Chicken Pomodoro Recipe
Chicken Pomodoro is a great way to enjoy chicken. Every bite of pomodoro chicken with its tender chicken breast is loaded with fresh tomato flavor as well as fresh garlic. Use this simple recipe as an easy weeknight dinner and a fun way to change up how you cook chicken.
Out of all the proteins, I enjoy cooking chicken the best. Not only is tender simple and easy to cook, but it’s also a great way to absorb flavors and ingredients as well. Chicken is so versatile because it can be used with almost any recipe.
The first time that I made this Chicken Pomodoro recipe, it was an instant hit with my whole family. The fresh garden tomatoes added such a balanced taste that just reminded me of spring and summer.
Since the ingredients used in this Pomodoro chicken are minimal, it keeps the chicken moist and flavorful. The ripe tomatoes turn into a homemade tomato sauce in minutes.
Speaking of amazing chicken recipes, make sure to check out my Stuffed Greek Chicken. It’s the perfect easy recipe with Mediterranean flavor.
Ingredients
Olive oil – I like to use olive oil, but coconut oil and avocado oil would work.
Chicken breast – Boneless skinless chicken breasts are my cut of choice. Cut large breasts in half. Or pound with a meat mallet into thin chicken breasts. Alternatively, you can buy chicken cutlets.
Salt and black pepper – To taste.
Fresh tomatoes – Any type of ripe fresh tomatoes will work fine. Fresh cherry tomatoes, roma tomatoes, grape tomatoes, vine-ripe tomatoes, or your other favorites are fine. Cut cherry or grape tomatoes in half.
Garlic cloves – Minced garlic adds the most flavor to this dish.
See quantities in the recipe card.
How To Make Pomodoro Chicken
Step One: Heat oil in a large skillet over medium-high heat. Sprinkle the chicken with salt and pepper.
Step Two: Add the chicken to the skillet. Cook for 3 minutes on each side until golden brown.
Step Three: Flip and add the garlic to the pan between the chicken breasts. Cook for 2 minutes.
Step Four: Add the tomatoes. Cook until the internal temperature of the chicken is 160 when checked with an internal thermometer.
Step Five: Remove the cooked chicken to a serving platter. Cook the tomatoes until they begin to break down into pomodoro sauce, another 4-5 minutes. Pour over the chicken. Serve the Pomodoro chicken immediately.
Variations
Add pasta – If you really want to kick up the texture of the dish, you can cook and mix it with some angel hair pasta or another type of al dente noodles. I suggest par-cooking them and then adding them to the pan with the chicken and a splash of chicken broth to finish cooking. For a low carb option choose hearts of palm noodles instead.
Canned tomatoes – In a pinch, canned tomatoes will work for this recipe, but fresh is always best. If you want to use canned choose a high-quality tomato such as San Marzano.
Add veggies – Cooked spinach is a great addition and a fun way to add some color. Chopped yellow onion can be sauteed along with the garlic.
Fresh herbs – Mixing in some fresh basil adds a pop of bright green color as well as flavor. Adding in some dried oregano, Italian seasoning, garlic powder, and/or red pepper flakes is also a great way to add a different taste.
Top or mix in cheeses – A very simple way to add flavor is to add mozzarella cheese or top with Parmesan cheese. That, paired with the tomato sauce/fresh tomatoes, will give it an Italian flavor.
Squeeze some fresh lemon juice on top – For a tangy addition, a bit of citrus lemon juice on top is a great idea. Just a tbsp or so should do just fine. White wine added with the tomatoes is nice too.
Creamy – If you love vodka sauce add a splash of vodka after you remove the chicken and then add a splash of heavy cream in the last minute of cooking for a creamy pink sauce.
Balsamic – Balsamic vinegar can be a nice touch to the homemade chicken pomodoro sauce. Add a splash along with the tomatoes.
Common Questions
What side dishes pair with this chicken entree?
Since Pomodoro chicken is really quite a meal already, a nice side salad would be a great choice. Or green vegetables like green beans, asparagus, or broccoli. It’s low in calories and will add a great boost of veggies.
What is the difference between pomodoro and marinara?
The main difference between the two is the texture. Marinara is more of a smooth sauce, while Pomodoro is thick chunks of tomatoes that are cut up and left in that texture.
Is chicken pomodoro gluten free?
Yes, as long as you’re using gluten-free ingredients, it is! Since there is no added flour to the instructions, anyone who eats gluten-free should be able to enjoy this dish.
How do you store leftovers?
Be sure to drain off any excess liquid that may be in the pan from the tomatoes and then store them in an airtight container. When you’re ready to eat, you can reheat on medium heat on the stove or in the microwave.
Just be careful that you don’t overheat the chicken Pomodoro, as it will dry it out. Low and slow tends to be the key when you want to warm up leftover chicken.
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Pomodoro Chicken
Ingredients
- 2 tbsp olive oil
- 1.5 lb chicken breasts
- 1 tsp salt
- ¼ tsp pepper
- 1 lb fresh tomatoes chopped
- 2 cloves garlic chopped
- salt and pepper to taste
Instructions
- Heat oil over medium-high. Sprinkle the chicken with salt and pepper.
- Add the chicken to the skillet. Cook for 3 minutes.
- Flip and add the garlic to the pan between the chicken breasts. Cook for 2 minutes. Add the tomatoes. Cook until the chicken is 160 when checked with an internal thermometer, about another 5 minutes.
- Remove the chicken to a serving platter. Cook the tomatoes until they begin to break down, another 4-5 minutes. Pour over the chicken. Serve immediately.
Nutrition
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Originally Published August 4, 2022. Revised and Republished May 8, 2025.
Simple, yet delicious! I served it over a garden salad. It will definitely go into our regular rotation.
This is the perfect dinner to make after a busy day. Tasty, easy to make, and quick. Thanks for the great recipe!
Yum! This dinner is always a winner in my house! We love it and make it often!