This Healthy Chicken Pomodoro One-Pot Skillet is a tasty way to enjoy dinner without the mess! Juicy chicken meets fresh tomatoes and herbs, all cooked in one pan.
You know it’s a win when cleanup is a breeze! I love how all the flavors come together so easily. Plus, it’s a great way to sneak in veggies without anyone noticing! 🍅
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect here for their lean meat. You could try thighs for a bit more flavor or even go with tofu for a vegetarian option.
Cherry Tomatoes: These are sweet and juicy. If you don’t have them, canned diced tomatoes work great, or even regular tomatoes diced up. Just make sure to adjust cooking time to allow them to break down nicely.
Yellow Onion: Adds sweetness to the base. If you’re looking for a milder taste, you can use a sweet onion like Vidalia or a shallot for a slightly different flavor profile.
Herbs: Dried oregano and basil bring wonderful flavors. Fresh herbs are even better if you have them! For a twist, try thyme or rosemary.
Parmesan Cheese: This is optional but adds a great touch. If you’re dairy-free, nutritional yeast can add that cheesy flavor.
How Do I Get the Chicken Perfectly Cooked?
Cooking chicken to perfection requires a bit of attention, but it’s straightforward! Here’s how you can ensure juicy chicken every time:
- Season well! Don’t skip the salt and pepper; it makes a huge difference in flavor.
- Don’t overcrowd the pan. Cook in batches if necessary to get that lovely sear.
- Use a meat thermometer! The chicken should reach an internal temperature of 165°F (75°C) to be safely cooked.
- Let it rest for a few minutes after cooking. This helps keep the juices inside, so it stays moist.
By following these simple steps, your chicken will be deliciously cooked and not dry!
How to Make Healthy Chicken Pomodoro One-Pot Skillet
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
For the Sauce:
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1 can (14 oz) diced tomatoes (optional to enhance tomato sauce)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1/2 cup low-sodium chicken broth or water
For Garnishing:
- Fresh basil leaves, chopped, for garnish
- 2 tablespoons freshly grated Parmesan cheese (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and 30 minutes of cooking. In total, you’ll need around 40 minutes to have a delicious, healthy dinner ready to serve!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by seasoning the chicken breasts generously with salt and pepper on both sides. This adds flavor right from the start!
2. Sear the Chicken:
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken breasts. Sear them for about 4-5 minutes on each side until they’re golden brown but not fully cooked. Once done, take them out of the skillet and set aside.
3. Sauté the Vegetables:
In the same skillet, add your chopped onion and sauté it for 2-3 minutes until it’s softened. Next, add the minced garlic and cook for another 30 seconds just until it gets fragrant. We want to fill the kitchen with that wonderful aroma!
4. Add the Tomatoes and Spices:
Now it’s time to add the halved cherry tomatoes and canned diced tomatoes (if you’re using them). Stir in the oregano, basil, red pepper flakes, salt, and pepper. This mix is going to burst with flavor!
5. Simmer the Sauce:
Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 5 minutes until the tomatoes soften and the sauce begins to thicken. Stir occasionally to combine all those delicious flavors.
6. Cook the Chicken Through:
Nestle the previously seared chicken breasts back into the skillet among the tomato sauce. Cover the skillet and reduce the heat to low. Let it simmer for another 10-15 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
7. Final Touches:
Once cooked, remove the skillet from heat. To finish, sprinkle freshly grated Parmesan cheese over the top and garnish with chopped fresh basil. It’s looking and smelling amazing!
8. Serve and Enjoy:
Serve your Chicken Pomodoro warm, spooning the lovely tomato sauce generously over each piece of chicken. Enjoy this healthy, tasty, and simple one-pot meal that’s bursting with fresh tomato flavor and herbs!
FAQ for Healthy Chicken Pomodoro One-Pot Skillet
Can I Use Frozen Chicken Breasts Instead?
Yes, you can use frozen chicken breasts! Just make sure to thaw them completely before cooking. The best way to thaw is in the fridge overnight or by submerging them in cold water in a sealed plastic bag.
What Can I Substitute for Fresh Tomatoes?
If you don’t have fresh cherry tomatoes, canned diced tomatoes are a great alternative. Just adjust the additional cooking time to let the flavors meld together. You can also use other types of fresh tomatoes, chopped into small pieces.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up on the stovetop over low heat, adding a splash of chicken broth if needed to loosen the sauce.
Can I Make This Recipe Ahead of Time?
Certainly! You can prepare the chicken and sauce in advance, store it in the fridge, and simply reheat when you’re ready to eat. Just ensure the chicken reaches the proper internal temperature after reheating.
