One Pot Chicken Pomodoro

This one pot chicken pomodoro features boneless chicken, a bright, fresh-flavored tomato sauce, and pasta, cooked all in one deep skillet. It is a fabulous weeknight dish.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Course: Dinner, Entree, Pasta

Cuisine: Italian

Calories: 356

Ingredients Method Nutrition

Ingredients

1 pound thinly sliced skinless, boneless chicken breasts
1 teaspoon salt
1 teaspoon garlic granules
1 teaspoon Italian seasoning
2 tablespoon olive oil, divided
1 shallot, minced
4 cloves garlic, minced
1 28 ounce 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 cup chicken broth
1/4 cup pinot grigio
16 ounce conchiglie pasta

Method

Gather all ingredients. Heat a deep cast iron skillet over medium heat.
Season chicken breasts 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.
Pour remaining oil into the skillet. Add minced shallot; cook until softened, about 3 minutes. Add the garlic, stir until fragrant, about 1 minute.
Add the crushed tomatoes, salt, sugar, red pepper flakes, and basil. Pour in chicken broth and wine. Stir to combine.
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.