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Skillet Chicken Pomodoro

Chicken Pomodoro served in a modern white skillet on a bright white marble surface, with golden seared chicken in chunky tomato sauce, cherry tomatoes, Parmesan, basil, and parsley.
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Skillet Chicken Pomodoro is a cozy chicken dinner with golden pan seared cutlets in a garlicky tomato sauce made with white wine, whole peeled tomatoes, cherry tomatoes, Parmesan, and fresh herbs. It’s saucy, savory, and bright enough for pasta night, with a buttery finish that makes the whole skillet feel restaurant worthy.

Ingredients

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Chicken

  • 2 large boneless skinless chicken breasts
  • 2 tablespoons olive oil, plus more as needed
  • Salt and pepper, to taste
  • 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 dried oregano
  • ½ teaspoon onion powder
  • ½ teaspoon 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

  1. Prepare the chicken: Slice each chicken breast in half lengthwise to make 4 thinner cutlets, then pound them to an even ½ inch thickness. Pat dry, brush lightly with olive oil, and season both sides with salt, pepper, Italian seasoning, and garlic powder.
  2. Coat the cutlets: Combine the flour and breadcrumbs on a plate. Dredge each piece of chicken in the mixture, pressing gently so the coating sticks.
  3. Sear the chicken: Heat 2 tablespoons olive oil in a large skillet over medium high heat. Cook the chicken for 4 to 5 mins per side, until golden brown and cooked through, then transfer to a plate.
  4. Deglaze the skillet: Turn off the heat and add the white wine, then return the skillet to medium heat. Scrape up the browned bits and simmer for 2 mins.
  5. Build the sauce: Stir in the tomato paste and cook for 2 mins, then add the garlic and cook for 1 min. Add the whole peeled tomatoes with their juices and crush them in the skillet.
  6. Simmer the sauce: Stir in the chicken broth, bouillon cube, honey, Worcestershire sauce, oregano, onion powder, mustard powder, and red pepper flakes. Bring to a boil, then reduce to a simmer and cook uncovered for 20 mins, stirring occasionally.
  7. Finish the skillet: Add the cherry tomatoes during the last 5 mins of simmering. Lower the heat, stir in ½ cup Parmesan and the cold butter, then return the chicken to the skillet and spoon sauce over the top.
  8. Serve: Sprinkle the remaining ½ cup Parmesan over the chicken, cover for 2 to 3 mins until warmed through, then garnish with fresh basil and parsley.

Notes

  • Use freshly grated Parmesan for the smoothest sauce, since pre grated cheese can turn grainy.
  • For an alcohol free version, replace the white wine with chicken broth.
  • Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
  • Reheat gently in a covered skillet over low heat and add a splash of broth if the sauce thickens too much.
  • Avoid rushing the wine reduction, or the sauce can taste sharp.

Nutrition

Keywords: Chicken Pomodoro

Find it online: https://cozyhomeplate.com/skillet-chicken-pomodoro/