Chicken Pomodoro will be your new weeknight favorite!
Chicken Pomodoro is easy to prepare and takes less than 30 minutes, perfect for a weeknight supper. It’s also fancy enough for preparing for company; I’ve made it several times for my friends and family!
Chicken Pomodoro is a great teaching dish for anyone who wants to learn how to cook with fresh ingredients, there is just no comparison for that fresh herb taste. In this recipe, the Chicken breast meat is first patted dry and lightly seasoned with salt and pepper, then cooked in a saute pan until deep golden on both sides. This step is not to cook the chicken all the way through, but to help create a fabulous pan sauce to smother your finished chicken with. So about that pan sauce…
Building a pan sauce with the leftover browned bits of chicken will really make you feel like you’re a pro chef. Pan sauce recipes build on the flavorful browned bits of protein called ‘fond’ left stuck to the bottom of the pan. The french learned not to toss it out, but instead use the consentrated flavor bits to build savory sauces. Tossing chopped onion into the pan, will help release the fond from the bottom so it can cook into the tomato juices, cream, and fresh herbs you’ll use to round out this recipe.
When cooking this recipe, prepping all ingredients beforehand is a must. It goes fast, and you won’t have time to be chopping up stuff while cooking at the same time.
Here’s the best part of Chicken Pomodoro: the chicken goes back into this lovely sauce you’ve created to finish cooking, so it’s juicy tender and sooooo tasty! I hope you enjoy this recipe as much as my family and I do :0)
Don’t forget to leave a rating for this recipe, and I love to hear comments too!
Yield 4 servings
Quick Italian Chicken with a kick and loads of flavor. One pan recipe that cooks chicken in a flavorful sauce consisting of oregano, roasted tomatoes, fresh basil, cream and red pepper flakes.
2 boneless, skinless chicken breasts (about 1.5 lbs total)
salt and pepper
3 tablespoons of olive oil (not extra virgin)
1 onion, chopped fine
4 garlic cloves, minced or pushed through a press
1 tablespoon fresh oregano, minced
1/4 teaspoon red pepper flakes
1 14.5 oz. can diced tomatoes
1/3 cup heavy cream
1/4 cup chopped fresh basil
Pat chicken dry with paper towels. Using a sharp knife (preferably a chef's knife) slice each breast horizontally in half. It's easiest when you place you hand, fingers close together, flat on top of the meat to secure it and slice through the meat horizontally with your knife, under your hand. You should have 4 total breast shaped cutlets approximately 1/2 inch thick. heat 1 tablespoon of the olive oil in a large skillet or saute pan over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to a plate.
Heat the remaining two tablespoons of olive oil in the empty skillet over medium-high until the oil has spread out over the entire bottom of the pan. Cook the onion until softened, about 5 minutes. Add the garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Then stir in the tomatoes, cream and 1/4 teaspoon of salt and bring to a boil. Nestle the chicken and any accumulated juice into the pan. Simmer, covered, until the chicken is cooked through, about 8 minutes.
Transfer chicken to a platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in the basil and season with salt and pepper as needed. (Don't forget to always TASTE your sauces before serving, and add salt accordingly.) Pour finished sauce over chicken and serve over your choice of rice, pasta or even polenta!
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