I love this recipe because it is fast, flavorful, and perfect for busy weeknights. I like how the chicken stays juicy while the tomatoes and lemon create a bright, fresh sauce. I also enjoy that cleanup is minimal since everything cooks in one pan, and the ingredients are simple and easy to find.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the chicken:
▢2 pounds chicken breast cutlets ▢1 teaspoon salt ▢½ teaspoon black pepper ▢1 tablespoon olive oil
For the sauce:
▢½ onion chopped ▢4 garlic cloves minced ▢1 cup cherry tomatoes sliced in half ▢½ cup chicken broth ▢2 tablespoons lemon juice ▢Additional salt and pepper to taste
Directions
I start by patting the chicken cutlets dry with a paper towel and sprinkling them evenly with salt and pepper. I heat the olive oil in a large skillet over medium-high heat, then cook the chicken for about 2 minutes per side until lightly golden. I remove the chicken from the skillet and set it aside.
In the same skillet, I add the chopped onion and minced garlic and cook them over medium heat for about 5 minutes, until soft and fragrant. I stir in the cherry tomatoes, chicken broth, and lemon juice, then let the mixture simmer for another 5 minutes.
I place the chicken back into the skillet, cover it with a lid, and cook for about 8 minutes, until the chicken is fully cooked through and coated in the sauce.
Servings and Timing
I get about 4 servings from this recipe. The prep time is 5 minutes, the cook time is 15 minutes, and the total time comes to 20 minutes from start to finish.
Variations
I like to add fresh basil or parsley at the end for extra freshness. Sometimes I stir in a handful of spinach during the last few minutes of cooking. If I want a richer sauce, I add a small splash of cream or a knob of butter before serving.
Storage/Reheating
I store leftover chicken pomodoro in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently in a skillet over medium heat or in the microwave until heated through, adding a splash of broth if the sauce needs loosening.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I sometimes use boneless, skinless chicken thighs, and they work well with slightly longer cooking time.
Can I make this recipe ahead of time?
I can make it ahead and store it in the fridge, then reheat it when ready to eat.
What can I serve with chicken pomodoro?
I like serving it with pasta, rice, quinoa, or crusty bread to soak up the sauce.
Can I freeze chicken pomodoro?
I can freeze it, but I prefer it fresh since the tomatoes can soften after freezing.
Is this recipe gluten-free?
Yes, the recipe is naturally gluten-free as written.
Can I add more vegetables?
I like adding zucchini, spinach, or mushrooms to make it more filling.
How do I know when the chicken is cooked?
I check that the chicken is no longer pink in the center and reaches an internal temperature of 165°F.
Can I reduce the acidity of the sauce?
If I want it less tangy, I add a pinch of sugar or a little extra broth.
What type of skillet works best?
I prefer using a large, heavy-bottomed skillet for even cooking.
Can I double the recipe?
Yes, I double it often, just making sure the skillet is large enough or cooking in batches.
Conclusion
This chicken pomodoro is one of my favorite quick dinners because it is simple, fresh, and full of flavor. I enjoy how effortlessly it comes together and how versatile it is for different sides and variations, making it a reliable recipe I return to again and again.
