Chicken Pomodoro (One Pan, Ready in 28 Minutes!)
Chicken pomodoro is one of those dinners that looks and tastes like you spent hours in the kitchen — but comes together in just 28 minutes in a single pan. Juicy chicken thighs simmer in a rich, garlicky homemade tomato sauce until they’re fall-apart tender, finished with fresh basil and a sprinkle of parmesan. It’s Italian comfort food simplified for busy weeknights, and kids love it every time.
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If you love quick chicken thigh recipes, be sure to check out our Buffalo Chicken Thighs and Honey Garlic Skillet Chicken! Or, if you’re seeking more Italian-inspired dishes, try our Chicken Orzo Bake or Lasagna Soup!
🤔 What Is Chicken Pomodoro?
Pomodoro is the Italian word for tomatoes, and refers to a sauce made from fresh tomatoes and herbs. Chicken pomodoro is simply pan-seared or grilled chicken that is served with this flavorful pomodoro, or tomato-based, sauce.
Why We Love This Chicken Pomodoro
- Quick and simple! Like all of our recipes, our chicken pomodoro can be made in 28 minutes or less and using just a handful of ingredients. Simply allow a few extra minutes for chopping veggies and heating the oven.
- One pan! Make this dish in five simple steps and with ONE pan or skillet. As a result, you will have way less to clean up!
- Juicy and tender chicken- When seared and baked in a pomodoro sauce, chicken thighs absorb so much flavor! More moist than chicken breasts.
- Homemade sauce- Most importantly, our homemade pomodoro sauce is simple to make, packed with flavor and fresh tomatoes, and so much better than using sauce from a jar!
🛒 Ingredients
Notes on key ingredients are provided below. Please see the recipe card below for a full list of ingredients and quantities.
Seasonings- Our combination of seasonings gives the chicken a burst of flavor that is carried throughout the dish.
Chicken thighs- Chicken thighs cook fast and are so juicy on in the inside! Be sure to trim away the fat before making this dish. Note: If you love cooking with chicken thighs, check out some of our favorite boneless skinless chicken thigh recipes!
Baby tomatoes– Cherry or grape, sliced in half.
Chicken broth- This forms the basis of the chicken pomodoro sauce.
Basil– We definitely suggest fresh basil for this recipe.
Lemon– Don’t skip this ingredient! The fruit’s acid balances the dish and brightens the flavor.
👨🏼🍳 Instructions
Step 1: Set oven to 425° and season chicken.
Step 2: In a large sauté pan, cook onion and tomatoes in oil for 3 minutes and then scoop out of pan.
Step 3: Add chicken to the same pan and sear for 1 minute on each side.
Step 4: Add veggies and broth to pan and place directly in oven for 8 minutes.
Step 5: Remove pan from oven and flip chicken thighs. Sprinkle on cheese and basil and squirt the lemon juice over the dish. Return to oven for 8 minutes or until chicken reaches an internal temperature of 165°F.
Serve chicken tomato basil chicken with extra parmesan cheese or basil as desired!
✔️ Tips for Perfect Chicken Pomodoro
- Allow extra time for chopping. This tomato basil chicken recipe moves along much faster if you have some time in advance to cut your tomatoes and onion.
- Trim away excess fat using kitchen shears before cooking chicken thighs. This provides for a leaner meal…and less chewy chicken.
- Use a sauté pan or fry pan if possible. The pan needs to be big enough to hold in all the liquid, and the vertical sides of a sauté pan are perfect for that.
- Avoid crowding the pan so that chicken can cook thoroughly and quickly.
- Chicken is fully cooked when it reaches an internal temperature of 165°F. We love the Thermapen® by Thermoworks for checking meat temps.
- Don’t skip the lemon! The fruit’s acid brightens the flavor of this dish!
- Keep an eye on the chicken. After flipping over your chicken and returning to oven, note that the 8 minute time frame is subjective. It could take more or less depending on the efficiency of your oven and the thickness of your chicken.
🧂Easy Substitutions and Variations
Chicken- While we prefer to use chicken thighs, thin chicken cutlets may also be used! You can buy thin chicken breasts or prepare the chicken at home by slicing or pounding with a meat mallet.
Tomatoes- It’s important to use fresh tomatoes. If you can’t find cherry or grape tomatoes, dice up some plum tomatoes on the vine (like roma tomatoes).
Chicken broth- While we love chicken broth for this dish, you can also substitute it for vegetable broth.
Chicken Pomodoro Pasta- If you’d like this to be a pasta dish, consider doubling the sauce ingredients (including broth) until you have enough sauce to serve over pasta.
Dairy-free- To make this dish dairy-free, simply omit the parmesan cheese.
Add heat– Increase the amount of red pepper flakes for a spicier flavor.
