Chicken Pomodoro Recipe with Burst Cherry Tomatoes (One Pan!)

Name: Chicken Pomodoro Recipe with Burst Cherry Tomatoes (One Pan!)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1½ to 2 pounds boneless skinless chicken breasts (3 to 4 breasts); 2 teaspoons kosher salt; 1 teaspoon Italian seasoning; 1 teaspoon onion powder; 1 teaspoon garlic powder; ½ teaspoon black pepper; 2 tablespoons olive oil; 1 large shallot (diced); 8 cloves garlic (minced); ¼ to ½ teaspoon red pepper flakes (to taste); 1½ pounds cherry tomatoes (about 4 cups, left whole); ½ to 1 teaspoon kosher salt (to taste); ¼ to ½ teaspoon black pepper (to taste); ¾ cup dry white wine (6 ounces, such as pinot grigio or sauvignon blanc — avoid oaky chardonnays); 3 to 4 sprigs fresh oregano (optional); Handful of fresh basil (torn)

Instructions

Prep:15minCook:40min

Our Chicken Pomodoro is made with fresh cherry tomatoes instead of canned sauce. Chicken breasts are seasoned and seared until golden, then set aside while shallot, garlic, and red pepper flakes soften in the pan. Whole cherry tomatoes go in next and blister until their skins split, releasing their juice. White wine reduces around them into a glossy sauce with no flour or cream needed. Smash about half the tomatoes, stir in torn basil, and return the chicken to finish under a lid. One skillet, about an hour, and enough sauce to serve over linguine or with crusty bread. A summer weeknight dinner that tastes like more work than it is.

Updated at: Sun, 13 Sep 2026 17:36:19 GMT