Chicken Pomodoro is a perfect weeknight dinner—ready in about 40 minutes with minimal prep and lots of flavor. Boneless, skinless chicken breasts are seasoned, lightly dusted with flour and seared in a mixture of olive oil and butter until golden. They then finish cooking gently in a savory tomato sauce flavored with onions, garlic, fresh basil, white wine and a touch of red pepper flakes. The result is juicy, satisfying chicken in a bright, aromatic tomato sauce.
This one-pan Chicken Pomodoro is ideal for meal prep: make it once and enjoy leftovers during the week, or freeze portions for up to three months. The name “pomodoro” simply means “tomato” in Italian, describing the light tomato-based sauce that surrounds the chicken.
The method is straightforward: season the chicken with garlic and onion powders, Italian seasoning, salt, pepper and optional red pepper flakes; dust with flour to help with browning and to slightly thicken the sauce; sear the chicken; then build the sauce in the same pan by sautéing onions, garlic and basil, deglazing with white wine and adding canned tomatoes. Nestle the browned chicken into the sauce and simmer until cooked through.
I like serving rustic pomodoro chicken with spaghetti aglio e olio, sautéed broccoli rabe and garlic bread, or over roasted garlic mashed potatoes. For a lighter option, serve it with a mixed green salad. Small additions like a few torn basil leaves or a spoonful of basil pesto at the end enhance the flavor.
Main Ingredient Notes
- Chicken: The recipe uses whole boneless, skinless chicken breasts—no need to butterfly or pound them unless you prefer thinner pieces. Skinless chicken thighs (boneless or bone-in) also work well.
- Canned Tomatoes: I recommend whole canned tomatoes that you can hand-crush for a rustic texture, but crushed or diced tomatoes will also work.
- Flour: A light dusting of all-purpose flour promotes browning, adds a little texture and helps thicken the sauce.
- Onions, Garlic, Herbs and Spices: Garlic and onion powders, Italian seasoning and red pepper flakes season the chicken. Fresh onion, garlic and basil build flavor in the sauce.
- White Wine: A dry white wine like Pinot Grigio adds acidity and depth. Substitute low-sodium chicken broth if you prefer no alcohol.
- Oil and Butter: A combination of olive oil and butter gives flavor and a higher smoke point. For a dairy-free version, omit the butter and use more oil.
How to Make Chicken Pomodoro
- Prep ingredients: trim any large pieces of fat or tendons from the chicken and pat dry. Place flour in a shallow bowl. Combine the dry seasonings—garlic powder, onion powder, Italian seasoning, salt, black pepper and optional crushed red pepper—in a small bowl.
- Season both sides of the chicken breasts generously with the spice mixture.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. When hot, lightly dust each breast in flour and shake off excess.
- Sear chicken in a single layer, working in batches to avoid overcrowding. Brown 2–3 minutes per side until golden, then transfer to a wire rack set over a sheet pan. The chicken only needs to be browned—not fully cooked—because it will finish in the sauce.
Pro-Tip
You may need to add more oil and butter between batches, especially if breasts are thick or you cut them into smaller pieces.
- Reduce heat to medium-low. In the same pan, add the chopped onion, chopped basil, garlic and crushed red pepper. Cook until the onions begin to soften.
- Pour in the white wine to deglaze the pan, scraping up any browned bits, then add the canned tomatoes, a splash of the tomato liquid or water, salt, pepper and a pinch of Italian seasoning. Stir to combine.
- Cover and simmer, partially covered, for about 12 minutes, stirring occasionally. Uncover, return the seared chicken to the pan and nestle it into the sauce. Partially cover and continue simmering 15–20 more minutes, turning the chicken after about 8 minutes.
- Check for doneness: the chicken should reach an internal temperature of 165°F. Taste the sauce and adjust seasoning if needed. Fold in whole basil leaves and add a few dollops of basil pesto if desired, then serve.
Pro-Tip
A stem thermometer is the easiest way to ensure each breast reaches 165°F for safe, juicy results.
More Delicious Italian Entrees
- Steak Pizzaiola
- Chicken Cutlets
- Italian-Style Stuffed Bell Peppers
- Chicken Francese
- Chicken Parmesan
- Baked Ziti
- Sausage Stuffed Cubanelle Peppers
- Sunday Meatballs
- Herb-Roasted Turkey Breast
- Italian-Style Pulled Pork
If you enjoy tomato-based dishes, try similar recipes like pizzaiolo pasta, shrimp arrabbiata or lasagna al forno for more comforting Italian flavors.
