Go Back
+ servings
Chicken pomodoro with creamy tomato sauce

Chicken Pomodoro

Print Save
Course: Dinner, Main Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4


  • 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
  • cup heavy cream
  • ¼ cup finely chopped basil


  • 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
Pin This Recipe