The first time I made this Chicken Pomodoro Skillet I thought I’d never go back to plain pan-seared chicken again.
Bright, blistered tomatoes and torn basil turn simple chicken into a saucy, cozy dinner in under 30 minutes.
It’s forgiving, fast, and impressive — the kind of recipe you can rely on for weeknights or casual guests.
If you want a skillet meal that doubles as comfort food and light summer fare, this is it.
Serve it over pasta or with crusty bread and you have dinner sorted.
For more quick chicken ideas to rotate with this dish, check out this roundup of easy chicken breast recipes for busy weeknights.
Why You’ll Love This Recipe
- Fast: Ready in about 20–30 minutes from start to finish.
- Minimal ingredients: Uses pantry basics and fresh tomatoes for big flavor.
- Versatile: Serve over pasta, rice, or with crusty bread.
- Crowd-pleasing: Light acidity from tomatoes balances the savory chicken.
- Healthy comfort: Lean protein with fresh produce and heart-healthy olive oil.
The texture is a lovely contrast: a golden, slightly crisp exterior on the chicken gives way to juicy, tender meat beneath.
The tomatoes break down into a fresh, slightly chunky sauce that clings to the chicken.
Garlic and basil lift the dish so it never feels heavy, and the olive oil carries the flavors with silkiness.
“Made this for Sunday dinner and it tasted like a restaurant dish with home-cooked soul. Simple, fresh, and my whole family asked for seconds!” — Emma R., reader
Key Ingredients
Fresh tomatoes (2 cups, chopped) matter because they provide brightness and a natural sauce without canned heaviness.
Choose vine-ripened tomatoes in season for the best flavor and fewer seeds.
If you must use tomatoes out of season, choose high-quality canned whole tomatoes and crush them by hand.
Chicken breasts are the star here; they should be even in thickness for quick, even cooking.
If your breasts are uneven, pound them lightly to about 3/4 inch thickness so they cook through without drying.
For a juicier result, look for fresh, never-frozen poultry or brined breasts if you prefer extra-moist texture.
Fresh basil contributes an herbaceous lift that finishes the dish.
Tear or chiffonade the basil rather than chopping it into a paste to preserve the aromatic oils.
If you can, use Genovese basil from a farmer’s market for the best aroma.
Garlic (4 cloves, minced) fuels the savory backbone of the sauce.
Use fresh garlic — it softens and sweetens as it cooks, unlike jarred garlic which can be sharper.
Smash and mince finely so it releases maximum flavor during the short sauté.
Full ingredient list:
- 2 chicken breasts
- 2 cups fresh tomatoes, chopped
- 4 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Pasta (optional, for serving)
- Crusty bread (optional, for serving)
Step-by-Step Instructions
Step 1: Prep the chicken and tomatoes
Pat the chicken breasts dry and season both sides generously with salt and pepper.
Chop the tomatoes into bite-sized pieces and mince the garlic.
Have the basil ready to add at the end.
Pro Tip: Drying the chicken helps it sear and brown properly.
Step 2: Heat the skillet
Warm a heavy skillet over medium heat and add 2 tablespoons of olive oil.
Let the oil shimmer but not smoke before adding the chicken.
Pro Tip: A cast-iron or stainless steel skillet gives the best golden crust.
Step 3: Sear the chicken
Place the seasoned breasts in the skillet and sear until golden brown, about 4–6 minutes per side depending on thickness.
Do not move the chicken too much — let a crust form so it releases easily.
Pro Tip: You’ll know it’s ready to flip when the edges release and the underside is deep golden.
Step 4: Add garlic and aromatics
Reduce the heat to medium-low and push the chicken to the side.
Add the minced garlic to the oil and cook until fragrant, about 30 seconds to 1 minute.
Pro Tip: Watch the garlic closely — it goes from fragrant to burnt very quickly.
