Pomodoro Chicken is a great way to enjoy chicken. Every bite of this tender and juicy chicken pomodoro recipe 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 literally almost be used with any recipe.
The first time that I made this chicken Pomodoro recipe, I knew it was an instant hit. 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 without being overbearing. The last thing that I want to have to happen to my chicken is to have it be soggy, salty, or seasoned too much.
Speaking of amazing chicken recipes, make sure to check out my Stuffed Greek Chicken. It's the perfect dish to get great flavoring without adding a ton of stress.
Olive oil - I like to use olive oil, but coconut oil and avocado oil would be fine as well.
Chicken breast - Boneless skinless chicken breasts are my cut of choice.
Salt and pepper - To taste.
Fresh tomatoes - Any type of fresh tomatoes will work fine. You can also use cherry tomatoes for this recipe, too.
Garlic cloves - Minced garlic adds the most flavor to this dish.
How To Make Pomodoro Chicken
Step One: Heat oil over medium-high. Sprinkle the chicken with salt and pepper.
Step Two: Add the chicken to the skillet. Cook for 3 minutes.
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 chicken is 160 when checked with an internal thermometer.
Step Five: 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 the Pomodoro chicken immediately.
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. This will add to the overall carbohydrates of the dish but is a great option. 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 more herbs and veggies - Cooked spinach is a great addition and a fun way to add some color. Mixing in some fresh basil adds a pop of flavor as well. Adding in some dried oregano and red pepper flakes is also a great way to add a different taste. Onions can be sauteed along with the garlic.
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 tablespoon or so should do just fine.
Creamy - If you love vodka sauce 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 sauce. Add a splash along with the tomatoes.
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. 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 "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.
- 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.