Chicken Pomodoro Delight (Print version)

Juicy chicken braised in fresh tomato basil sauce with Mediterranean flair and Parmesan finish.

# What goes in:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 2 tablespoons olive oil

→ Pomodoro Sauce

04 - 1 tablespoon olive oil
05 - 1 medium onion, finely chopped
06 - 3 garlic cloves, minced
07 - 1 can (14 oz) crushed tomatoes
08 - 2 large ripe tomatoes, diced
09 - 1 teaspoon dried oregano
10 - ½ teaspoon chili flakes (optional)
11 - 1 teaspoon sugar
12 - 20 fresh basil leaves, torn

→ Garnish

13 - ½ cup grated Parmesan cheese
14 - Fresh basil leaves

# Cooking steps:

01 - Pat the chicken breasts dry and season both sides generously with salt and freshly ground black pepper.
02 - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 3 to 4 minutes per side until golden brown. Remove from the skillet and set aside.
03 - In the same skillet, add 1 tablespoon of olive oil. Sauté the finely chopped onion for 2 to 3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
04 - Pour in the crushed tomatoes and diced fresh tomatoes. Stir in the dried oregano, chili flakes if using, and sugar. Mix well and let the sauce simmer for 5 minutes to develop flavor.
05 - Return the browned chicken breasts to the skillet, nestling them into the sauce. Cover with a lid and reduce heat to low. Simmer for 15 to 20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
06 - Stir the torn basil leaves into the sauce and let simmer for an additional 2 minutes to release their aroma.
07 - Serve hot, garnished with grated Parmesan cheese and fresh basil leaves.

# Tips from flavorandfeast:

01 -
  • The sauce practically builds itself while the chicken braises, so you get incredible depth of flavor with almost no babysitting.
  • Everything cooks in one skillet, which means cleanup is embarrassingly easy for something that tastes this impressive.
  • It is naturally gluten free, so you can serve it to almost anyone without a second thought.
02 -
  • Do not skip browning the chicken first because that caramelized crust is where half the sauce flavor comes from.
  • Keep the heat genuinely low during the braise, a hard boil will toughen the chicken and split the sauce.
  • A splash of white wine added right after the garlic takes the sauce to another level entirely if you have an open bottle.
03 -
  • Let the chicken rest for 5 minutes after braising before serving so the juices redistribute and every bite stays moist.
  • If using chicken thighs instead of breasts, add about 5 extra minutes to the braise since thighs take slightly longer to become fork tender.

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