Chicken Pomodoro
User Reviews
5.0
96 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
304 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Pomodoro
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This classic chicken pomodoro is a hearty, flavorful meal for the whole family. Plus, it is all cooked in one pan. The recipe takes less than 30 minutes and is the perfect example of how a few simple ingredients can be transformed into something extraordinary. The juicy chicken cutlets are nestled in a cherry tomato sauce that's both sweet and savory. You'll want to ensure you have some crusty bread to soak up all the delicious sauce.
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Ingredients
For the chicken
- 2 chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon olive oil
For the sauce
- 2 tablespoon extra virgin olive oil
- 1 onion finely chopped (note 1)
- 6 cloves garlic thinly sliced (note 2)
- 2 tablespoon tomato puree
- 1 teaspoon sugar (note 3)
- ½ tablespoon dried oregano
- 16 oz cherry tomatoes halved
- ½ cup chicken broth low sodium (note 4)
- ¼ cup basil leaves (note 5)
Instructions
Start by cutting the chicken into cutlets.
- Pat the chicken breast dry and place it flat on the cutting board. Use a sharp knife, and keeping it parallel to the board, cut each chicken breast in half horizontally( See bulk of post for a picture)2 chicken breasts
- Season each side of the cutlets with salt and pepper.1 tsp salt½ tsp black pepper
- Heat the olive oil in a large frying pan/skillet over medium heat.2 tbsp olive oil
- Add the chicken cutlets to the pan and cook for 2 minutes per side. Transfer the chicken to a plate and cover with foil to keep warm.
Make the sauce.
- Place the same pan you cooked the chicken in, over medium heat.
- Add the extra virgin olive oil, and once hot, add the chopped onion. Saute for 3-4 minutes until softened, then add the sliced garlic and cook for another minute. Don't let the garlic color.2 tbsp extra virgin olive oil1 onion6 cloves garlic
- Add the tomato puree, sugar, and oregano to the onions and stir to coat.2 tbsp tomato puree1 tsp sugar½ tbsp dried oregano
- Add the halved cherry tomatoes and the chicken broth.16 oz / 450 g cherry tomatoes¼ cup basil leaves
- Bring to a simmer and cook for 5 minutes.
- Add the basil and stir.¼ cup basil leaves
- Add the cooked chicken to the pan and spoon over the sauce. If any juices have collected on the plate, add those too.
- Let the chicken simmer in the sauce for 2-3 minutes.
- Serve with extra basil.
Notes
- I usually use a standard brown onion, but you can also use a white, red, or yellow onion.
- The recipe suggests 6 cloves of garlic, but as with all my recipes, measure garlic with your heart and add more or less to suit your tastes.
- You can replace this with vegetable broth/stock if that is all you have.
- I use white sugar, but you can use brown if you prefer.
- Fresh basil is a must here; dried basil has a different flavor.
Nutrition Information
Show Details
Calories
304kcal
(15%)
Carbohydrates
11g
(4%)
Protein
26g
(52%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.01g
Cholesterol
73mg
(24%)
Sodium
849mg
(35%)
Potassium
781mg
(22%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
724IU
(14%)
Vitamin C
32mg
(36%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 11g | 4% |
| Protein | 26g | 52% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 849mg | 35% |
| Potassium | 781mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 724IU | 14% |
| Vitamin C | 32mg | 36% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
96 reviews
Excellent
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