One Pot Chicken Pomodoro
This one pot chicken pomodoro has a bright fresh flavor and is a fabulous weeknight meal. Pair with a salad to round out dinner.
Ingredient
- 1 pound thinly sliced skinless, boneless chicken breasts
- 1 teaspoon salt
- 1 teaspoon garlic granules
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil, divided
- 1 shallot, minced
- 4 cloves garlic, minced
- 1 (28 ounce) can can crushed tomatoes
- 1/2 teaspoon salt
- 1 teaspoon white sugar
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon chopped fresh basil
- 1 3/4 cups chicken broth
- 1/4 cup pinot grigio
- 16 ounces conchiglie pasta
Direction
- Gather all ingredients. Heat a deep cast iron skillet over medium heat.
- Ingredients to make one pot chicken Pomodoro
- Season chicken breasts with salt, garlic, and Italian seasoning.
- A cutting board with chicken breasts topped with salt, garlic, and Italian seasoning
- Pour 2 teaspoons oil into the skillet. Once hot, add chicken. Cook until golden, turning once, about 4 minutes per side. Move chicken to one side of the skillet.
- A large cast iron skillet with a stack of browned chicken breasts pushed to one side of the skillet
- Pour remaining oil into the skillet. Add minced shallot; cook until softened, about 3 minutes. Add the garlic, stir until fragrant, about 1 minute.
- A cast iron pan with browned chicken breasts pushed to one side of the pan, with minced garlic and shallots cooking on the other side of the pan
- Add the crushed tomatoes, salt, sugar, red pepper flakes, and basil. Pour in chicken broth and wine. Stir to combine.
- A cast iron skillet with browned chicken breasts in tomato-wine sauce
- Add pasta to the skillet. Nestle chicken pieces on top of pasta. Reduce heat to medium-low. Cover, and cook until pasta is tender with a bite, about 8 minutes. Taste and adjust seasoning; serve immediately.