Step 5: Build the pomodoro
Stir in the chopped tomatoes and half the basil, spooning the mixture around and over the chicken.
Allow the tomatoes to simmer and soften for 3–5 minutes to make a chunky sauce.
Pro Tip: If the sauce looks dry, add a splash of water, white wine, or chicken stock to loosen it.
Step 6: Finish and check for doneness
Simmer until the chicken reaches 165°F (74°C) or the juices run clear when pierced.
Spoon sauce over the breasts, remove from heat, and scatter the remaining basil on top.
Pro Tip: Rest the chicken 3–5 minutes off the heat to allow juices to redistribute.
Step 7: Serve
Serve the chicken directly from the skillet over cooked pasta or alongside slices of crusty bread to soak up the sauce.
Garnish with extra basil and a drizzle of good olive oil if desired.
Pro Tip: Toasted garlic bread is excellent for sopping up the pomodoro.
Expert Tips for Success
- Temperature control matters: Start on medium to medium-high to sear, then lower the heat when adding garlic and tomatoes so the garlic doesn’t burn and the tomatoes can release juices.
- Even thickness = even cooking: Pound or slice thick breasts to a uniform thickness so the meat cooks through without drying out.
- Use the right pan: A 10–12 inch heavy skillet (cast iron or stainless) spreads heat well and gives the best sear.
- Don’t overcrowd the pan: If your skillet is too small and the chicken is jammed in, it will steam rather than sear. Cook in batches if needed.
- Taste and season: Tomatoes vary in acidity and sweetness. Taste the sauce and add a pinch of sugar if the tomatoes taste sharp, or more salt to balance.
- Timing for pasta: If serving over pasta, finish the pasta in the pan with a splash of pasta water to marry the sauce and noodles. For a quick guide to weeknight pan meals that pair well, see this skillet pepper steak recipe inspiration.
- Resting is not optional: Let the chicken rest a few minutes after cooking; this keeps it juicy.
- Use fresh herbs last: Add basil at the end for the best aroma and color; long cooking will dull its brightness.
- Garlic technique: Mince finely for quick flavor release, or use thin slices if you want tiny golden chips in the sauce.
- Equipment check: A meat thermometer removes guesswork — aim for 165°F (74°C) internal temperature.
Storage & Freezing
Fridge storage: Cool the skillet contents to room temperature, then transfer to an airtight container.
Store for up to 3 days; the sauce will continue to meld in the fridge, which often improves flavor.
Reheating on the stove: Gently warm the chicken and sauce in a skillet over low heat with a splash of water or stock.
This prevents the chicken from drying out and helps the sauce loosen.
Microwave reheating: Place chicken and sauce in a microwave-safe dish, cover loosely, and heat in 30–45 second bursts until warmed through.
Stir the sauce between bursts to distribute heat evenly.
Freezing: For longer storage, cool completely and freeze in a shallow, airtight container or freezer bag for up to 3 months.
Label with the date and press out excess air from bags to minimize ice crystals.
Thawing and reheating from frozen: Thaw overnight in the fridge for best texture.
If reheating from frozen, thaw in a warm water bath (with sealed packaging) or reheat gently in a covered skillet with added liquid until heated through.
Notes on quality after freezing: The texture of the chicken can soften slightly after freezing, but the tomato-forward sauce holds up well.
If you plan to freeze, consider slicing the chicken before freezing for easier reheating and plating.
Variations & Substitutions
- Lemon & caper twist: Add a tablespoon of capers and a squeeze of lemon to the sauce for a briny, bright variation.
- Mozzarella or Parmesan: Sprinkle fresh mozzarella on top in the last minute of cooking and cover to melt, or finish with grated Parmesan for richness.
- Swap the protein: Use boneless skinless thighs if you prefer darker meat; reduce cooking time slightly as thighs can cook faster.
- Vegetarian option: Replace chicken with thick slices of zucchini or firm tofu seared in the same way for a plant-based skillet alternative.
