Chicken Pomodoro Skillet
This easy Chicken Pomodoro Skillet recipe simmers tender chicken breasts in a simple San Marzano tomato sauce with garlic and basil.
Ingredients
- 4 chicken breasts boneless, skinless
- 1¼ tsp salt divided
- ¾ tsp freshly ground black pepper divided
- 1-3 tbsp olive oil
- 4 cloves garlic minced
- ¼ cup water
- 1 can (796 mL) San Marzano tomatoes
- ½ tsp granulated sugar
- ¼ tsp dried basil
- ¼ tsp dried oregano
- 2 Roma tomatoes diced
- 8-10 basil leaves thinly sliced, for garnish
Instructions
- Place one chicken breast on cutting board. Holding knife blade parallel to board and starting at thickest long side, slice horizontally to make two thin cutlets. Repeat with remaining chicken.
- Sandwich chicken between plastic wrap; using meat mallet or heavy-bottomed saucepan, pound to ½ in (1 cm) thickness. Sprinkle with 1 tsp of the salt and ½ tsp of the pepper.
- In large skillet, heat oil over medium-high heat; working in batches, cook chicken, flipping once, until browned, 2 to 3 minutes per side. (Chicken does not need to be cooked through.) Remove to a plate. Reduce heat to medium.
- Add garlic to pan and cook until fragrant, about 1 minute. Stir in water, scraping up any browned bits.
- Add canned tomatoes with juices, breaking up tomatoes with your hands as you add them. Stir in sugar, basil and oregano. Return chicken to pan, flipping to coat with sauce.
- Cover and cook over medium heat until chicken is cooked through, 11 to 14 minutes. Remove chicken from sauce and let rest for 5 minutes.
- While chicken is resting, stir in Roma tomatoes and cook until heated through, about 3 minutes. Sprinkle with remaining ¼ tsp each salt and pepper or to taste. Serve the sauce over the chicken and sprinkle with fresh basil. (See note #2.)