Chicken Pomodoro is a perfect weeknight dinner—ready in about 40 minutes, simple to prepare and full of flavor. Seasoned chicken breasts are lightly floured and seared until golden, then simmered in a savory tomato sauce enriched with onions, garlic, fresh basil and a splash of white wine. The result is juicy, flavorful chicken with minimal fuss and easy cleanup.
This one-pan Chicken Pomodoro is ideal for meal prep—make it tonight and enjoy leftovers for several days, or freeze portions for up to three months. “Pomodoro” simply means “tomato” in Italian, and this dish highlights a straightforward, bright tomato sauce that complements the chicken without overpowering it.
Boneless, skinless chicken breasts are seasoned with garlic and onion powders, Italian seasoning, salt, pepper and optional red pepper flakes. A light dusting of flour helps develop a golden crust and slightly thickens the sauce. The seared breasts finish cooking while simmering in a tomato sauce made from canned tomatoes, white wine, fresh basil, onions and garlic—an easy, family-friendly meal.
Serve rustic Chicken Pomodoro over spaghetti aglio e olio, alongside sautéed broccoli rabe, or on a bed of roasted garlic mashed potatoes. For a lighter option, pair it with a mixed green salad and some crusty bread. Buon appetito!
Main Ingredient Notes
- Chicken: This recipe uses boneless, skinless chicken breasts as-is—no need to butterfly or pound thin. Skinless chicken thighs (boneless or bone-in) work well as an alternative.
- Canned Tomatoes: The sauce base. Whole tomatoes that you hand-crush give a pleasant texture, but any canned tomato style will do.
- Flour: A light dusting of all-purpose flour promotes browning, adds texture and helps thicken the sauce.
- Aromatics and Herbs: Garlic, onion, fresh basil and mild seasonings build the sauce’s flavor. The chicken is seasoned with garlic and onion powders, Italian seasoning, salt, pepper and optional red pepper flakes.
- White Wine: Adds acidity and depth—use a light dry white such as Pinot Grigio. If you prefer not to cook with wine, low-sodium chicken broth is a fine substitute.
- Oil & Butter: A combination of oil and butter prevents burning while providing richness. For a dairy-free version, omit the butter and increase the oil.
How to Make Chicken Pomodoro
- Prep everything first. Trim any large pieces of fat or tendons from the chicken and pat dry. Put the flour in a shallow dish and combine the dry seasonings in a small bowl.
- Season both sides of the chicken breasts evenly with the spice blend.
- Heat oil and butter in a large skillet over medium-high heat. Lightly dust both sides of each seasoned chicken breast with flour, shaking off excess.
- Sear the chicken in a single layer, working in batches if needed to avoid overcrowding. Sear 2–3 minutes per side until lightly browned, then transfer to a wire rack set over a sheet pan. The chicken does not need to be fully cooked at this stage.
Pro-Tip
You may need to add more oil and/or butter between batches. Browning seals juices and adds texture, so don’t skip this step.
- Reduce heat to medium-low and start the tomato sauce: sauté onions, chopped basil, garlic and red pepper flakes until the onions soften.
- Pour in the white wine and deglaze the pan, scraping up browned bits for extra flavor.
- Add the canned tomatoes, a bit of water and the remaining seasonings. Stir to combine, cover and simmer partially covered for about 12 minutes, stirring occasionally.
- Uncover, nestle the browned chicken breasts into the sauce, partially cover and continue to simmer 15–20 minutes, turning the chicken once about halfway through so it cooks evenly.
- Check seasoning and adjust salt, pepper or red pepper flakes to taste. Turn off the heat and fold in whole basil leaves if using. Serve with optional dollops of basil pesto for extra herbal brightness.
Pro-Tip
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
More Delicious Italian Entrees
- Steak Pizzaiola
- Chicken Cutlets
- Italian-Style Stuffed Bell Peppers
- Chicken Francese
- Chicken Parmesan
- Baked Ziti
- Sausage Stuffed Cubanelle Peppers
- Sunday Meatballs
- Herb-Roasted Turkey Breast
- Italian-Style Pulled Pork
If you enjoy tomato-based dishes, try other classics such as pizzaiolo-style pasta, shrimp arrabbiata or a traditional lasagna al forno.
