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chicken pomodoro
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5 from 1 vote

Chicken Pomodoro

This quick and easy Chicken Pomodoro is bursting with tomato and basil flavor. Simple ingredients, with big flavors, ready in one skillet!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: chicken, pomodoro, tomato
Servings: 4 servings
Calories: 481kcal
Author: Briana

Ingredients

For the chicken:

  • 2 pounds chicken breast cutlets (about 4-6 pieces)
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon Italian seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper

For the sauce:

  • 3 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 8 cloves garlic, minced
  • 1.5 pounds cherry tomatoes, halved
  • handful of fresh basil, torn
  • 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)

Instructions

  • Season the chicken breast really well on all sides and coat with 1 tablespoon of olive oil. Heat a large skillet over medium heat. Once the skillet is hot, add an additional 1 tablespoon of 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, add more olive oil, the onions, garlic, Italian seasoning, 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.
  • Add in halved tomatoes, more salt, basil, and white wine. Cook until tomatoes have softened, about 5-7 minutes, then add the chicken back to the skillet.
  • 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!
  • Store leftovers in an airtight container in the fridge for up to 5 days.

Notes

  • 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. 

Nutrition

Calories: 481kcal | Carbohydrates: 15g | Protein: 51g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 2036mg | Potassium: 1357mg | Fiber: 3g | Sugar: 6g | Vitamin A: 995IU | Vitamin C: 46mg | Calcium: 76mg | Iron: 3mg