Easy Chicken Pomodoro Recipe

Chicken pomodoro served with pasta and basil. Light, delicious, super-fast dinner idea for any day of the week. Ready in less than 30 minutes.

Course Main Course

Cuisine American, Italian

Prep Time 5

Cook Time 20

Servings servings

Calories 367kcal

Author Adina

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

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

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.