Frequently Asked Questions
Yes. “Pomodoro” means “tomato” in Italian and here it refers to a light, simple tomato sauce made with canned tomatoes, onions, garlic, white wine and basil.
No. This recipe is designed for whole, thicker chicken breasts. Browning them first and then simmering in the sauce keeps them juicy.
I don’t recommend skipping it. Browning seals juices and creates a pleasant texture and flavor that enriches the sauce when you deglaze the pan.
Not exactly. The technique is similar—season, flour and brown the chicken, then simmer in tomato sauce—but cacciatore usually includes mushrooms, bell peppers, more onions, rosemary and often red wine.
Substitutions
- Use skinless chicken thighs if you prefer dark meat.
- If you don’t have Italian seasoning, mix equal parts dried oregano and dried basil.
- For extra heat, add a pinch of cayenne to the flour mixture.
- For a dairy-free dish, omit the butter and increase the oil.
- Fresh tomatoes work when in season, but canned tomatoes are convenient and reliable year-round.
- If you prefer not to use wine, replace it with low-sodium chicken broth.
TOP TIPS for Chicken Pomodoro
- No need to butterfly, pound or slice the chicken breasts thin—this recipe is meant for whole pieces.
- Use a wide, shallow dish for flouring to make the process easy.
- Lightly dredge and shake off excess flour before searing.
- Use a large skillet to avoid overcrowding; a nonstick surface makes turning the chicken easier.
- Make ahead: the dish reheats and freezes well. Portion and freeze with pasta for quick meals.
- Store in an airtight container in the refrigerator up to 5 days, or freeze for up to 3 months. Thaw in the refrigerator before reheating.
Easy Chicken Pomodoro (One Pan)
Pin
Equipment
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Tongs
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Sheet pan with rack
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Large frying pan or skillet
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Stem thermometer (recommended)
Ingredients
- 6 boneless, skinless chicken breasts (about 2¼ pounds)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp crushed red pepper flakes (optional)
- 2 Tbsp olive oil
- 2 Tbsp butter (or omit for dairy-free)
- ¾–1 cup all-purpose flour
- Whole basil leaves, for finishing (optional)
- Basil pesto, for garnish (optional)
For the Pomodoro (Tomato) Sauce:
- ½ cup finely chopped yellow onion
- ⅓ cup chopped fresh basil
- 2 Tbsp finely chopped garlic
- ¼ tsp crushed red pepper (optional)
- ¾ cup dry white wine (such as Pinot Grigio) or low-sodium chicken broth
- 1 (28-ounce) can whole tomatoes, hand-crushed
- ⅓ can water (from the tomato can) or an equal amount of broth
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp Italian seasoning
Instructions
- Prep and gather ingredients. Trim chicken and pat dry. Place flour in a shallow bowl. Combine dry seasonings.
- Season both sides of the chicken with the spice mixture. Heat oil and butter in a large skillet over medium-high heat.
- Lightly dredge each breast in flour, shaking off excess. Sear in the hot skillet 2–3 minutes per side until golden, working in batches to avoid overcrowding. Transfer to a wire rack over a sheet pan.
- Reduce heat to medium-low. Add onion, chopped basil, garlic and crushed red pepper to the pan and cook until the onion softens.
- Pour in the wine to deglaze the pan, scraping up browned bits. Add the tomatoes, water (or broth) and seasonings; stir to combine.
- Cover and simmer, partially covered, for about 12 minutes, stirring occasionally. Uncover and return the seared chicken to the sauce, nestling each piece in.
- Partially cover and continue simmering 15–20 minutes, turning the chicken after about 8 minutes. Use a stem thermometer to confirm the internal temperature reaches 165°F.
- Taste and adjust seasoning. Fold in whole basil leaves if using and finish with a spoonful of pesto if desired. Serve warm. Buon appetito!
Notes
- No need to butterfly or pound the chicken; the breasts are meant to stay whole for this recipe.
- Skinless chicken thighs are a good alternative.
- If you don’t have Italian seasoning, use equal parts dried oregano and dried basil.
- If frying for a long time, the oil and butter can accumulate burnt bits from the flour. Replace the fat if it becomes too dark or murky.
- Store finished chicken pomodoro in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Thaw in the refrigerator before reheating.