Chicken Pomodoro Delight (Printer-Friendly)
Juicy chicken braised in a fresh tomato basil sauce with Mediterranean spices for a comforting dinner.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 2 tablespoons olive oil
→ Pomodoro Sauce
04 - 1 tablespoon olive oil
05 - 1 medium onion, finely chopped
06 - 3 garlic cloves, minced
07 - 1 can (14 oz) crushed tomatoes
08 - 2 large ripe tomatoes, diced
09 - 1 teaspoon dried oregano
10 - ½ teaspoon chili flakes (optional)
11 - 1 teaspoon sugar
12 - 20 fresh basil leaves, torn
→ Garnish
13 - ½ cup grated Parmesan cheese
14 - Fresh basil leaves
# How to Make It:
01 - Pat the chicken breasts dry and season both sides generously with salt and freshly ground black pepper.
02 - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 3 to 4 minutes per side until golden brown. Remove from the skillet and set aside.
03 - In the same skillet, add 1 tablespoon of olive oil. Sauté the finely chopped onion for 2 to 3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
04 - Stir in the crushed tomatoes, diced fresh tomatoes, dried oregano, chili flakes if using, and sugar. Mix well and let the sauce simmer for 5 minutes to develop flavor.
05 - Nestle the seared chicken breasts back into the sauce. Cover the skillet with a lid and reduce heat to low. Simmer for 15 to 20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
06 - Stir the torn basil leaves into the sauce and let simmer for an additional 2 minutes to release their aroma.
07 - Serve hot, garnished with grated Parmesan cheese and additional fresh basil leaves.
# Expert Advice:
01 -
- The sauce tastes like summer in Italy even if your tomatoes came from a supermarket in February.
- It is genuinely easy enough for a weeknight but impressive enough for guests who think you slaved over it.
- Everything cooks in one skillet, which means cleanup is almost nonexistent.
02 -
- Do not skip browning the chicken first because that fond on the bottom of the pan is where half the sauce flavor comes from.
- Adding the basil at the very end instead of during simmering preserves its perfume and keeps it from turning dark and muddy.
03 -
- Let the sauce rest for five minutes off the heat before serving because it thickens and the flavors settle into something much more coherent.
- Pound the chicken to even thickness before seasoning so every piece finishes cooking at exactly the same time.