This classic chicken pomodoro is a hearty, flavorful meal for the whole family. Plus, it is all cooked in one pan. The recipe takes less than 30 minutes and is the perfect example of how a few simple ingredients can be transformed into something extraordinary. The juicy chicken cutlets are nestled in a cherry tomato sauce that's both sweet and savory. You'll want to ensure you have some crusty bread to soak up all the delicious sauce.
Pat the chicken breast dry and place it flat on the cutting board. Use a sharp knife, and keeping it parallel to the board, cut each chicken breast in half horizontally( See bulk of post for a picture)2 chicken breasts
Season each side of the cutlets with salt and pepper.1 tsp salt½ tsp black pepper
Heat the olive oil in a large frying pan/skillet over medium heat.2 tbsp olive oil
Add the chicken cutlets to the pan and cook for 2 minutes per side. Transfer the chicken to a plate and cover with foil to keep warm.
Make the sauce.
Place the same pan you cooked the chicken in, over medium heat.
Add the extra virgin olive oil, and once hot, add the chopped onion. Saute for 3-4 minutes until softened, then add the sliced garlic and cook for another minute. Don't let the garlic color.2 tbsp extra virgin olive oil1 onion6 cloves garlic
Add the tomato puree, sugar, and oregano to the onions and stir to coat.2 tbsp tomato puree1 tsp sugar½ tbsp dried oregano
Add the halved cherry tomatoes and the chicken broth.16 oz/ 450g cherry tomatoes¼ cup basil leaves
Bring to a simmer and cook for 5 minutes.
Add the basil and stir.¼ cup basil leaves
Add the cooked chicken to the pan and spoon over the sauce. If any juices have collected on the plate, add those too.
Let the chicken simmer in the sauce for 2-3 minutes.
Serve with extra basil.
Notes
I usually use a standard brown onion, but you can also use a white, red, or yellow onion.
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.
You can replace this with vegetable broth/stock if that is all you have.
I use white sugar, but you can use brown if you prefer.
Fresh basil is a must here; dried basil has a different flavor.