Chicken Pomodoro
This Chicken Pomodoro recipe features lightly breaded chicken in a vibrant tomato sauce with white wine, garlic, Parmesan, and basil! It’s loaded with fresh flavors and has the most amazing restaurant-quality flavor!
Servings: 4 people
Calories: 522kcal
Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- 2 tablespoons olive oil plus more as needed
- Salt/pepper
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ⅓ cup flour
- ⅓ cup plain breadcrumbs
Sauce
- ¾ cup dry white wine
- 5 cloves garlic minced
- 2 tablespoons tomato paste
- 28 oz. whole peeled tomatoes preferably San Marzano-style
- ½ cup chicken broth
- 1 chicken bouillon cube
- 2 teaspoons honey
- 1 teaspoon Worcestershire sauce
- ½ teaspoon EACH: dried oregano, onion powder, mustard powder
- ¼ teaspoon red pepper flakes
- 1 cup cherry tomatoes halved
- 1 cup freshly grated Parmesan divided
- 2 tablespoons cold butter
To Garnish
- Fresh Basil
- Fresh Parsley
Instructions
- Slice the chicken in half lengthwise to create 2 thinner slices. Cover with plastic wrap and use a meat mallet to pound each piece to an even ½-inch thickness. Pat it completely dry. Rub a little oil over the surface of the chicken and sprinkle each side with salt, pepper, Italian seasoning, and garlic powder.
- Combine the flour and breadcrumbs on a plate and dredge each side of the chicken, working the breading into every nook and cranny. Set aside while you measure the remaining ingredients. This will allow the breading to better adhere to the surface of the chicken.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side, until a golden crust has developed. Add splashes of oil as needed throughout cooking. Remove and set aside.
- Turn the heat off and add the wine, then set the heat to medium. Use a silicone spatula to scrape the bottom and sides of the skillet. Let it reduce for 2 minutes. Add the tomato paste and stir to incorporate. Cook for 2 more minutes. Add the garlic and cook for 1 minute, stirring continuously.
- Add the tomatoes and their juices to the skillet. Use a potato masher to crush them to your desired consistency. Add the chicken broth, chicken bouillon, honey, Worcestershire sauce, oregano, onion powder, mustard powder, and red pepper flakes. Bring to a boil, then reduce to a simmer.
- Simmer uncovered for 20 minutes, or until the sauce is concentrated and thickened. Stir periodically throughout cooking.
- Add the cherry tomatoes and simmer for 5 more minutes, until slightly softened.
- Reduce heat to low. Stir in half of the parmesan cheese along with the cold butter. Taste the sauce and season with salt/pepper if desired.
- Add the chicken back, spoon sauce over the top, and sprinkle with remaining parmesan. Cover and let it heat through for 2–3 minutes. Optional: For a more melted finish, transfer the skillet (if oven-safe), to the oven and broil briefly at 450°F, watching it closely.
- Garnish with basil and parsley and serve!
Notes
Pro Tips:
Storage:
- Tomatoes: Whole peeled tomatoes provide great flavor and allow you to control the texture of the sauce. San Marzano-style tomatoes are especially sweet and less acidic, but any high-quality whole peeled tomatoes will work.
- Using Fresh Tomatoes: Fresh tomatoes can also be used in this recipe. Use about 2 lbs. ripe Roma/plum tomatoes, roughly chopped. Simmering time may vary depending on how much liquid they release; allow the sauce to reduce until it's thickened to your liking.
- Wine: Sauvignon Blanc is the best dry white wine for this recipe, followed by Chardonnay, and Pinot Grigio respectively. Chicken broth can be used instead of wine if needed.
- Tomato Paste: I use Mutti Tomato Paste tubes, they’re handy for measuring smaller/customized amounts.
- Cold Butter: Melting cold butter into the sauce at the end is a finishing technique used by chefs called monter au beurre. It creates a smooth, velvety finish and softens the acidity of the tomatoes.
- Parmesan: I recommend shredding the Parmesan from a wedge for the best flavor and texture. I use Belgioioso Parmesan cheese.
- Basil: If you don’t plan on garnishing with fresh basil, I would add ½ teaspoon of dried basil to the sauce when the other seasonings are added.
- For Serving: Be sure to serve this with my Olive Oil Bread Dip and No Knead Bread! My easy Buttered Noodles, Garlic Bread with Cheese, and Olive Garden Salad are excellent options as well.
Storage:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This freezes and reheats well. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently in a covered skillet over low heat until warmed through. A splash of chicken broth can be added if the sauce has thickened. Individual portions can also be reheated in the microwave, preferably over slightly lower power.
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.
Nutrition
Calories: 522kcal | Carbohydrates: 33g | Protein: 38g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 105mg | Sodium: 1367mg | Potassium: 1096mg | Fiber: 4g | Sugar: 11g | Vitamin A: 997IU | Vitamin C: 31mg | Calcium: 422mg | Iron: 5mg
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