Get my Cookbooks! Chicken Pomodoro
This Chicken Pomodoro recipe has lightly breaded chicken in a vibrant tomato sauce with white wine, garlic, Parmesan, and basil! It’s easy to make and loaded with fresh flavor.
Be sure to serve this with my Olive Oil Bread Dip and No Knead Bread!
Chicken Pomodoro
This Chicken Pomodoro recipe is a huge favorite in our family! It has lightly breaded chicken smothered in a vibrant homemade tomato sauce with melted Parmesan cheese and fresh basil. It’s like a simplified version of Chicken Parmesan that’s made entirely in one skillet! All it needs is a side of angel hair and some cheesy garlic bread, and this restaurant-style Italian dinner is complete!
Unlike Chicken Parmesan, the chicken is lightly dredged in a flour/breadcrumb mixture after it’s seasoned, then pan-fried in a small amount of olive oil. (Versus being breaded with flour, eggs, and breadcrumbs and fried.) This makes the process quicker and gives the chicken a light, golden crust without a heavy breading. We also stick strictly to Parmesan cheese instead of adding mozzarella, which keeps the dish lighter and lets that fresh Pomodoro sauce really shine!
Be sure to check out my PRO TIPS below, you are going to love this!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Slice the chicken in half lengthwise and pound to 1/2-inch thick. Rub with oil and sprinkle with seasonings. Dredge in flour/breadcrumbs and cook in olive oil until golden. Set aside. Deglaze the skillet with wine. Add tomato paste and garlic.
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Add tomatoes and mash with a potato masher. Add chicken broth, chicken bouillon, honey, Worcestershire sauce, oregano, onion powder, mustard powder, and red pepper flakes. Bring to a boil, then simmer and reduce. Add cherry tomatoes during last 5 minutes of simmering.
Add parmesan cheese and cold butter. Add chicken back. Spoon the sauce on top and sprinkle with additional parmesan. Allow the cheese to melt. Garnish and serve with angel hair pasta and garlic bread!
Pro Tips
- Tomatoes: Whole peeled tomatoes provide great flavor and allow you to control the texture of the sauce. San Marzano-style tomatoes are especially sweet and less acidic, but any high-quality whole peeled tomatoes will work.
- Using Fresh Tomatoes: Fresh tomatoes can also be used in this recipe. Use about 2 lbs. ripe Roma/plum tomatoes, roughly chopped. Simmering time may vary depending on how much liquid they release; allow the sauce to reduce until it’s thickened to your liking.
- Wine: Sauvignon Blanc is the best dry white wine for this recipe, followed by Chardonnay, and Pinot Grigio respectively. Chicken broth can be used instead of wine if needed.
- Tomato Paste: I use Mutti Tomato Paste tubes, they’re handy for measuring smaller/customized amounts.
- Parmesan: I recommend shredding the Parmesan from a wedge for the best flavor and texture. I use Belgioioso Parmesan cheese.
- Cold Butter: Melting cold butter into the sauce at the end is a finishing technique used by chefs called monter au beurre. It creates a smooth, velvety finish and softens the acidity of the tomatoes.
- Basil: If you don’t plan on garnishing with fresh basil, I would add ½ teaspoon of dried basil to the sauce when the other seasonings are added.
- For Serving: Be sure to serve this with my Olive Oil Bread Dip and No Knead Bread! My easy Buttered Noodles, Garlic Bread with Cheese, and Olive Garden Salad are excellent options as well.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This freezes and reheats well. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently in a covered skillet over low heat until warmed through. A splash of chicken broth can be added if the sauce has thickened. Individual portions can also be reheated in the microwave, preferably over slightly lower power.
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
- Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well.
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- Silicone Spatulas– I have these, they’re so gentle on your cookware and are the perfect tool for making the roux and stirring the sauce throughout this recipe.
- Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts.
