Chicken Pomodoro
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 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
Description
To prepare Chicken Pomodoro, chicken breasts are sliced horizontally into cutlets, seasoned with salt and black pepper, then browned quickly in olive oil. The sauce is made in the same skillet by sautéing finely chopped onion and sliced garlic until softened, then stirring in tomato puree, sugar, dried oregano, and halved cherry tomatoes. The addition of low sodium chicken broth helps meld the flavors and keep the sauce moist.
Fresh basil leaves added near the end contribute a distinct aromatic freshness that contrasts with the rich tomato base. The natural sweetness of cherry tomatoes combined with the gentle acidity of tomato puree and chicken broth gives a balanced, savory depth to the sauce. The chicken remains tender from fast searing and finishing in the sauce.
This dish can be served with pasta, rice, or crusty bread to soak up the flavorful tomato sauce, making it suitable for a simple but satisfying main course.
Ingredients
For the chicken
- 2 chicken breast
- 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 oregano dried
- 16 oz cherry tomato halved
- ½ cup chicken broth low sodium (note 4)
- ¼ cup basil note 5, leaves
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
- A standard brown onion is recommended, but white, red, or yellow onions can be substituted.
- Garlic amount can be adjusted to taste; the recipe suggests six cloves thinly sliced.
- Vegetable broth may be used as an alternative to chicken broth if desired.
- White sugar is suggested, though brown sugar can be used for a different flavor.
- Fresh basil leaves are important for the final flavor; dried basil will produce a different taste.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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