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Chicken Pomodoro Recipe

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3.9 from 9 reviews

This Chicken Pomodoro recipe features tender, flour-dusted chicken cutlets cooked in a vibrant tomato, garlic, and basil sauce. Ready in just 30 minutes, it's a flavorful Italian-inspired dish perfect for a quick weeknight dinner or a casual gathering. The recipe combines sautéing and simmering to create a juicy chicken dish infused with aromatic herbs and ripe cherry tomatoes.

Ingredients

Chicken

  • 2 large boneless skinless chicken breasts (1 pound 5 ounces / 600 grams)
  • 3 tablespoons all purpose flour
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons extra virgin olive oil (more if needed)

Sauce

  • 4 garlic cloves, finely chopped or minced
  • 16 ounces (450 grams) cherry tomatoes, halved
  • ½ teaspoon red pepper flakes (optional)
  • ½ cup tomato puree
  • ½ cup chicken broth
  • 20 fresh basil leaves

Instructions

  1. Prepare the chicken cutlets: Slice each chicken breast horizontally to create two or three thinner cutlets. Place the cutlets between two sheets of plastic wrap and gently pound them with a meat mallet or rolling pin from the center outward to tenderize and even out the thickness.
  2. Season and flour the chicken: Season both sides of each chicken cutlet with salt and black pepper. Dredge the cutlets in all-purpose flour, shaking off any excess to ensure a light coating.
  3. Cook the chicken: Heat extra virgin olive oil in a large frying pan or skillet over medium heat. Add the floured chicken cutlets and cook for 1-2 minutes on each side until golden brown and cooked through but still juicy. Transfer the cooked chicken to a plate and cover with foil to keep warm.
  4. Sauté garlic and tomatoes: In the same pan, add a bit more olive oil if needed, then add the chopped garlic and halved cherry tomatoes. Sauté over medium heat for 2-3 minutes until the tomatoes soften and begin to release their juices.
  5. Add liquids and spices: Stir in the tomato puree, chicken broth, and optional red pepper flakes. Cook the sauce for an additional 2 minutes, letting the flavors meld together.
  6. Simmer the sauce: Reduce the heat to medium-low and let the sauce simmer gently for 5-7 minutes until it thickens slightly and becomes more concentrated.
  7. Return chicken to the pan: Nestle the cooked chicken cutlets back into the tomato sauce, allowing them to overlap if needed. Simmer together for 2-3 minutes so the chicken absorbs the sauce and heats through.
  8. Serve and garnish: Transfer the chicken and sauce to serving plates. Garnish with fresh basil leaves for added flavor and a beautiful presentation.
  9. Enjoy: Serve your Chicken Pomodoro with your choice of pasta or crusty bread to soak up the delicious sauce.

Notes

  • You can adjust the red pepper flakes according to your preferred spice level or omit them for a milder dish.
  • Using fresh basil leaves enhances the flavor, but dried basil can be substituted if necessary.
  • Make sure not to overcook the chicken to keep it tender and juicy.
  • Serve with a simple green salad or steamed vegetables for a complete meal.
  • Leftover Chicken Pomodoro can be refrigerated for up to 2 days and reheated gently on the stovetop.

Find it online: https://cookedbygrace.com/chicken-pomodoro-recipe/