Chicken Pomodoro Delight (Printable Version)

Juicy chicken braised in a rich tomato basil sauce with melted Parmesan, ready in 45 minutes.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts

→ Aromatics and Vegetables

02 - 2 tablespoons olive oil
03 - 1 medium onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1 can (14 oz) crushed tomatoes
06 - 2 large ripe tomatoes, diced

→ Seasonings and Herbs

07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon red pepper flakes
09 - Salt and black pepper to taste
10 - 1/2 cup fresh basil leaves, torn

→ Finish

11 - 1/4 cup grated Parmesan cheese, plus extra for serving

# Directions:

01 - Pat chicken breasts dry with paper towels and season both sides generously with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3 to 4 minutes per side until a golden crust forms. Remove from the skillet and set aside.
03 - Reduce heat to medium. In the same skillet, add the chopped onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.
04 - Add crushed tomatoes, diced fresh tomatoes, dried oregano, and red pepper flakes to the skillet. Stir to combine and simmer for 5 minutes, stirring occasionally.
05 - Return the seared chicken breasts to the skillet, nestling them into the sauce. Cover with a lid and simmer for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F.
06 - Uncover the skillet and sprinkle Parmesan cheese over each chicken breast. Continue cooking uncovered for 2 minutes until the cheese melts and the sauce thickens slightly.
07 - Scatter torn fresh basil over the top. Serve hot, spooning extra sauce over each chicken breast with additional Parmesan on the side.

# Expert Hints:

01 -
  • The sauce tastes like it simmered all day but barely takes thirty minutes from start to finish.
  • Everything cooks in one pan, which means you get maximum flavor and minimal dishwashing.
  • It is naturally gluten free so you can serve it to almost anyone without a second thought.
02 -
  • Do not skip drying the chicken before searing, any moisture left on the surface will steam the meat instead of browning it.
  • Resist the urge to move the chicken while it sears, the crust needs uninterrupted contact with the hot pan to develop properly.
  • Taste the sauce before returning the chicken, if it tastes flat it probably needs another pinch of salt.
03 -
  • Let the chicken rest for 5 minutes on the plate after searing so the juices redistribute before it goes back into the sauce.
  • Use the best canned tomatoes you can afford, in a dish with so few ingredients, quality of each one matters enormously.

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