Chicken Pomodoro Delight (Print View)
Juicy chicken braised in a rich tomato, basil, and Parmesan sauce with classic Italian flavors.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Vegetables & Aromatics
02 - 2 tablespoons olive oil
03 - 1 medium onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1 can (14 oz) crushed tomatoes
06 - 2 large ripe tomatoes, diced
→ Spices & Herbs
07 - 1 teaspoon dried oregano
08 - ½ teaspoon red pepper flakes (optional)
09 - Salt and black pepper to taste
10 - ½ cup fresh basil leaves, torn
→ Finish
11 - ¼ cup grated Parmesan cheese (plus extra for serving)
# How-To Steps:
01 - Pat chicken breasts dry with paper towels and season both sides generously with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3 to 4 minutes per side until a golden crust forms. Remove chicken and set aside on a plate.
03 - Reduce heat to medium. In the same skillet, add the chopped onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds more.
04 - Add the crushed tomatoes, diced fresh tomatoes, dried oregano, and red pepper flakes to the skillet. Stir to combine and simmer for 5 minutes, stirring occasionally.
05 - Return the seared chicken breasts to the skillet, nestling them into the sauce. Cover with a lid and simmer for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F.
06 - Uncover the skillet and sprinkle the chicken evenly with grated Parmesan cheese. Continue cooking uncovered for 2 minutes until the cheese melts and the sauce thickens slightly.
07 - Scatter torn fresh basil over the top. Serve hot, spooning extra sauce over each chicken breast, with additional Parmesan on the side.
# Expert Hints:
01 -
- The sauce tastes like it simmered all day but honestly takes less than thirty minutes of hands-on work.
- Everything cooks in one pan, which means cleanup is almost too easy for something this flavorful.
02 -
- Do not skip drying the chicken before searing because even a small amount of moisture will cause the oil to splatter and prevent that beautiful golden crust.
- Resist the urge to move the chicken around while it sears since letting it sit undisturbed is the secret to getting that caramelized exterior.
03 -
- Let the sauce simmer for those full 5 minutes before returning the chicken because the flavor deepens dramatically in that short time.
- Always add the basil at the very end off the heat so it stays fragrant and bright green rather than wilting into the sauce.