Homemade chicken pomodoro is a delicious, quick recipe that can be prepared in about 20 minutes. Serve the tender chicken breast pieces in tomato sauce over pasta.
Our recipe for chicken pomodoro is quick and delicious; a real family favorite we cook every other month or so. What's not to like? Tender chicken breast smothered in tomato sauce and served with spaghetti. My kids go nuts about it!
For more pasta inspiration, try the Crème Fraiche Salmon Pasta or Creamy Tuna Carbonara. Or make some Garlic and Herb Marinated Chicken Breasts and serve them with Easy Ricotta Pesto Pasta.
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Recipe ingredients
Chicken breast: preferably thinner, smaller pieces to cook fast and evenly (about ½ inch/ 1.3 cm). I recommend flattening them shortly with a meat mallet before cooking to ensure that they are evenly thick.
Sauce: Canned diced tomatoes, heavy cream, onion, fresh garlic, red chili flakes, or a bit of cayenne pepper, a pinch of sugar, olive oil, fresh basil, fine sea salt, and ground black pepper.
Try more of our delicious and quick tomato sauces: Hearty Marinara Sauce and Neapolitan Pizza Sauce. Or make Penne Caprese with fresh, uncooked tomatoes.
How to cook chicken pomodoro?
Step #1: Pound the breasts between two sheets of plastic wrap with a meat mallet.
Step #2: Dredge chicken through the flour mixture and pat gently to remove excess flour.
Step #3: Cook the meat for 2 minutes on each side until golden. Transfer to a plate.
Step #4: Saute onion, garlic, and chili. Add tomatoes, sugar, and basil, and continue cooking for 2 minutes.
Step #5: Pour in heavy cream, stir, and simmer for 2 minutes.
Step #6: Tuck in the breast and simmer, covered, for 8-10 minutes. Adjust the taste and add basil.
If you like Italian sauce for pasta, check out our Italian Tomato Sugo Recipe
Tips
Don’t overcook the breasts, or they will become tough. 8-10 minutes, as indicated, should be enough. To be sure, check the internal temperature with a meat thermometer (the Amazon affiliate link opens in a new tab); it should be 165 F/ 74 C.
Make it in advance and freeze it: You can cook the dish in advance and reheat it gently, but cook the spaghetti just before serving.
How to store and reheat?
Leftover pomodoro chicken keeps well in the refrigerator in an airtight container for 2-3 days.
Freeze the leftovers in an airtight container for up to 2-3 months. Defrost in the refrigerator and reheat thoroughly before serving.
Leftover spaghetti can be reheated in the microwave and then served with the reheated sauce. If you want to try a different dish using leftover noodles, you can try our delicious Fried Spaghetti.
Reheat in the microwave or on the stovetop.
What to serve with it?
Complete menu
- Starter: Carrot and Broccoli Soup
- Side dish: Cooked Canned Corn
- Dessert: Brownie Blondies
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📖 Recipe
Easy Chicken Pomodoro Recipe
Equipment
- nonstick pan or skillet
Ingredients
Chicken:
- 1 ½ lbs chicken breasts small, boneless, skinless
- 1 tablespoon flour
- ½ teaspoon fine sea salt or Kosher (less if using table salt)
- ⅛ teaspoon ground black pepper
- 1 tablespoon olive oil
Pomodoro Sauce:
- 1 onion medium (yellow, white or red)
- 1 tablespoon olive oil
- 2 garlic cloves
- ½ teaspoon red chili flakes or a pinch cayenne pepper, to taste
- 1 can diced tomatoes 14 oz/ 400 g
- 1 teaspoon sugar
- ⅓ cup heavy cream
- 3 sprigs basil divided
- ¼ teaspoon fine sea salt or Kosher, to taste
- ⅛ teaspoon ground black pepper
Instructions
Chicken:
- Pound the breasts between two sheets of plastic wrap with a meat mallet.1 ½ lbs chicken breasts
- Mix flour, salt, and pepper on a plate. Dredge chicken through the mixture, and pat gently to remove excess flour. (Note 1)1 tablespoon flour + ½ teaspoon fine sea salt + ⅛ teaspoon ground black pepper
- Cook: Heat a large nonstick pan. Add oil. Cook chicken for 2 minutes on each side until golden. Transfer to a plate.1 tablespoon olive oil
Pomodoro Sauce:
- Chop onion and set it aside. Chop garlic and set it aside separately.1 onion + 2 garlic cloves
- Cook sauce: Heat oil in a large saucepan. Cook onion and a small pinch of salt for about 5 minutes, often stirring until soft. Add garlic and red chili flakes, and stir for 1 minute. Add tomatoes, sugar, and 2 sprigs of basil, cook for 2 minutes. Pour in heavy cream, stir, and cook for 2 minutes. Tuck in the chicken breast, cover, and simmer gently for 8 to 10 minutes until the chicken is cooked through. 1 tablespoon olive oil + ½ teaspoon red chili flakes + 1 can diced tomatoes + 1 teaspoon sugar + ⅓ cup heavy cream + ¼ teaspoon fine sea salt + ⅛ teaspoon ground black pepper + 2 sprigs of the basil
- Finish: Remove the cooked basil sprigs from the dish. Chop the leaves of the remaining basil. Sprinkle on top. Serve with spaghetti.1 sprig of basil
Notes
- Cook pasta: If serving the chicken with pasta, place a large pot with water on the hob now and add salt and pasta when the water is boiling. Cook according to the packet’s instructions.
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