Chicken in a Pot

Chicken in a Pot


"This dish uses just one skillet to prepare. Quick, easy and delicious. Tomato paste and chicken broth combine to make a tasty sauce. Garnish with fresh parsley."


40 m servings 206 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 402 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside.
  2. Dredge the chicken in the bread crumbs, coating well. Heat the oil in a large skillet over medium high heat. Saute the chicken in the oil for 2 minutes per side, or until lightly browned.
  3. Add the reserved broth mixture and the mushrooms to the skillet and bring to a boil. Then cover, reduce heat to low and simmer for 20 minutes. Remove chicken and set aside, covering to keep it warm.
  4. Bring broth mixture to a boil and cook for 4 minutes, or until reduced to desired thickness. Spoon sauce over the chicken and serve.
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  1. 351 Ratings


This is a fantastic dish! My husband ate his over rice and I had mine over whole grain pasta. Served with a green bean and carrot mixture (French blend of Haricot Vert Green Beans, Wax Beans, ...

I was confused by whether the ingredient is tomato paste or tomato sauce - if you read closely, you'll see both are mentioned. I decided to use paste, and it seemed to work. I pounded the breast...

This was VERY tasty. My husband LOVED it as well. I do agree with the other reviewer that it was not enough, and also put this on top of rice. I would also recommend doubling the sauce recipe...

At home alone one night and did not want to make a big fuss over dinner. This was great. It was super quick! Next time I will omit the bread crumbs due to they really did nothing for the dish...

Yummmm-Yummmm. Only critique I have of this dish is that it may not be enough-I have tried it on both beds of pasta (angel hair) and rice with great success. The sause rocks.

While I was making this, all of a sudden, I had a memory of my mother making this same dish when I was little. So this gets 5 stars for not only tasting great, but bringing back memories! I us...

I enjoyed this recipe very much. i added a 1/4 cup of red wine and used cornstarch at the end to thicken the sauce. served with rice... a keeper!

Delicious! Quick and easy, too. I more than doubled the sauce, as well as the garlic. Having an abundance of potatoes from our summer garden, I served with mashed potatoes (with lots of sauce) ...

Well, the next day I had half a can of tomato paste left, so I made this again, with some variation. I just used water instead of the chicken broth (the broth made it too salty), I added onion ...