Chicken Pomodoro Delight Italian Style (Print version)

Juicy chicken breasts braised in a vibrant tomato, basil and Parmesan sauce with classic Italian seasoning.

# What goes in:

→ Meats

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ Vegetables & Aromatics

02 - 2 tablespoons olive oil
03 - 1 medium yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1 can (14 oz) crushed tomatoes
06 - 2 large ripe Roma tomatoes, diced

→ Spices & Herbs

07 - 1 teaspoon dried oregano
08 - ½ teaspoon red pepper flakes
09 - Kosher salt and freshly ground black pepper to taste
10 - ½ cup fresh basil leaves, hand-torn

→ Finish

11 - ¼ cup freshly grated Parmesan cheese, plus extra for serving

# Cooking steps:

01 - Pat the chicken breasts thoroughly dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
02 - Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully lay the chicken breasts in the pan and sear for 3 to 4 minutes per side until a deep golden crust forms. Transfer the chicken to a plate and set aside.
03 - Reduce the heat to medium. In the same skillet, add the chopped onion and sauté until soft and translucent, about 3 minutes. Add the minced garlic and stir constantly for 30 seconds until fragrant.
04 - Pour in the crushed tomatoes along with the fresh diced tomatoes, dried oregano, and red pepper flakes. Stir to combine and let the sauce simmer gently for 5 minutes, stirring occasionally to meld the flavors.
05 - Nestle the seared chicken breasts back into the skillet, spooning sauce over the top. Cover with a lid and simmer over medium-low heat for 15 to 18 minutes, until the chicken reaches an internal temperature of 165°F and is fully cooked through.
06 - Remove the lid and sprinkle the grated Parmesan evenly over each chicken breast. Continue cooking uncovered for 2 minutes, allowing the cheese to melt and the sauce to thicken slightly.
07 - Scatter the torn fresh basil leaves over the top. Serve immediately while hot, spooning extra sauce over each portion and passing additional Parmesan at the table.

# Tips from flavorandfeast:

01 -
  • The sauce comes together in one skillet so cleanup is almost embarrassingly easy.
  • It tastes like something you would order at a trattoria but requires zero culinary school debt to pull off.
  • Leftovers the next day are somehow even better when the sauce has had time to think about itself overnight.
02 -
  • Do not skip drying the chicken before searing because moisture is the enemy of that gorgeous golden crust you are after.
  • Resist the urge to move the chicken around while it sears since patience is what creates the fond that flavors the entire sauce.
  • A meat thermometer is the single most reliable way to avoid overcooked, rubbery chicken or undercooked, dangerous chicken.
03 -
  • Let the skillet get fully hot before adding the chicken because a pan that is not ready will give you pale, sad breasts instead of the golden sear that makes this dish special.
  • Taste the sauce before returning the chicken and adjust salt and acid because tomatoes vary wildly in sweetness depending on season and brand.

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