Chicken Pomodoro

Close up of a chicken breast cut up with a blistered tomato sauce and sliced fresh basil.

Why you’ll love this chicken pomodoro

If you are in the mood for some classic Italian without all the pasta, this is the recipe for you. The tomato basil combination is a classic for a reason – you can’t go wrong with it.

Our garden isn’t quite ready for tomatoes this year (they’re still quite green), but the markets are full of bright, vibrant tomatoes that are perfect for this recipe.

We served this with roasted zucchini, which paired perfectly with the tangy, tomato sauce, but you can serve it alongside some Italian green beans or even some steamed broccoli for a quick and easy meal.

Chicken pomodoro in a cast iron skillet.

Here’s what you’ll need to make it

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Chicken pomodoro on a plate with roasted zucchini slices.

Ingredients & substitutions

  • Chicken breast – I recommend halving and pounding your chicken into cutlets for easier cooking and more appropriate serving sizes.
  • Tomatoes – I used a combination of vine ripened tomatoes and grape tomatoes. Use what you have available, as long as they are nice and ripe.
  • Fresh basil leaves

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

How to make this chicken pomodoro recipe

Prep the chicken. If you have large chicken breasts, cut them in half width-wise and then pound them to an even thickness (about 1-inch). This should give your 4 servings of chicken. Season them liberally with salt, pepper and garlic powder.

Sear the chicken. Heat a skillet to medium high, and then warm a little bit of olive oil until shimmering. Add the chicken and sear until golden brown on both sides. This should take about 4 minutes per side. Try to only turn the chicken once to encourage browning.

Use a meat thermometer to check for doneness before removing the chicken from the pan. Set it aside on a plate and tent with foil while you make the sauce.

Make the sauce. Reduce the heat to medium and add a bit more olive oil. When it’s warm, sauté the garlic and tomatoes. Stir as needed and let them simmer until a sauce forms and the grape tomatoes start to burst. Season with salt and pepper to taste.

Garnish and serve. Return the chicken cutlets to the pan and allow them to simmer in the tomatoes for a few minutes. Just enough to heat them back up and coat them in the sauce.

Before serving, sprinkle with fresh basil.

Close up of chicken covered in a roasted tomato sauce, on a plate with roasted zucchini slices.

Everything you need to know about chicken pomodoro

Is pomodoro vegan?

Most pomodoro sauce recipes are considered to be vegan friendly. As most of us who are diet restricted already know, it’s best to always check ingredients. This recipe uses chicken so the recipe as a whole is not vegan, but if you want to use just the sauce recipe feel free.

Does pomodoro taste like marinara?

Pomodoro refers to a tomato based sauce in Italian. The flavor of pomodoro sauce can vary depending on which recipe you are going to use, but it has a slightly sweeter flavor with larger juicier pieces of tomatoes. Although it is not the same as a marinara sauce it is typically seasoned with the same herbs and garlic leaving the dishes with similar flavor profiles.

Close up of chicken pomodoro in a cast iron skillet.

More chicken recipes you should try

More dairy free dinners you will love


Chicken Pomodoro

With juicy, pan seared chicken and loads of fresh tomatoes and basil, this chicken pomodoro recipe is the great way to enjoy those beautiful summer tomatoes. Serve this simple chicken recipe with a side of your favorite veggies for a refreshing and light dinner.

  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4


  • 2 large chicken breasts, halved and pounded to even thickness to make 4 cutlets
  • 1 teaspoon coarse salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon granulated garlic
  • 2 tablespoons olive oil, divided
  • 3 garlic cloves, minced
  • 1 pint cherry or grape tomatoes
  • 2 roma or vine tomatoes, chopped
  • 1/4 teaspoon dried basil
  • For garnish: fresh basil, thinly sliced


  1. Liberally season chicken with salt, pepper and garlic.
  2. Heat a large skillet to medium-high. Add 1 tablespoon olive oil and heat until shimmering.
  3. Sear chicken breast for about 4 minutes per side, turning once, until internal temperature reaches 165˚. Remove chicken from skillet and tent with foil on a plate.
  4. Reduce heat to medium and add remaining olive oil. When oil is hot, add garlic, tomatoes and basil. Allow the tomatoes to cook, stirring as needed, until a sauce forms and tomatoes have burst. Adjust seasoning with salt & pepper, to taste.
  5. Return chicken to pan and baste with tomato sauce while the chicken comes back to temperature.
  6. Before serving, garnish with fresh basil.
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian


  • Serving Size:
  • Calories: 251
  • Sugar: 3.6 g
  • Sodium: 68.4 mg
  • Fat: 10.9 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 6.1 g
  • Fiber: 1.7 g
  • Protein: 32 g
  • Cholesterol: 99.3 mg

Keywords: chicken pomodoro, pomodoro, chicken pomodori, chicken with tomatoes, chicken in tomato sauce, chicken and tomato recipes, chicken tomato recipe, chicken tomato recipes, recipe of tomato chicken, chicken tomato recipe, tomato basil chicken, chicken with tomato sauce recipe, tomato chicken

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Last Updated on June 27, 2023 by Melissa Belanger

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