🥗 What to Serve with Chicken Pomodoro
Our chicken pomodoro recipe pairs nicely with many of our favorite sides! Here are a few of our suggestions:
- Rice or pasta– Our favorite is to serve chicken pomodoro and its sauce on top of pasta or rice. These carby sides will soak up the sauce and complete the meal!
- Side salad– A salad with fresh ingredients is sure to brighten up this Italian dish. You can also pair chicken pomodoro with these tasty caprese kabobs!
- Garlic bread– Perfect for dipping into extra pomodoro sauce!
- Veggies– Loaded with nutrients and fiber, a side of veggies like our roasted asparagus, steamed broccoli or sautéed spinach would compliment this dish perfectly.
🧊 Storing and Reheating
Our chicken pomodoro makes for great leftovers and stores nicely in the fridge.
Storing: You can store leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.
Reheating: Reheat chicken on medium heat on the stove or in the microwave. Add extra chicken broth if necessary.
❓FAQ
Yes, you can prepare this dish up to 2 days ahead of time. When you are ready to serve this dish, reheat the chicken with fresh tomato sauce on medium heat on the stove. Add extra broth to loosen the sauce if necessary.
Yes, this chicken pomodoro can be made entirely in a skillet/frying/sauté pan on the stove. After cooking and setting aside the veggies, simply cook chicken thighs in the same pan for 6 minutes on each side or until fully cooked. Then, add back the veggies and broth, and simmer together for 2-3 minutes before adding the basil, lemon and cheese.
Yes — chicken breasts work well but cook faster than thighs so watch them carefully to avoid drying out. Chicken thighs are our preference because they stay juicy and flavorful even if cooked a minute or two longer, making them more forgiving for busy weeknight cooking.
Tips for Picky Eaters
- Soak up the sauce. Kids can choose from pasta, rice, mashed potatoes, or garlic bread. Each will soak up our pomodoro sauce beautifully.
- Pick a veggie side! Let kids pick a side of veggies of their choice, like baked potatoes, carrot sticks, steamed broccoli or roasted asparagus!
- Omit red pepper flakes for a milder version of this dish.
Looking for more tips? Find what works for your kids with our Picky Eater Dinner Planner.
Craft For This Recipe
Paper Plate Tomato
While you cook, invite kids to celebrate tomatoes with this adorable Paper Plate tomato craft using sponge art. You only need a few supplies for this adorable paper craft!
Discover how crafts keep kids engaged during dinner prep.
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Chicken Pomodoro
Equipment
- 1 large sauté pan or fry pan
Ingredients
- 2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
- 6 chicken thighs, boneless & skinless
- 2 Tbsp olive oil
- 1/2 large onion (chopped or sliced )
- 1 pint baby tomatoes, halved
- 1 cup chicken broth
- 1/4 cup shredded parmesan cheese
- 2 Tbsp fresh basil
- 1/2 lemon
Instructions
- Set oven to 425°. Combine seasonings in a small bowl. Coat the chicken thighs on both sides with the seasoning mix and set aside.
- Heat a large sauté pan on medium. Once heated, add olive oil and then onion and tomatoes. Cook for 3 minutes, stirring occasionally. Scoop cooked veggies from pan and set aside.
- Increase heat to medium-high, and add chicken to the same pan. Sear chicken for 1 minute and the flip over, searing for 1 minute on the other side.
- Turn off heat. Add cooked veggies and broth to the pan. Put pan directly in oven for 8 minutes.
- Remove pan from oven and flip over the thighs. Sprinkle on cheese and basil, and squirt the lemon juice on the dish. Return to oven for 8 more minutes or until chicken reaches a temperature of 165° degrees. Serve with extra parmesan cheese or basil as desired!
Video
Notes
-
- Allow extra time for chopping. This recipe moves along much faster if you have some time in advance to cut your tomatoes and onion.
-
- Trim away excess fat using kitchen shears before cooking chicken thighs. This provides for a leaner meal…and less chewy chicken.
-
- Use a sauté pan or fry pan if possible. The pan needs to be big enough to hold in all the liquid, and the deep, vertical sides of a sauté pan are perfect for that.
-
- Avoid crowding the pan so that chicken can cook thoroughly and quickly.
-
- Chicken is fully cooked when it reaches an internal temperature of 165°F. We love the Thermapen® by Thermoworks for checking meat temps.
-
- Don’t skip the lemon! The fruit’s acid brightens the flavor of this dish! We think it’s the most important ingredient to maximize flavor.
-
- Keep an eye on the chicken. After flipping over your chicken and returning to oven, note that the 8 minute time frame is subjective. It could take more or less depending on the efficiency of your oven and the thickness of your chicken.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
