Easy Chicken Pomodoro
A cozy, restaurant style chicken dinner featuring crispy breaded cutlets smothered in a bright tomato and garlic sauce.
recipesbynani.comThere is something so satisfying about a good tomato sauce, and this version with crispy chicken is one of my family favorites. It feels fancy enough for guests but is simple enough to whip up on a busy weeknight.
My biggest tip for this recipe is to keep your heat steady when browning the chicken. You want a golden crust that stays crisp even after it meets the delicious tomato and white wine sauce.
🧺 Ingredients
- 2 boneless skinless chicken breasts, sliced into cutlets
- 1/2 cup all purpose flour
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1 can (15 ounces) diced tomatoes
- 1/2 cup fresh basil leaves, torn
- Salt and black pepper to taste
👩🍳Instructions
- 1
Place the chicken cutlets between sheets of plastic wrap and pound them until they are an even thickness.
- 2
Mix the breadcrumbs, Parmesan, and oregano in a shallow bowl. Season the flour with salt and pepper on a separate plate.
- 3
Dredge each chicken piece in the flour, then coat it well with the breadcrumb mixture.
- 4
Heat the olive oil in a large skillet over medium heat. Cook the chicken for about 4 minutes per side until golden brown and cooked through, then remove to a plate.
- 5
In the same skillet, add the garlic and cook for one minute until fragrant.
- 6
Pour in the white wine and let it bubble for two minutes to reduce slightly.
- 7
Add the diced tomatoes and simmer the sauce for about 5 minutes.
- 8
Return the chicken to the pan to coat it with the sauce, then top with fresh basil before serving.
💡 Tips
Serve this over a bed of angel hair pasta or alongside a piece of crusty bread to soak up the extra sauce. If you have leftovers, keep them in an airtight container in the fridge for up to three days and reheat gently on the stove.
Made this recipe? Let us know how it went.
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