Chicken Pomodoro

Ingredient Notes 

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

Chicken breasts: The recipe takes two large chicken breasts and cuts them into four cutlets. This helps them cook more quickly and, therefore, stay more juicy. You can skip this step and buy cutlets at the grocery store.
Onion: I usually use a standard brown onion, but you can also use a white, red, or yellow onion.
Garlic: The recipe suggests 6 cloves of garlic, but as with all my recipes, measure garlic with your heart and add more or less to suit your tastes. 
Cherry tomatoes: These are perfect for the recipe as they cook quickly. But you can replace them with any tomatoes that you have. Just cut them into small chunks. 
Tomato puree: This adds a lot of depth to the easy sauce. You can buy it in a tin or squeezy tube at the grocery store. It keeps well in the refrigerator, or you can freeze tablespoons of it in ice cube trays.
Chicken broth/stock: You can replace this with vegetable broth/stock if that is all you have. I use low-sodium broth. 
Sugar: This enhances the tomatoes' natural sweetness. I use white sugar, but you can use brown if you prefer.
Basil: Fresh basil is a must here; dried basil has a different flavor.

Recipe Tips

We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!

• When cutting the chicken into fillets, pat them dry with kitchen paper first; this stops them from sliding around the chopping board. 
• Use a sharp knife and cut the chicken horizontally, opening it up like a book (see photo above).
• If the chicken breast cutlets aren't very even in thickness, you can cover them with parchment paper and flatten them slightly with the base of a heavy skillet or smooth meat mallet.
• As the chicken cutlets are thinner, they only need 3 minutes a side. This will almost cook them through, and they will finish cooking in the pomodoro sauce.
• Tent the chicken cutlets with foil when you remove them from the pan; this keeps them warm and helps tenderize them. 
• Cook the onion over medium-low heat. You want the onions to cook without getting too much color. 

Why You'll Love This Chicken Pomodoro

• It is a delicious and easy way to perk up chicken breasts.
• It all cooks in one pan.
• It is economical as two large chicken breasts will serve four people.
• It is ready in under 30 minutes.

Recipe Adaptions

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• Use chicken thighs: Replace the chicken cutlets with chicken thighs. They will need 15-20 minutes to cook at the start of the recipe and 5 minutes to finish in the sauce.
• Add extra vegetables: You can add some spinach leaves to the finished sauce to add up the vegetables.
• Add spice: A sprinkle of red pepper flakes will give the sauce a bite.
• Add cheese: Add some grated or sliced mozzarella to the top of each chicken cutlet and cook under the broiler/grill until melted.

Serving Suggestions for Chicken Pomodoro

Sides: The sweet tomato sauce is perfect for mopping up with a chunk of crusty bread. Add an arugula salad, and dinner is done. Alternatively, serve this chicken with pasta. Either stir-cooked pasta through the sauce or add a pasta side dish like this Spinach Mushroom Pasta or this simple Garlic Parsley Pasta. 

Wine: Cut the sweet tomato sauce with a dry white like a Pinot Grigio or Verdicchio. And if you prefer a red, a Chianti or a Primitivo would be the perfect choice.