Chicken Pomodoro Recipe

5 from 59 votes

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Truly tender chicken breast in a fresh tomato, garlic and basil sauce. Thin chicken breast cutlets are first dusted in flour before shallow frying sealing in the moisture and guaranteeing tender, melt-in-your-mouth chicken!

Prep Time10

Cook Time20

Total Time30

Servings: people

Author: Marcellina

Ingredients

2 large boneless skinless chicken breasts (1 pound 5 ounces/600 grams)
3 tablespoon all purpose flour
1 teaspoons salt
½ teaspoons ground black pepper
2 tablespoons extra virgin olive oil (more if needed)
4 garlic
16 ounces (450 grams) cherry tomatoes
½ teaspoon red pepper flakes (optional)
½ cup tomato puree
½ cup chicken broth
20 basil leaves

Instructions

Fillet the chicken breast into thinner cutlets by placing the chicken breast flat on the cutting board and using a sharp knife to make a horizontal cut through the breast, starting from the thicker side and cutting towards the thinner edge. Keep the knife parallel to the cutting board. You’ll be able to cut the chicken breast into two or three even cutlets.
To tenderize and thin the cutlets, place the chicken cutlets between two pieces of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken breast, starting from the center and working outward.
Season both sides of the chicken cutlets with salt and pepper. Place the flour in a shallow dish and dredge each chicken breast in the flour, shaking off any excess.
Heat the olive oil in a large frying pan or skillet over medium heat.
Add the chicken cutlets to the pan and cook them for about 1-2 minutes per side or until they are golden and cooked through but still juicy. The cooking time may vary depending on the thickness of the chicken breasts. Once cooked, transfer the chicken to a plate and cover with foil to keep warm.
In the same pan, add the finely chopped or minced garlic and halved cherry tomatoes. You may need a little more extra virgin olive oil. Sauté them over medium heat for about 2-3 minutes until the tomatoes start to soften.
Stir in the tomato puree, chicken broth and red pepper flakes. Cook the sauce for another 2 minutes, allowing the flavors to meld together.
Reduce the heat to medium-low and let the sauce simmer for about 5-7 minutes until it thickens slightly.
Return the cooked chicken breasts to the pan, nestling them into the tomato sauce. It's ok if the chicken overlaps.
Allow the chicken to simmer in the sauce for another 2-3 minutes, allowing the flavors to blend and the chicken to absorb some of the sauce and reheat if it's cooled off a bit.
Transfer the Chicken Pomodoro to serving plates.
Optionally, you can garnish with fresh basil leaves for added flavor and presentation.
Enjoy your delicious Chicken Pomodoro with a side of pasta or crusty bread!

Notes

Tips for Success

Use thin chicken cutlets which you've cut and pounded yourself as in the recipe. Alternatively buy thin chicken cutlets.
Don't skip flouring the chicken cutlets. It's what keeps the chicken moist and ensures tenderness.
Shake off the excess flour after dredging the chicken cutlets.
Heat the oil before adding the chicken.
Don’t wash or wipe the pan out after cooking the chicken.
Taste the sauce and adjust the seasoning before returning the chicken to the sauce.

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Nutrition