Chicken Pomodoro Skillet
A comforting and flavorful skillet meal featuring juicy chicken breasts, fresh tomatoes, and aromatic basil, ready in under 30 minutes.
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.
Notes
Let the chicken rest a few minutes after cooking; this keeps it juicy. Taste the sauce for balance, adjusting with sugar or salt as needed.