Frequently Asked Questions
Essentially, yes. “Pomodoro” means “tomato” in Italian and refers here to a light, simple tomato sauce made with canned tomatoes, onions, garlic, white wine and basil.
No. This recipe is designed for whole, thicker chicken breasts. Browning them first and then simmering in the sauce keeps them juicy without flattening.
It’s best not to. Searing the chicken creates texture and helps retain juices during simmering, improving both flavor and appearance.
No. The cooking technique is similar, but cacciatore typically includes mushrooms, bell peppers, more onions, rosemary and red wine. This recipe is a simpler tomato-basil style.
Substitutions
- Use skinless chicken thighs instead of breasts if preferred.
- If you don’t have Italian seasoning, substitute equal parts dried oregano and dried basil.
- Add a pinch of cayenne to the flour mix for extra heat.
- For a dairy-free version, omit butter and increase the oil.
- Fresh tomatoes work well when in season, instead of canned.
- If you prefer not to make the sauce from scratch, a prepared tomato-basil sauce can be used in its place.
- Replace white wine with low- or no-sodium chicken broth if you avoid alcohol.
TOP TIPS for Chicken Pomodoro
- No need to butterfly or pound the chicken—cook the breasts whole for a juicier result.
- Use a wide, shallow bowl or tray to flour the chicken—it’s easier and less messy.
- Lightly dredge and shake off excess flour before searing for an even crust.
- Use a large skillet so you can sear in a single layer; nonstick makes the process smoother.
- Make ahead: the dish reheats and freezes well. Portion and freeze with pasta for quick meals later.
- To store: refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months. Thaw in the refrigerator before reheating.
Easy Chicken Pomodoro (One Pan)
Ingredients
- 6 boneless, skinless chicken breasts (about 2¼ pounds)
- 1 tsp garlic powder or granulated garlic
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp crushed red pepper flakes (optional)
- 2 Tbsp olive oil
- 2 Tbsp butter
- ¾–1 cup all-purpose flour
- Whole basil leaves (optional, for finishing)
- Basil pesto (optional garnish)
For the Pomodoro (Tomato) Sauce:
- ½ cup finely chopped yellow onion
- ⅓ cup chopped fresh basil
- 2 Tbsp finely chopped garlic
- ¼ tsp crushed red pepper (optional)
- ¾ cup dry white wine (such as Pinot Grigio)
- 1 (28-ounce) can whole tomatoes, hand-crushed
- ⅓ can water (from the tomato can)
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp Italian seasoning
Instructions
- Prep and gather all ingredients. Trim and pat the chicken dry. Place flour in a shallow bowl. Mix the spice blend and season both sides of the chicken.
- Heat oil and butter in a large skillet over medium-high heat. Dredge each chicken breast lightly in flour and shake off excess.
- Sear chicken in a single layer for 2–3 minutes per side until lightly browned. Transfer to a wire rack over a sheet pan. The chicken will finish cooking in the sauce.
- Reduce heat to medium-low. Add onions, chopped basil, garlic and crushed red pepper to the pan and cook until the onions soften.
- Pour in the white wine and deglaze, scraping up browned bits. Add tomatoes, water and remaining seasonings. Stir to combine, cover and simmer partially covered for about 12 minutes, stirring occasionally.
- Uncover and nestle the browned chicken breasts into the sauce. Partially cover and simmer 15–20 minutes, turning the chicken once after about 8 minutes. Ensure the internal temperature reaches 165°F.
- Taste and adjust seasonings. Turn off the heat, fold in whole basil leaves if using, and serve with optional basil pesto. Buon appetito!
Notes
- No need to butterfly or pound the chicken—this recipe works with whole breasts.
- Skinless thighs (boneless or bone-in) can be substituted.
- Substitute half dried oregano and half dried basil if you don’t have Italian seasoning.
- For extra heat, add a pinch of cayenne to the flour mixture.
- Use a heat-tolerant oil or a neutral high-smoke-point oil for frying; combine with butter for flavor if desired.
- If pan oil becomes cloudy after several batches, refresh the pan with new oil and butter.
- Store finished chicken and sauce in the refrigerator up to 5 days or freeze up to 3 months. Thaw in the refrigerator before reheating.