- Make it spicy: Add red pepper flakes when you add the garlic for a touch of heat.
- Low-carb serving: Skip the pasta and serve over cauliflower rice or a bed of sautéed greens.
For a quick air-fryer side or companion dish that pairs beautifully with this skillet meal, try this 10-minute air-fryer chicken and veggies as an easy accompaniment.
Frequently Asked Questions
Q: Can I use frozen chicken breasts for this recipe?
A: Yes, but thaw completely first for even cooking. Pat dry to remove excess moisture so the chicken can sear properly.
If you must cook from frozen, expect longer cooking time and a less-perfectly browned crust; finishing in a sauce will help keep the meat tender.
Q: How do I prevent the tomatoes from making the chicken soggy?
A: Sear the chicken well before adding tomatoes. The sear creates a barrier and texture.
Add tomatoes after you lower the heat so they soften into a sauce rather than steaming the chicken.
Q: Can I make this dish ahead for meal prep?
A: You can cook the chicken and sauce ahead and store separately or together for up to 3 days in the fridge.
Reheat gently on the stove and serve over freshly cooked pasta or warmed bread for best texture.
Q: What type of tomatoes work best?
A: Fresh, ripe tomatoes are ideal in summer.
Off-season, use a good-quality canned whole peeled tomato and crush it by hand for a balanced, consistent sauce.
Q: Is this recipe keto-friendly or low-carb?
A: The base recipe is protein-and-veggie forward and can be made low-carb by skipping the pasta and serving with cauliflower rice or steamed greens.
Watch the amount of olive oil if you’re tracking macros, but olive oil is a healthy fat that fits most low-carb plans.
Final Thoughts
This Chicken Pomodoro Skillet is simple, fresh, and endlessly adaptable.
It’s the kind of recipe you’ll make when you want something quick, flavorful, and comforting.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
Conclusion
For a healthy take on this classic, see the Healthy Chicken Pomodoro Skillet – Wellness by Kay for ideas on lighter tweaks.
If you’re interested in a quick, 30-minute version with slightly different seasoning, this 30-Minute Chicken Pomodoro – Cooking For My Soul is a great comparison.
For a store-delivered, family-friendly skillet recipe with penne, check the Chicken & Penne Pomodoro Skillet Recipe – HelloFresh for plating and pairing ideas.
Chicken Pomodoro Skillet
Ingredients
Main Ingredients
- 2 pieces chicken breasts Pound to even thickness for even cooking.
- 2 cups fresh tomatoes, chopped Use vine-ripened tomatoes for best flavor.
- 4 cloves garlic, minced Use fresh garlic for maximum flavor.
- 1/4 cup fresh basil, chopped Tear or chiffonade for best results.
- 2 tablespoons olive oil
- Salt and pepper to taste
Optional Serving
- Pasta For serving, optional.
- Crusty bread For serving, optional.
Instructions
Preparation
- Pat the chicken breasts dry and season both sides generously with salt and pepper.
- Chop the tomatoes into bite-sized pieces and mince the garlic. Have the basil ready to add at the end.
Cooking
- Warm a heavy skillet over medium heat and add 2 tablespoons of olive oil. Let the oil shimmer but not smoke before adding the chicken.
- Place the seasoned breasts in the skillet and sear until golden brown, about 4–6 minutes per side depending on thickness.
- Reduce the heat to medium-low and push the chicken to the side. Add the minced garlic to the oil and cook until fragrant, about 30 seconds to 1 minute.
- Stir in the chopped tomatoes and half the basil, spooning the mixture around and over the chicken. Allow the tomatoes to simmer and soften for 3–5 minutes.
- Simmer until the chicken reaches 165°F (74°C) or the juices run clear when pierced. Spoon sauce over the breasts, remove from heat, and scatter the remaining basil on top.
Serving
- Serve the chicken directly from the skillet over cooked pasta or alongside slices of crusty bread.
