Name: Chicken Pomodoro | Keto, Low-Carb, Gluten-Free
Prep time: 5 min
Cook time: 21 min
Total time: 26 min
Yield: 5
Cuisine: Italian
Ingredients: Mozzarella Pearls, to taste; Shaved Parmesan, to taste; 2 Pounds Chicken Breast (boneless, skinless) - thinly sliced or pounded to 1/4 inch thickness; Salt; Pepper; Smoked Paprika; Avocado Oil Spray (or preferred high-heat cooking oil); 1/2 cup White Wine; 1/2 Yellow Onion (medium), diced; 1 tablespoon Garlic Paste; 10 oz. Cherry Tomatoes, halved; 1.5 teaspoons Italian Seasoning; 1/2 Lemon, juiced; 1/2 teaspoon Sugar (or substitute such as Swerve sweetener); 1 cup Low Sodium Chicken Broth; 3 tablespoons Chopped Fresh Basil Leaves

This light and fresh Chicken Pomodoro is keto-friendly, low-carb, and gluten-free. It is a delicious Italian favorite that can quickly come together on a busy weeknight using staple ingredients.

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Chicken Pomodoro | Keto, Low-Carb, Gluten-Free in a black skillet — Chicken Pomodoro | Keto, Low-Carb, Gluten-Free

Peace, family!

Let me tell you why you’re going to love this delicious Chicken Pomodoro

Light and Fresh: This dish is perfect for spring and summer. It’s light and fresh without compromising on the flavor.
Perfect Weeknight Meal: This meal is unfussy and easy to incorporate into busy weeknights when you simply need to get dinner put on the table
Fast and Easy to Make: This recipe comes together in under 30 minutes. No tending to a long and complicated dish.
Italian Flavors: Who doesn’t love Italian food?
Customizable: Add cheese; don’t add cheese. Stir in some fresh spinach leaves. The world is yours.
One Pan Meal: Who wants to do a ton of dishes? Not me, friend. I’m guessing neither do you. One pan is all you need for this dish to come together.

What is Chicken Pomodoro?

In the Italian language “pomoro” translates to “tomato.” Chicken pomodoro simply refers to chicken that has been cooked in a rich tomato sauce with herbs, most often basil. It is often served as pasta al pomodoro both with and without chicken. A restaurant near me even has a chicken pomodoro melt/sandwich.

Is Chicken Pomodoro Keto-Friendly?

This recipe contains just 6 net grams of carbohydrates per serving making it low-carb and keto-friendly. Furthermore, it’s gluten-free. This recipe can easily be modified to fit the Whole30 protocol as well. Simply omit the cheese and sweetener and deglaze with broth instead of white wine.

Which Cut of Chicken Should I Use?

I purchased chicken breast that has already been thinly sliced. You can also slice the chicken breasts yourself. This allows for quick and even cooking. If you have thick cut chicken breast and don’t want to slice them, simply use a kitchen mallet/meat tenderizer to pound them to ¼-inch thickness.

What Other Ingredients Do I Need?

Salt, Pepper, Smoked Paprika – for seasoning the chicken breast
Spray Oil – any high heat cooking spray. I prefer the use of avocado oil
Yellow Onion – diced
Garlic Paste – you can also use fresh garlic
Lemon – the juice of half a large lemon
White Wine – look for a dry, crisp white wine (pinot grigio, sauvignon blanc, chardonnay)
Cherry Tomatoes – sliced in half. I like to add more after the sauce is done cooking so that some are still intact for added texture.
Fresh Basil – roughly chopped
Italian Seasoning/Dried Herb Blend
Sugar – or any substitute such as Swerve.
Chicken Broth – I like to opt for a brand with low or no sodium.

Optional Ingredients

Mozzarella Pearls
Shaved Parmesan – for topping

What Tools Do I Need?

Cutting Board – for slicing the chicken, slicing the cherry tomatoes, dicing the onion, and chopping the basil
Sharp Knife – this will ensure even cuts
Large Skillet – big enough to hold the chicken and the sauce
Tongs – to flip the chicken as it cooks
Silicon Spatula – for stirring
Plate – for resting the chicken
Instant Read Meat Thermometer (optional) – for checking the internal temperature of the chicken

How Do I Make Chicken Pomodoro?

