This chicken pomodoro is light, easy, and delicious! With just one skillet, you’ll have a healthy meal in under 20 minutes.
What Makes This Recipe So Good
- From start to finish this dish takes less than 20 minutes to make! Lightly sear the chicken, make the sauce, then add everything back into the skillet. You’ll have a healthy and delicious meal on the table in no time!
- It requires a few simple ingredients that you probably already have on-hand. Salt, black pepper, garlic, and lemon juice are the main seasonings for this easy recipe. This is the perfect dish to throw together when you’re low on ingredients but still want something tasty and satisfying!
- The entire meal gets cooked in the same skillet! That’s right, this one skillet meal makes for easy cooking and even easier cleanup.
Chicken Breast Cutlets – You can either purchase pre-sliced chicken cutlets from the store, or buy chicken breasts and slice them yourself. If starting with whole breasts, place them on a cutting board and use a sharp knife to slice horizontally through each breast. This will leave you with two thin chicken breasts which you can either go straight into using for this recipe, or continue to make them even thinner. To do that, place each breast between two slices of parchment paper and use either a meat mallet or heavy object to pound the chicken to your desired thinness.
Cherry Tomatoes – Fresh cherry tomatoes add incredible vibrance to this chicken pomodoro recipe! Start by rinsing your tomatoes, then slicing them in half for this recipe. While the tomatoes cook, they release some of their natural sugars becoming almost caramelized and delicious.
- Be sure to pat each chicken cutlet dry with a paper towel in the first step of this recipe. The dryer you can get the chicken before cooking, the crispier it will become! There’s not much better than a juicy cutlet that’s golden brown on the outside and perfectly tender on the inside.
- Chicken is cooked through once it has reached an internal temperature of 165° Fahrenheit. However, if you don’t have a meat thermometer and are concerned about undercooking the chicken – simply slice one in half to give it a check. If the chicken is opaque through the center, then it’s fully cooked and ready to enjoy!
- Avoid crowding the skillet while lightly browning the chicken. An overcrowded pan will yield less-crispy cutlets. Therefore, you may need to work in batches to evenly cook each cutlet until perfectly golden brown!
Other Quick and Easy One-Skillet Recipes
- Kielbasa and Cabbage
- Pork Chops and Apples
- Instant Pot Burrito Bowls with Chicken
- Beef Pad Thai
- Chicken Florentine
For the chicken:
- 2 pounds chicken breast cutlets
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
For the sauce:
- ½ onion chopped
- 4 garlic cloves minced
- 1 cup cherry tomatoes sliced in half
- ½ cup chicken broth
- 2 tablespoons lemon juice
- Additional salt and pepper to taste
- Large skillet
- Pat chicken cutlets dry with a paper towel then sprinkle evenly with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat and cook chicken until lightly golden brown, about 2 minutes per side. Remove chicken from skillet and set aside.
- Add the onion and garlic to the skillet and cook over medium heat for 5 minutes or until soft.
- Add in the tomatoes, broth, and lemon juice then stir and simmer for another 5 minutes.
- Place chicken back into the skillet and cook, cover with a lid, and cook for about 8 minutes, or until chicken is cooked through.
- Store leftover chicken pomodoro in an airtight container in the fridge for up to 4 days!
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.