An easy one pan dinner, Chicken Pomodoro is ready in about 20 minutes. Sauté chicken cutlets and smother in a light vodka and cream sauce with fresh cherry tomatoes. This chicken recipe is perfect for dinner on a busy night.
Thinking of ordering take out again? No need to pull out the stack of menus when a healthy, quick, and easy recipe like Chicken with Pomodoro Sauce can be ready for dinner in less than 20 minutes. Add sides of roasted asparagus and angel hair pasta for a family pleasing meal on a hectic week night.
boneless skinless chicken breasts make for a quick dinner
Chicken is one of if not the most popular choices for dinner. And boneless, skinless chicken breasts top the list of favorites for busy dinnertime cooks. The benefits of preparing this versatile cut of meat include ~
- chicken pairs well with many different ingredients like vine ripe tomatoes, tangy lemons, or spicy jalapeno peppers
- boneless skinless chicken breasts are a good source of protein and low in fat
- thin chicken cutlets cook quickly
- chicken can cook in a variety of ways ~~ grill, sauté or bake
how to thinly slice chicken breast into cutlets
How many times have you bought a package of chicken breasts and they are all different sizes? In the most recent package of chicken I purchased, the boneless skinless breasts ranged from 6 ounces to 12 ounces. Having chicken cutlets that are the same in size and weight ensures even cooking.
ingredients for chicken with pomodoro sauce
Only a handful of ingredients are needed to make Chicken with Pomodoro Sauce.
- all purpose flour
- kosher salt and freshly ground pepper
- boneless skinless chicken breasts
- extra virgin olive oil
- vodka
- reduced sodium chicken stock
- cream
- lemon juice
- cherry tomatoes
- salted butter
- chives
chef's cooking tips for chicken with pomodoro sauce
The prep and cooking time come in at a speedy 20 minutes. Who doesn't love a dinner that is so quick to make and is delicious?
- Generously season the flour with kosher salt and pepper.
- Make sure the pan is heated before adding the chicken. This will help the chicken achieve a lovely golden brown.
- Before adding the vodka, remove the pan from the flame so there are no flare ups.
- To avoid curdling the cream, make sure it is at room temperature before adding slowly to the sauce.
- Use the same pan to make the pomodoro sauce as the chicken was sauteed adds an extra layer of flavor to the sauce.
- Finish the sauce with a pat of butter to add a velvety smoothness.
With the recipe for Chicken with Pomodoro Sauce in hand, a quick, delicious and family favorite dinner is possible on the busiest of nights.
If you make this tasty and easy Chicken with Pomodoro Sauce recipe, I'd love hearing from you all. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I'll add the photos to my Insta stories as I love seeing all your creations and how you decorate the cake.
more one pan recipes
- Jalapeno Chicken and Broccoli Stir Fry
- Roasted Maple Salmon with Sweet Potatoes and Brussels Sprouts
- Thai Curry Chicken and Rice Bowls
- Chicken with Capicola and Chardonnay Wine Butter Sauce
Recipe
Chicken Pomodoro
Ingredients
- ½ cup all purpose flour
- Kosher salt and pepper
- 8 thin chicken cutlets about 1 ½ pounds
- 2 tablespoons extra virgin olive oil
- ⅓ cup vodka
- ¾ cup reduced sodium chicken stock
- 2 tablespoons cream ~ at room temperature
- 1 tablespoon lemon juice
- 1 ½ cups cherry tomatoes cut in half
- 2 tablespoons chives minced
Instructions
- Place flour in a shallow dish and season with salt and pepper. Dredge the chicken in the flour and set aside.
- Heat a large sauté pan over medium high heat and add the olive oil.
- When the oil begins to shimmer, sauté the chicken breasts in 2 or 3 batches for about 2 minutes per side. The chicken should be just cooked through and golden brown. Remove from pan and cover with foil to keep warm.
- Remove the sauté pan from the heat and the vodka. Return the sauté pan to the burner over medium heat and simmer for about 1 minute.
- Add chicken stock, cream, lemon juice, and tomatoes. Bring to a low boil and then simmer for 2 to 3 minutes or until the tomatoes just begin to soften.
- Add the butter to the pan and stir.
- Return chicken to pan and ladle sauce over the top.
- Sprinkle with the chives.
- Serve.
Notes
- Generously season the flour with kosher salt and pepper.
- Make sure the pan is heated before adding the chicken. This will help the chicken achieve a lovely golden brown.
- Before adding the vodka, remove the pan from the flame so there are no flare ups.
- To avoid curdling the cream, make sure it is at room temperature before adding slowly to the sauce.
- Use the same pan to make the pomodoro sauce as the chicken was sauteed adds an extra layer of flavor to the sauce.
- Finish the sauce with a pat of butter to add a velvety smoothness.
Hiede Vermilyer says
With it being summer we are in our RV a lot! I get tired of grilling and on rainy days I need a back up plan. This was perfect! I had all the ingredients and made it in an electric skillet! I had instant rice that comes in a pouch and cooks in a microwave- but I don’t use microwaves so I just put it in the sauce for a few minutes and it was great!
Amy Casey says
What a great idea! I'm so glad you enjoyed the recipe. Enjoy RVing!