There is no better tomato braised chicken recipe than this one right here. When the weather starts to turn cold than some tomato braised chicken. It’s warm, hearty, full of flavor and best of all can be made in 1 pan in under an hour!
This recipe actually came to be when we were trying to think of some healthy alternatives to chicken parm. We wanted the same hearty type of meal, but without the breading and pasta that went along with the traditional recipe. Obviously, it’s morphed a little bit from there, but the result is all the same. You end up with juicy chicken (kept that way since “braised” means “cooked in liquid”), a thick and hearty, herb filled sauce, and some fluffy rice to soak it all up.
What to see what else I’ve got? Find more recipes for eating healthy.
Healthy Dinner Options: Tomato Braised Chicken Recipe
Chicken & Sauce
- 4 chicken breasts
- 14 oz crushed tomatoes
- 1 med white onion
- 2 cloves fresh garlic
- 3 slices bacon
- 1.5 cups chicken broth low sodium if possible
- 2 tbs oregano
- 1 tbs cilantro
- 2 tbs chopped Italian parsley
- 2 tsp smoked paprika
- salt & pepper to taste
- 2 cups basmati rice
- 3 cups chicken broth
- Salt, organo, olive oil to taste
Tomato Braised Chicken
- Pre-heat oven to 350*F
- Chop the bacon and add to oven safe sauce pan. Cook the bacon until almost done (but not crunchy) and remove from pan and set aside. Leave the rendered bacon fat.
- Chop chicken breasts in half, season with salt/pepper and sear in the bacon fat, lightly browning all sides. Remove from pan and set aside.
- Chop the onion and garlic and toss into the same pan, add smoked paprika, salt and pepper. Cook until onion begins to caramelize.
- Add in chicken broth and scrape fond off bottom of the pan. Reduce just slightly, 1-2 minutes.
- Add in crushed tomatoes, oregano, cilantro, parsley and some more salt and pepper. Cook for 1-2 minutes, then remove from heat.
- Add in chicken breast and bacon, coating both sides of the breast.
- Put the whole pan in the preheated oven for 40 minutes. Flip the breasts every 10 minutes throughout cooking.
- Rinse the rice with cold water, then add to a pot containing 3 cups of chicken or vegetable broth.
- Add in some salt, a touch of olive oil and oregano.
- Cover and cook on med-high until the liquid is no longer visible when the rice is moved out of the way of the bottom of the pan.