Easy Italian Chicken Breast Pomodoro Recipe
This Chicken Breast Pomodoro features lightly floured chicken breasts pan-seared until golden, then simmered in a fresh sauce of burst cherry tomatoes, garlic, white wine, and basil. The wine deglazes the pan, adding rich flavor to the rustic tomato sauce, while the fresh ingredients keep the dish light and vibrant. Ready in about 30 minutes, it's an easy Italian-inspired meal perfect for busy weeknights or casual entertaining.
Ingredients
- 4 boneless, skinless chicken breast
- 1/2 cup flour
- 3 Tbsp. olive oil
- 2 cloves garlic. minced
- 1/2 cup white wine
- 3 cups cherry tomatoes
- 1/3 cup torn fresh basil leaves
- salt and pepper to taste
Instructions
Prepare the Chicken
Pat the chicken breasts dry and season both sides with salt and pepper. Lightly dredge each chicken breast in flour, shaking off any excess.: Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side until golden brown. Transfer the chicken to a plate.Deglaze the Pan
Reduce the heat to medium. Add the white wine to the skillet, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 1–2 minutes until slightly reduced.Make the Pomodoro Sauce
Add the garlic and cook for 30 seconds until fragrant. Stir in the cherry tomatoes and red pepper flakes, if using. Cook for 8–10 minutes, stirring occasionally, until the tomatoes burst and create a rustic sauce.Finish the Dish
Return the chicken to the skillet and spoon the tomato mixture over the top. Simmer for 5–7 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.Add the Basil and Serve
Stir in the fresh basil just before serving. Garnish with grated Parmesan cheese, if desired, and serve immediately.