Healthy Chicken Pomodoro Skillet is a simple, rustic one-pan meal featuring juicy chicken simmered in a fresh tomato garlic sauce and finished with herbs and a touch of olive oil. It’s light, flavorful, and comes together quickly with wholesome ingredients I usually have on hand. Perfect for weeknight dinners, this dish feels elegant yet effortless.
Why You’ll Love This Recipe
I love how this recipe delivers restaurant-style flavor without the heaviness. It’s made with lean protein, fresh tomatoes or crushed canned tomatoes, and a handful of pantry staples. The sauce is bright and garlicky, the chicken is tender, and everything cooks in one skillet—so cleanup is easy too. I serve it over zucchini noodles, pasta, or rice for a healthy and satisfying meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs
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Salt and black pepper
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Olive oil
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Garlic, minced
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Cherry tomatoes or canned crushed tomatoes
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Tomato paste
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Onion, finely diced
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Dried oregano
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Fresh basil or parsley, chopped
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Red pepper flakes (optional, for a little heat)
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Fresh spinach (optional, for added greens)
Directions
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I season the chicken with salt and pepper on both sides.
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I heat olive oil in a large skillet over medium heat and sear the chicken for 4–5 minutes per side until golden and mostly cooked through. I remove it and set it aside.
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In the same skillet, I sauté the onion for 2–3 minutes, then add the garlic and cook until fragrant.
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I stir in the tomatoes, tomato paste, oregano, and red pepper flakes. I let it simmer for 5–7 minutes to thicken slightly.
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I return the chicken to the skillet, nestle it into the sauce, and cover. I simmer everything for another 7–10 minutes until the chicken is fully cooked.
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I stir in fresh basil and spinach (if using), then serve hot with my favorite side.
Servings and timing
This recipe makes about 4 servings. It takes around 10 minutes to prep and 20–25 minutes to cook, so it’s ready in under 40 minutes.
Variations
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I add chopped zucchini, bell peppers, or mushrooms to bulk up the veggie content.
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For extra protein, I top it with a spoonful of cottage cheese or a sprinkle of grated parmesan.
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I use chicken thighs for a juicier, richer version.
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Sometimes I blend the tomato sauce if I want a smoother texture.
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I swap basil for parsley or thyme depending on what I have.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently in a skillet or microwave until the chicken is heated through. The sauce actually gets better after sitting, making this perfect for meal prep.
FAQs
Can I use canned tomatoes?
Yes. I often use canned crushed or diced tomatoes when fresh ones aren’t in season. Just make sure to choose low-sodium options and adjust the seasoning to taste.
What’s the best chicken cut for this?
I usually go with boneless, skinless chicken breasts for a leaner option, but thighs work well for more flavor and moisture.
Is this recipe low-carb?
Yes, as written it’s naturally low in carbs. I serve it with cauliflower rice or zucchini noodles to keep it low-carb friendly.
Can I make this dairy-free?
It’s already dairy-free unless I add cheese at the end. I keep it light and fresh with herbs and olive oil.
What sides go best with it?
I love it with steamed veggies, roasted potatoes, quinoa, or pasta. It’s also great over a bed of greens for a lighter option.
Conclusion
Healthy Chicken Pomodoro Skillet is one of my favorite easy dinners—full of bold flavor, tender chicken, and a zesty tomato sauce that tastes like it simmered all day. Whether I’m cooking for the family or just want a quick and healthy meal, this one-pan recipe never lets me down.
