Chicken Pomodoro Delight Italian (Printable Version)

Juicy chicken simmered in a vibrant tomato basil sauce with melted Parmesan for a comforting Italian dinner.

# What You’ll Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ Vegetables & Aromatics

02 - 2 tablespoons olive oil
03 - 1 medium yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1 can (14 oz) crushed tomatoes
06 - 2 large ripe Roma tomatoes, diced

→ Spices & Herbs

07 - 1 teaspoon dried oregano
08 - ½ teaspoon red pepper flakes (optional)
09 - Kosher salt and freshly cracked black pepper to taste
10 - ½ cup fresh basil leaves, hand-torn

→ Finishing

11 - ¼ cup freshly grated Parmesan cheese, plus extra for serving

# Directions:

01 - Pat the chicken breasts dry with paper towels. Season both sides generously with kosher salt and freshly cracked black pepper.
02 - Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the skillet and sear for 3 to 4 minutes per side until a golden crust forms. Transfer the chicken to a plate and set aside.
03 - Reduce the heat to medium. In the same skillet, add the chopped onion and sauté until softened and translucent, about 3 minutes. Add the minced garlic and stir continuously until fragrant, approximately 30 seconds.
04 - Pour in the crushed tomatoes along with the fresh diced tomatoes, dried oregano, and red pepper flakes. Stir to combine and let the sauce simmer for 5 minutes, stirring occasionally to meld the flavors.
05 - Return the seared chicken breasts to the skillet, nestling them into the tomato sauce. Cover with the lid and simmer gently for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F and is cooked through.
06 - Remove the lid and sprinkle the grated Parmesan cheese evenly over each chicken breast. Continue cooking uncovered for 2 minutes to allow the cheese to melt and the sauce to slightly thicken.
07 - Scatter the torn fresh basil over the top of the dish. Serve hot, spooning extra sauce over each portion, with additional Parmesan on the side.

# Quick Tips:

01 -
  • The sauce tastes like it simmered all day but only needs about twenty minutes of actual cooking.
  • It converts even the picky eaters at my table because the chicken stays incredibly juicy nestled in all that tomato goodness.
02 -
  • Do not skip drying the chicken before searing because any surface moisture prevents that beautiful golden crust from forming.
  • Letting the sauce simmer uncovered for those final two minutes concentrates the flavor dramatically and is the step I almost skipped once until I tasted the difference.
03 -
  • If you want a creamy version, stir in a quarter cup of heavy cream right before adding the cheese and it transforms into something totally different and luxurious.
  • A glass of Pinot Grigio alongside this dish is not required but it does make the whole evening feel about ten percent more elegant.

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