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A delicious and nutritious way to eat chicken breasts! Since this makes a lot of sauce too, it's really great served over brown rice, garlic mashed potatoes--or my favorite, polenta! Top with a grating of Romano or Asiago cheese just before serving for the best results!

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Recipe Summary

prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Mix together cinnamon, salt, black pepper, oregano, cumin, garlic powder, and onion powder in a bowl. Pat the seasoning onto all sides of chicken. Reserve extra seasoning for sauce.

  • Heat vegetable oil in a large, oven-safe skillet over medium heat until oil begins to slightly shimmer. Place chicken breasts in skillet and cook until browned, about 3 minutes. Flip and cook an additional 3 minutes. Remove chicken breasts from pan and set aside.

  • Add onion, garlic, carrot, celery, and mushrooms to skillet. Cook until onions become slightly translucent, about 3 minutes. Add in wine and scrape browned bits off the bottom of the pan. Allow wine to reduce slightly, about 1 minute. Stir in tomato paste, chicken broth, and reserved seasoning. Cover skillet with aluminum foil or an oven-safe lid.

  • Bake in the preheated oven for 35 minutes. Uncover and bake until sauce is bubbling and chicken is no longer pink in the center, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts

372 calories; protein 35.9g; carbohydrates 22.6g; fat 13.2g; cholesterol 80.5mg; sodium 1050mg. Full Nutrition
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Reviews (6)

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Most helpful positive review

Rating: 4 stars
06/15/2019
When I saw this recipe it caught me in a mood where I wanted to try something new. I had most of the ingredients already so picked up some boneless skinless chicken breast on sale and started cooking. It turned out Delicious! I will make this A gain! Recommend trying this! Read More
(2)

Most helpful critical review

Rating: 2 stars
06/19/2020
it just tastes like chicken with tomato sauce. the amount of tomato paste recommended is way too much. i only did 1/4 cup chicken stock. i can't taste the spices at all. it's fine, but but it's chicken with plain tomato sauce. Read More
6 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
06/15/2019
When I saw this recipe it caught me in a mood where I wanted to try something new. I had most of the ingredients already so picked up some boneless skinless chicken breast on sale and started cooking. It turned out Delicious! I will make this A gain! Recommend trying this! Read More
(2)
Rating: 5 stars
06/09/2019
Made this for my daughter and son-in-law and we all loved it. Had it over brown rice but next time I will try it over polenta! Read More
Rating: 3 stars
06/10/2019
I made exactly as directed with exception of using olive oil vs vegetable oil paired with garlic mashers and it was just OK. Absolutely no WOW factor from anyone and as tomato paste is a thickener way too much of it for that small amount of liquid. Recipe states a lot of sauce but 1 cup total liquid isn't much at all so after the initial taste test making the recipe as directed I ended up adding way more broth and wine to thin the sauce to a normal consistency. Probably won't make again sorry. Read More
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Rating: 2 stars
06/19/2020
it just tastes like chicken with tomato sauce. the amount of tomato paste recommended is way too much. i only did 1/4 cup chicken stock. i can't taste the spices at all. it's fine, but but it's chicken with plain tomato sauce. Read More
Rating: 3 stars
06/08/2019
It was ordinary in my opinion. Made as directed. Read More
Rating: 5 stars
08/14/2019
YUM! This was really delicious! I made it according to this recipe. The sauce was wonderful, but a little too salty. A little too much cinnamon. The next time I make it for every two chicken breasts, I will double all the spices except for the cinnamon. I would double the garlic, veggies and stock. I would use low sodium broth. This would leave leftover sauce to be sopped up by crusty bread! Read More
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