Chicken Pomodoro Delight (Printable)

Juicy chicken braised in fresh tomato sauce with basil and Parmesan. A comforting Italian classic.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 2 tablespoons olive oil

→ Pomodoro Sauce

04 - 1 tablespoon olive oil
05 - 1 medium onion, finely chopped
06 - 3 garlic cloves, minced
07 - 1 can (14 oz) crushed tomatoes
08 - 2 large ripe tomatoes, diced
09 - 1 teaspoon dried oregano
10 - ½ teaspoon chili flakes (optional)
11 - 1 teaspoon sugar
12 - 20 fresh basil leaves, torn

→ Garnish

13 - ½ cup grated Parmesan cheese
14 - Fresh basil leaves

# How-To Steps:

01 - Pat the chicken breasts dry and season both sides generously with salt and freshly ground black pepper.
02 - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 3 to 4 minutes per side until golden brown. Remove from the pan and set aside.
03 - In the same skillet, add 1 tablespoon of olive oil. Sauté the finely chopped onion for 2 to 3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
04 - Stir in the crushed tomatoes, diced fresh tomatoes, dried oregano, chili flakes if using, and sugar. Mix well and let the sauce simmer for 5 minutes to develop flavor.
05 - Nestle the browned chicken breasts back into the sauce. Cover the skillet and reduce heat to low. Simmer for 15 to 20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
06 - Stir the torn basil leaves into the sauce and simmer for an additional 2 minutes.
07 - Serve hot, garnished with grated Parmesan cheese and fresh basil leaves.

# Expert Advice:

01 -
  • The sauce doubles as the cooking liquid and the finishing sauce, so every bite of chicken tastes deeply infused with tomato and basil.
  • It reheats beautifully the next day, which means you should absolutely make extra on purpose.
02 -
  • Do not skip browning the chicken before braising because that caramelized crust adds a layer of flavor that the sauce alone cannot replicate.
  • Resist the urge to stir the sauce too often while the chicken braises, since each lift of the lid lets steam escape and slows down the cooking.
03 -
  • Let the sauce rest for five minutes off the heat before serving so it has time to settle and thicken naturally.
  • Use the nicest olive oil you own for the finishing drizzle, because its raw flavor is the last thing people taste.

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