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Chicken Pomodoro
5 from 64 votes

Chicken Pomodoro

Chicken Pomodoro features chicken cutlets quickly seared and served with a fresh tomato-based sauce made from cherry tomatoes, tomato puree, garlic, onion, and herbs. The sauce is simmered with oregano, sugar, chicken broth, and fresh basil to produce a bright, savory flavor that pairs well with the tender chicken. This dish offers a balanced and aromatic meal option.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 304 kcal
Course: Main Course
Cuisine: Italian

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.
    Cup of Yum
  1. 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
  2. Season each side of the cutlets with salt and pepper.1 tsp salt½ tsp black pepper
  3. Heat the olive oil in a large frying pan/skillet over medium heat.2 tbsp olive oil
  4. 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.
  1. Place the same pan you cooked the chicken in, over medium heat.
  2. 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
  3. Add the tomato puree, sugar, and oregano to the onions and stir to coat.2 tbsp tomato puree1 tsp sugar½ tbsp dried oregano
  4. Add the halved cherry tomatoes and the chicken broth.16 oz / 450 g cherry tomatoes¼ cup basil leaves
  5. Bring to a simmer and cook for 5 minutes.
  6. Add the basil and stir.¼ cup basil leaves
  7. Add the cooked chicken to the pan and spoon over the sauce. If any juices have collected on the plate, add those too.
  8. Let the chicken simmer in the sauce for 2-3 minutes.
  9. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 304

% 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.