Chicken Pomodoro Delight Italian (Printable View)

Tender chicken simmered in a fresh tomato basil sauce with garlic and herbs for a comforting Italian dinner.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 2 tablespoons olive oil

→ Pomodoro Sauce

05 - 1 tablespoon olive oil
06 - 3 cloves garlic, minced
07 - 1 can (14 oz) crushed tomatoes
08 - 2 large fresh tomatoes, diced
09 - 1 teaspoon sugar
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon dried basil
12 - Salt and pepper, to taste
13 - 1/4 teaspoon chili flakes

→ To Finish

14 - 1/4 cup fresh basil leaves, torn
15 - 1/4 cup grated Parmesan cheese

# How-To Steps:

01 - Pat chicken breasts dry with paper towels and season both sides evenly with salt and black pepper.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes per side until a golden-brown crust forms. Remove from the skillet and set aside on a plate.
03 - In the same skillet, reduce heat to medium and add 1 tablespoon olive oil. Sauté the minced garlic for about 1 minute until fragrant, being careful not to let it brown.
04 - Pour in the crushed tomatoes and diced fresh tomatoes. Add sugar, dried oregano, dried basil, salt, pepper, and chili flakes. Stir well to combine and let the sauce simmer for 7-10 minutes until it slightly thickens and the flavors meld.
05 - Return the seared chicken breasts to the skillet, nestling them into the sauce. Cover with a lid, reduce heat to low, and cook for 10-12 minutes until the chicken is cooked through and the sauce is rich and velvety.
06 - Remove the skillet from heat. Scatter torn fresh basil leaves and grated Parmesan cheese over the top. Serve hot alongside gluten-free pasta or steamed vegetables.

# Expert Advice:

01 -
  • The sauce tastes like it simmered all day but the whole thing comes together in under forty minutes, which feels like a small miracle on busy nights.
  • It is naturally gluten free without trying to be, so you can serve it to almost anyone without a second thought.
  • That moment when you nestle the golden chicken back into the bubbling red sauce and cover the pan is genuinely satisfying, like tucking something precious in for a nap.
02 -
  • Do not skip patting the chicken dry before searing, because even a little moisture prevents that golden crust from forming and you end up steaming the meat instead.
  • Covering the pan during that final simmer is what makes the chicken tender and helps the sauce thicken without reducing too far.
  • If the sauce tastes too acidic, a tiny pinch more sugar fixes it, but add it slowly and taste as you go because you want brightness not sweetness.
03 -
  • Let the chicken rest for two minutes after removing the lid before slicing or serving, because the juices redistribute and every bite stays moist.
  • Use a can of San Marzano tomatoes if you can find them, since their natural sweetness and lower acidity mean you probably will not need that pinch of sugar at all.

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