Do you love chicken but are all out of ideas? Chicken Pomodoro with creamy tomato sauce is a new one. Add it to the list! Just imagine a delicious tomato cream sauce cooked to perfection with Italian spices on top of a browned chicken breast that has been cooked with the sauce until very tender and all the flavors have melted together.
Are you drooling yet?
Let me tell you, your family will love you for this meal. Not only will the chicken be amazing, but you will also have this delicious sauce that you can spoon on top of rice or pasta, so it is really two dishes in one. This is a real winner.
HOW TO MAKE CHICKEN POMODORO?
Follow the simple recipe below to make this delicious chicken pomodoro from scratch.
- Step 1. Heat a large skillet over medium heat. Add one tbsp olive oil. Season chicken breasts with salt and pepper and cook until brown on both sides. Approximately 3 minutes on each side. You may have to do it in two batches. Transfer to a plate.
- Step 2. Add remaining oil to the skillet and saute onion and garlic until transparent. Add spices
- Step 3. Cook spices for another 30 seconds until fragrant and stir in tomatoes, cream, and salt to taste. Bring to a boil and cook for two minutes
- Step 4. Bring chicken breasts back to the pan and any accumulated juices. Simmer covered for about 10 more minutes or until chicken is cooked through.
- Step 5. Transfer chicken breasts to a serving platter, keep warm, and simmer the sauce for another 5 minutes until it thickens to desired consistency. Pour sauce over chicken to serve.
WHAT TO SERVE WITH CHICKEN POMODORO?
Add a side of pasta or rice, the sauce will definitely be enough to spoon over this too. If you want to add a bit more color to your meal, you can serve a side of steamed broccoli too.
CHICKEN POMODORO VARIATIONS;
- You can add more veggies to your sauce, chopped green bell peppers, or chopped celery.
- If you want to make it Mexican, change the oregano for cumin and add chopped jalapenos to taste
- Play with your spices to change the flavor. Chili seasoning gives it a bit of a punch too.
RECIPE TIPS
- If you want your sauce to be smoother, you can definitely blend it after cooking the chicken breasts in it.
- To have your chicken breasts brown perfectly, pat them dry before seasoning with salt and pepper.
- Simmering the sauce after removing the chicken breasts will make it thicker. Skip this step if you are planning to serve the chicken with pasta so that your sauce is thin enough to coat the pasta too.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 ½ lbs)
- Salt and pepper to taste
- 3 tbsp olive oil
- 1 onion finely chopped
- 4 garlic cloves, minced
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- 1 (14.5 oz) can diced tomatoes
- ⅓ cup heavy cream
- ¼ cup finely chopped basil
Instructions
- Heat a large skillet over medium heat. Add one tbsp olive oil. Season chicken breasts with salt and pepper and cook until brown on both sides. Approximately 3 minutes on each side. You may have to do it in two batches. Transfer to a plate.
- Add remaining oil to the skillet and saute onion and garlic until transparent. Add spices
- Cook spices for another 30 seconds until fragrant and stir in tomatoes, cream, and salt to taste. Bring to a boil and cook for two minutes
- Bring chicken breasts back to the pan and any accumulated juices. Simmer covered for about 10 more minutes or until chicken is cooked through.
- Transfer chicken breasts to a serving platter, keep warm, and simmer the sauce for another 5 minutes until it thickens to desired consistency. Pour sauce over chicken to serve
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