Begin by patting the chicken breasts dry and generously seasoning both sides with salt, pepper, and smoked paprika.
In a large skillet over high heat, spray with the cooking oil, and allow to heat until it begins to sizzle.
Add the chicken breasts to the skillet and sear for 3 minutes per side, until golden brown. Remove the chicken from the skillet and set aside on a plate.

Deglaze the skillet with a little of the white wine, as needed.
Reduce the heat to medium and add the onion and garlic to the pan and cook, stirring frequently, until the onion is translucent – about 4 minutes.
Add the cherry tomatoes, Italian seasoning, sugar, and chicken broth. Allow to cook for 5-6, stirring frequently as the tomatoes break down.

Stir in the fresh basil.
Taste the sauce and add salt and pepper, to taste.
Add the chicken to the sauce, and simmer for an additional 5 minutes. The internal temperature of the chicken should read 165° F on an instant read thermometer. If desired tuck mozzarella pearls (to taste) into the sauce with the chicken.

Top with Parmesan Cheese, as desired.

Suggested Sides:

Caesar Salad
Zoodles
Pasta
Mashed Cauliflower
Garlic Toast

Chicken Pomodoro pin image for Pinterest. Text reads Chicken Pomodoro. Keto, low-carb, gluten-free. @agirlcalledadri

Try it out and let me know what you think! When you make it, be sure to snap a pic and tag me on Instagram or Facebook!

Peace,

Adri

Can’t make this right now? Pin it to your favorite Pinterest board for later! Connect with me via Pinterest while you’re there!

5-6 servings

Chicken Pomodoro | Keto, Low-Carb, Gluten-Free

Prep Time: 5 minutes

Cook Time: 21 minutes

Total Time: 26 minutes

This light and fresh Chicken Pomodoro is keto-friendly, low-carb, and gluten-free. It is a delicious Italian favorite that can quickly come together on a busy weeknight using staple ingredients.

Ingredients

2 Pounds Chicken Breast (boneless, skinless) - thinly sliced or pounded to 1/4 inch thickness
Salt
Pepper
Smoked Paprika
Avocado Oil Spray (or preferred high-heat cooking oil)
1/2 cup White Wine
1/2 Yellow Onion (medium), diced
1 tablespoon Garlic Paste
10 oz. Cherry Tomatoes, halved
1.5 teaspoons Italian Seasoning
1/2 Lemon, juiced
1/2 teaspoon Sugar (or substitute such as Swerve sweetener)
1 cup Low Sodium Chicken Broth
3 tablespoons Chopped Fresh Basil Leaves

Optional

Mozzarella Pearls, to taste
Shaved Parmesan, to taste

Instructions

Pat the chicken breasts dry and generously seasoning both sides with salt, pepper, and smoked paprika.

In a large skillet over high heat, spray with the cooking oil (coating the entire skillet), and allow to heat until it begins to sizzle.

Add the chicken breasts to the skillet and sear for 3 minutes per side, until golden brown. Remove the chicken from the skillet and set aside on a plate.

Deglaze the skillet with white wine.

Reduce the heat to medium and add the onion and garlic to the pan and cook, stirring frequently, until the onion is translucent - about 4 minutes.

Add the cherry tomatoes, Italian seasoning, lemon juice, sugar, and chicken broth.

Allow to cook for 5-6, stirring frequently as the tomatoes break down.

Stir in the fresh basil.

Taste the sauce and add salt and pepper, to taste.

Add the chicken to the sauce, and simmer for an additional 5 minutes. The internal temperature of the chicken should read 165° F on an instant read thermometer.

If desired tuck mozzarella pearls (to taste) into the sauce with the chicken.

Top with Parmesan Cheese, as desired.

Chicken Pomodoro | Keto, Low-Carb, Gluten-Free

What is Chicken Pomodoro?

Is Chicken Pomodoro Keto-Friendly?

Which Cut of Chicken Should I Use?