Weeknight meal that is simple and excellent.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 1 teaspoon ground cinnamon
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon cumin
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- 3 (5 ounce) skinless, boneless chicken breasts
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 carrot, minced
- 1 stalk celery, minced
- 1 (8 ounce) package fresh mushrooms, sliced
- ½ cup dry white wine
- 1 (6 ounce) can tomato paste
- ½ cup low-sodium chicken stock
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- 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
| Calories | 372 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 5 g |
| Protein | 36 g |
| Saturated Fat | 3 g |
| Sodium | 1050 mg |
| Sugars | 12 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
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.
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!
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!
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.
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!
It was ordinary in my opinion. Made as directed.