Chicken Pomodoro

Chicken Pomodoro

BrianCamfam Cookery
For our Chicken Pomodoro, we gently simmered the chicken in a creamy tomato sauce to enrich the flavor of both the sauce and the chicken. While certain dried herbs in our recipe (like oregano) worked just as well as fresh, delicate herbs like basil were always best used fresh.
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Cook Time 30 minutes


  • 4 boneless skinless chicken breasts (about 1 1/2 pounds)
  • Salt and pepper
  • 3 tablespoons olive oil
  • 1 onion chopped fine
  • 4 garlic cloves minced
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • 1 14.5-ounce can diced tomatoes
  • cup heavy cream
  • ¼ cup finely chopped fresh basil


  • Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate.
  • Heat remaining oil in empty skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes, cream, and ¼ teaspoon salt and bring to boil. Return chicken and any accumulated juices to skillet. Simmer, covered, until chicken is cooked through, about 10 minutes.
  • Transfer chicken to platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve.

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