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Chicken Pomodoro
Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- 2 tablespoons olive oil, plus more as needed
- Salt/pepper
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ⅓ cup flour
- ⅓ cup plain breadcrumbs
Sauce
- ¾ cup dry white wine
- 5 cloves garlic, minced
- 2 tablespoons tomato paste
- 28 oz. whole peeled tomatoes, preferably San Marzano-style
- ½ cup chicken broth
- 1 chicken bouillon cube
- 2 teaspoons honey
- 1 teaspoon Worcestershire sauce
- ½ teaspoon EACH: dried oregano, onion powder, mustard powder
- ¼ teaspoon red pepper flakes
- 1 cup cherry tomatoes, halved
- 1 cup freshly grated Parmesan, divided
- 2 tablespoons cold butter
To Garnish
- Fresh Basil
- Fresh Parsley
Instructions
- Slice the chicken in half lengthwise to create 2 thinner slices. Cover with plastic wrap and use a meat mallet to pound each piece to an even ½-inch thickness. Pat it completely dry. Rub a little oil over the surface of the chicken and sprinkle each side with salt, pepper, Italian seasoning, and garlic powder.
- Combine the flour and breadcrumbs on a plate and dredge each side of the chicken, working the breading into every nook and cranny. Set aside while you measure the remaining ingredients. This will allow the breading to better adhere to the surface of the chicken.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side, until a golden crust has developed. Add splashes of oil as needed throughout cooking. Remove and set aside.
- Turn the heat off and add the wine, then set the heat to medium. Use a silicone spatula to scrape the bottom and sides of the skillet. Let it reduce for 2 minutes. Add the tomato paste and stir to incorporate. Cook for 2 more minutes. Add the garlic and cook for 1 minute, stirring continuously.
- Add the tomatoes and their juices to the skillet. Use a potato masher to crush them to your desired consistency. Add the chicken broth, chicken bouillon, honey, Worcestershire sauce, oregano, onion powder, mustard powder, and red pepper flakes. Bring to a boil, then reduce to a simmer.
- Simmer uncovered for 20 minutes, or until the sauce is concentrated and thickened. Stir periodically throughout cooking.
- Add the cherry tomatoes and simmer for 5 more minutes, until slightly softened.
- Reduce heat to low. Stir in half of the parmesan cheese along with the cold butter. Taste the sauce and season with salt/pepper if desired.
- Add the chicken back, spoon sauce over the top, and sprinkle with remaining parmesan. Cover and let it heat through for 2–3 minutes. Optional: For a more melted finish, transfer the skillet (if oven-safe), to the oven and broil briefly at 450°F, watching it closely.
- Garnish with basil and parsley and serve!
Notes
- Tomatoes: Whole peeled tomatoes provide great flavor and allow you to control the texture of the sauce. San Marzano-style tomatoes are especially sweet and less acidic, but any high-quality whole peeled tomatoes will work.
- Using Fresh Tomatoes: Fresh tomatoes can also be used in this recipe. Use about 2 lbs. ripe Roma/plum tomatoes, roughly chopped. Simmering time may vary depending on how much liquid they release; allow the sauce to reduce until it's thickened to your liking.
- Wine: Sauvignon Blanc is the best dry white wine for this recipe, followed by Chardonnay, and Pinot Grigio respectively. Chicken broth can be used instead of wine if needed.
- Tomato Paste: I use Mutti Tomato Paste tubes, they’re handy for measuring smaller/customized amounts.
- Cold Butter: Melting cold butter into the sauce at the end is a finishing technique used by chefs called monter au beurre. It creates a smooth, velvety finish and softens the acidity of the tomatoes.
- Parmesan: I recommend shredding the Parmesan from a wedge for the best flavor and texture. I use Belgioioso Parmesan cheese.
- Basil: If you don’t plan on garnishing with fresh basil, I would add ½ teaspoon of dried basil to the sauce when the other seasonings are added.
- For Serving: Be sure to serve this with my Olive Oil Bread Dip and No Knead Bread! My easy Buttered Noodles, Garlic Bread with Cheese, and Olive Garden Salad are excellent options as well.
Storage:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This freezes and reheats well. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently in a covered skillet over low heat until warmed through. A splash of chicken broth can be added if the sauce has thickened. Individual portions can also be reheated in the microwave, preferably over slightly lower power.
