Chicken Pomodoro
Indulge in the vibrant flavors of Chicken Pomodoro, a classic Italian-inspired dish that’s as comforting as it is elegant. This recipe features tender, pan-seared chicken breasts simmered in a rich tomato sauce brimming with garlic, sweet cherry tomatoes, and aromatic basil. A splash of balsamic vinegar and a hint of oregano add depth and balance to the sauce, creating the perfect accompaniment to the golden-browned chicken. Ready in just 40 minutes, this quick and easy weeknight dinner can be paired with your favorite pasta, crusty bread, or a simple side of steamed vegetables. Don't forget to finish it off with a sprinkle of Parmesan cheese for a touch of savory indulgence! With its combination of fresh ingredients and bold flavors, Chicken Pomodoro is sure to become a go-to recipe in your kitchen.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup all-purpose flour
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 pieces garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1 cup canned crushed tomatoes
- 0.5 cup chicken broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 0.25 cup fresh basil leaves, chopped
- 0.25 cup Parmesan cheese, grated (optional for garnish)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Place the flour in a shallow dish. Dredge each chicken breast in the flour, shaking off excess, and set aside.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown. Remove the chicken and set it aside on a plate.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet.
Stir in the minced garlic, cooking for about 1 minute until fragrant.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes, pressing them gently with a spatula to release their juices.
Pour in the canned crushed tomatoes, chicken broth, and balsamic vinegar. Stir in the dried oregano and let the sauce simmer for 5 minutes.
Return the chicken breasts to the skillet, spooning some of the sauce over the tops. Cover and cook for an additional 8-10 minutes, or until the chicken is cooked through (internal temperature of 165°F).
Stir in the chopped fresh basil just before serving.
Serve the Chicken Pomodoro hot, garnished with Parmesan cheese if desired. Pair with pasta, steamed vegetables, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 689 mg | 230% | |
| Sodium | 4387 mg | 191% | |
| Total Carbohydrate | 84.1 g | 31% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 20.6 g | ||
| Protein | 254.5 g | 509% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 953 mg | 73% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3738 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
