A quick and healthy one-skillet chicken pomodoro made with juicy chicken breast, fresh tomatoes, garlic, and lemon for a bright, flavorful sauce.

2 pounds chicken breast cutlets

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

1/2 onion, chopped

4 garlic cloves, minced

1 cup cherry tomatoes, halved

1/2 cup chicken broth

2 tablespoons lemon juice

Additional salt and pepper, to taste

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Pat the chicken cutlets dry and season evenly with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat and cook the chicken for about 2 minutes per side until lightly golden. Remove and set aside.
In the same skillet, add the chopped onion and minced garlic and cook over medium heat for about 5 minutes until softened and fragrant.
Stir in the cherry tomatoes, chicken broth, and lemon juice, then simmer for 5 minutes.
Return the chicken to the skillet, cover, and cook for about 8 minutes until the chicken is fully cooked and coated in the sauce.

Add fresh basil or parsley before serving for extra freshness.

Spinach can be stirred in during the last few minutes for added greens.

A splash of cream or a knob of butter can be added for a richer sauce.

Use a heavy-bottomed skillet for even cooking.