Chicken Pomodoro features pan-seared chicken cutlets with a homemade fresh tomato sauce. This dish uses simple, fresh ingredients, and it's ready in under 30 minutes and only uses one pan, so it's perfect for a quick and easy weeknight dinner! In this recipe, I'll walk you through everything you need to know to make this delicious dish at home.
What is Chicken Pomodoro?
Pomodoro means "tomato" in Italian and is often associated with Pasta al Pomodoro, which is a traditional Italian dish from southern Italy featuring pasta tossed with a simple tomato sauce. In this dish, we will add tender, juicy pan-seared chicken cutlets and smother the chicken in homemade tomato sauce.
Why You'll Love This Recipe
- This chicken pomodoro recipe is fresh and flavorful and only requires a handful of ingredients.
- It's a family favorite chicken dinner that goes great served over pasta or mashed potatoes.
- And best of all, it's ready in just under 30 minutes and only uses one pan, so it's perfect for a busy night!
Ingredient Notes
- Chicken Cutlets - Thinly sliced cutlets are best for this recipe and will cook quickly and evenly. You can buy them pre-cut or cut your own from chicken breasts.
- Tomatoes - I use fresh Roma tomatoes in this recipe because they have fewer seeds and more flesh. Look for ripe, vibrant tomatoes that are as fresh as possible. You can substitute other varieties like cherry or grape tomatoes if you prefer, and if tomatoes are out of season, you can use canned tomatoes.
See the recipe card at the bottom of this post for a full list of ingredients and measurements.
Step-by-Step Instructions
- Season the chicken cutlets with 1 teaspoon of salt, ½ teaspoon of pepper, and ½ teaspoon of Italian seasoning. Add 1 Tablespoon of olive oil to a large skillet set over medium-high heat. Add the chicken to the pan and cook for 3-4 minutes per side until golden brown and cooked through, then transfer to a plate. Cook the chicken in batches if needed to avoid overcrowding the pan.
- Using the same pan, reduce the heat to medium and add the remaining Tablespoon of olive oil, then add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute, stirring frequently to avoid burning.
- Add the tomatoes and scrape up any brown bits from the bottom of the pan, then stir in 1 teaspoon of sugar and 1 teaspoon of salt. Cook for 6 to 7 minutes, stirring occasionally. When the tomatoes have cooked down, break them up with a wooden spoon to produce a thick and chunky sauce, then stir in the chopped basil.
- Return the chicken back to the pan and smother it with the sauce. Cook for 1-2 minutes to warm the chicken, then serve.
Expert Tips
- You can make your own chicken cutlets using boneless chicken breasts. Lay the chicken on a cutting board and hold it flat with the palm of your hand. Then use a chef's knife the slice the chicken in half horizontally into two thin pieces.
- If your chicken cutlets are not an even thickness, pound them with a kitchen mallet to flatten them to around a half-inch thickness.
- This Pomodoro sauce is rustic and chunky. If you prefer a smoother sauce, you can blend the cooked sauce before adding the chicken back to the pan.
- Use a digital meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
What to Serve with
This delicious chicken pomodoro is perfect for an easy family friendly meal. It can be served over a bed of your favorite pasta or with a side of my Instant Pot garlic mashed potatoes and veggies like my quick and easy garlic butter green beans.
A side of crusty garlic bread and a fresh salad are also great pairing options.
Frequently Asked Questions
Store leftovers in an airtight container and refrigerate for 3-4 days. To reheat, place the leftovers in a baking dish and heat in a 325°F oven for 10-12 minutes or until warmed through.
Pomodoro sauce is an easy fresh tomato sauce made from tomatoes, olive oil, onion, garlic, and basil. It is intended to be a light and fresh sauce using simple ingredients and not flavored with many additions.
You can prepare the pomodoro sauce 1-2 days ahead and reheat it in a skillet after cooking the chicken. If possible, I recommend cooking the chicken just before serving for the best flavor.
More Weeknight Chicken Dinners
📖 Recipe
Chicken Pomodoro
Ingredients
- 1½ pounds chicken cutlets
- 2 teaspoons salt, divided
- ½ teaspoon freshly ground black pepper
- ½ teaspoon Italian seasoning
- 2 Tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 pounds roma tomatoes, seeded and rough chopped
- 1 teaspoon sugar
- 2 Tablespoons fresh basil, chopped
Instructions
- Season the chicken cutlets with 1 teaspoon of salt, ½ teaspoon of pepper, and ½ teaspoon of Italian seasoning. Add 1 Tablespoon of olive oil to a large skillet set over medium-high heat. Add the chicken to the pan and cook for 3-4 minutes per side until golden brown and cooked through, then transfer to a plate. Cook the chicken in batches if needed to avoid overcrowding the pan.
- Using the same pan, reduce the heat to medium and add the remaining Tablespoon of olive oil, then add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute, stirring frequently to avoid burning.
- Add the tomatoes and scrape up any brown bits from the bottom of the pan, then stir in 1 teaspoon of sugar and 1 teaspoon of salt. Cook for 6 to 7 minutes, stirring occasionally. When the tomatoes have cooked down, break them up with a wooden spoon to produce a thick and chunky sauce, then stir in the chopped basil.
- Return the chicken back to the pan and smother it with the sauce. Cook for 1-2 minutes to warm the chicken, then serve.
Notes
- If your chicken cutlets are not an even thickness, pound them with a kitchen mallet to flatten them to around a half-inch thickness.
- If you prefer a smoother sauce, you can blend the cooked sauce before adding the chicken back to the pan.
- Store leftovers in an airtight container and refrigerate for 3-4 days. To reheat, place the leftovers in a baking dish and heat in a 325°F oven for 10-12 minutes or until warmed through.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Leave a Reply