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Skillet Chicken Pomodoro has seared chicken breasts simmered with a simple, rustic tomato sauce. Super easy to make yet classy enough for company, this Italian-inspired chicken recipe is ready to hit the dinner table in about 45 minutes.
Serve this savory chicken in Pomodoro sauce with your favorite pasta or over creamy make ahead mashed potatoes. Add a Garden Salad or some simple roasted vegetables and a side of garlic bread for a complete and satisfying meal.
Pomodoro sauce is one of the two most popular sauces in Italy. Unlike marinara, Pomodoro is a thick, chunky tomato sauce, that’s really hardly a sauce at all.
Ideally you’ll want to use fresh, ripe tomatoes, but you can swap out a can of diced tomatoes if you can’t the fresh ones aren’t in season. Chop up the fresh tomatoes, then simmer them in olive oil with some onion, garlic, tomato sauce, and fresh basil. A traditional sauce won’t always have basil but I crave that freshness and extra layer of flavor that it adds so I always add it.
Sear the chicken. I use chicken breasts for quicker cooking, but you could easily swap out boneless or bone-in chicken thighs. Season well with salt and pepper then sear over medium-high heat, just long enough to brown them on both sides.
Make the sauce. Chop up fresh Roma tomatoes or use a can of already diced tomatoes. Saute some onion and garlic in olive oil, then add the tomatoes, some tomato sauce, and fresh basil and simmer for about 10-15 minutes. This is a quick sauce, but the longer you can let it simmer, the better the flavor.
Add the chicken to the sauce. Nestle the chicken breasts in the tomato sauce and let it simmer for a while longer, until the chicken is cooked through. This should take about 8 minutes, but time can vary depending on how thick the chicken breasts are. Cook until the chicken registers 165 degrees F on a digital instant read thermometer.
Serve. The usual way to serve Chicken Pomodoro is with pasta, like angel hair or spaghetti, but it’s also delicious over mashed potatoes. Make sure to garnish with fresh basil – it’s the perfect finishing touch!
Storage: Store leftovers in a sealed, airtight container in the fridge for 3-4 days. If possible, store pasta or other sides separately. Freezing is not recommended as the tomatoes will become watery as they defrost.
Reheating: I recommend slicing the chicken and reheating in a skillet or in the microwave. Slicing it first will reduce the chance of really overcooking it.