Chicken Pomodoro Italian Delight (Printable)

Juicy chicken breasts braised in a rich tomato basil sauce with garlic and Parmesan for a satisfying Italian weeknight dinner.

# What you'll 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 - 1/2 teaspoon red pepper flakes (optional)
09 - Salt and black pepper to taste
10 - 1/2 cup fresh basil leaves, torn

→ Finish

11 - 1/4 cup grated Parmesan cheese (plus extra for serving)

# How to make it:

01 - Pat chicken breasts dry with paper towels and season generously with salt and black pepper on both sides.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken 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 onion and sauté until translucent, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds more.
04 - Add crushed tomatoes, fresh diced tomatoes, dried oregano, and red pepper flakes to the skillet. Stir to combine and simmer for 5 minutes, stirring occasionally.
05 - Return chicken breasts to the skillet, nestling them into the sauce. Cover with a lid and simmer for 15 to 18 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F.
06 - Uncover the skillet and sprinkle chicken with Parmesan cheese. Let cook 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 as desired.

# Expert Tips:

01 -
  • The sauce tastes like it simmered all day but the whole thing comes together in under an hour, which feels like a genuine victory on busy nights.
  • Everything cooks in one skillet, meaning cleanup is almost nonexistent and the flavors build on each other in the same pan.
02 -
  • Do not skip drying the chicken before searing because any surface moisture will cause the oil to spit and prevent a proper golden crust from forming.
  • Resist the urge to move the chicken while it sears, as letting it sit undisturbed is what creates that flavorful fond on the bottom of the pan that makes the sauce taste incredible.
03 -
  • Let the chicken rest for two minutes after removing it from the pan before serving so the juices redistribute and every bite stays moist rather than running out onto the plate.
  • Adding the basil off the heat preserves its bright, fragrant oils that wilt and disappear if cooked too long.

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