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Contadina® Stove-Top Tomato Braised Chicken

Rated as 4 out of 5 Stars

"Browned chicken thighs are simmered with chopped veggies in a rich tomato sauce with fresh herbs for a quick and hearty dinner."
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45 m servings 696
Original recipe yields 6 servings


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  1. Season chicken with salt and pepper. Heat oil in a deep 12-inch skillet over medium-high heat. (Omit oil if leaving skin on).
  2. Brown chicken on both sides, about 5 minutes, working in batches, if needed. Remove chicken from pan and set aside. Add onion, carrots and celery to pan. Cook over medium heat until softened, about 3 minutes. Add garlic, thyme and oregano; cook 2 minutes, stirring frequently.
  3. Stir in tomatoes and tomato paste. Add broth; bring to a boil; reduce heat and simmer 3 minutes.
  4. Return chicken to pan. Cover and simmer on low heat 25 minutes or until chicken is no longer pink inside (165 degrees F internal temperature). If desired, remove chicken from pan and simmer sauce on high heat for a few minutes until slightly thickened. Serve over polenta, pasta or mashed potatoes.

Nutrition Facts

Per Serving: 696 calories; 36.3 30.4 57.9 191 1424 Full nutrition

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Read all reviews 5
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Made this mostly following the recipe... I did wing it a bit and didn't really measure stuff. But it came out fantastic. My husband is a chef and he LOVED it. My 5 yo daughter had a friend over...

Made this with no changes and it turned out great! The only thing is that it took a bit longer than expected

Delicious! My family enjoyed this very much. My only change was in using dried thyme and oregano. It's easy enough to make, too. Next time, I will skin the chicken, though.

flavor cooked out of it,

A bit too watery. Tastes like a bland version of chicken cacciatore, without the delicious peppers.