring only occasionally, until the skins blister and split, 8 to 10 minutes.
1½ pounds cherry tomatoes, ½ to 1 teaspoon kosher salt, ¼ to ½ teaspoon black pepper
Pour in the wine and add the oregano sprigs, if using. Simmer, scraping up the browned bits, until reduced and glossy, 4 to 5 minutes.
¾ cup dry white wine, 3 to 4 sprigs fresh oregano
Remove the oregano sprigs. Smash about half the tomatoes against the pan. Stir in the basil, then nestle the chicken back in with any juices. Cover and cook until the chicken registers 165°F at the thickest part, 5 to 8 minutes.
Handful of fresh basil

Notes

Salt: This recipe uses Diamond Crystal kosher salt. If using Morton's kosher or fine sea salt, use half as much.
Tomatoes: Leave them whole — they burst on their own and hold their shape better than halved tomatoes, which collapse into a smoother sauce. A mix of Sungold and red cherry gives the best color. Grape tomatoes work, though their thicker skins take slightly longer to split.
Oregano: Optional. Add whole sprigs rather than chopped leaves so they perfume the sauce and pull out cleanly before serving.
Wine substitute: Chicken broth with a squeeze of lemon works in place of the wine. The sauce will be slightly thinner and less glossy, since the wine reduction is what gives it body.
Chicken: Thin cutlets work and cook faster. Reduce the sear to about 3 minutes per side and check for doneness sooner.
Storage: Refrigerate in an airtight container up to 3 days. Reheat gently, covered, over low heat with a splash of water or broth to loosen the sauce.
Serving: Excellent over linguine. See our Sungold Tomato Pasta for a meatless version, and Arugula Spinach Salad alongside. For a low-and-slow take on the same tomatoes, try our Cherry Tomato Confit.

Nutrition