Tender Tomato Chicken Breasts

Tender Tomato Chicken Breasts

84 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Erin
Recipe by  Erin

“This is a light, juicy, flavorful dish. Being a mom of a 7 month old, I've learned to take a lot of shortcuts and still be able to cook quality food. This is quick, easy, and tasty. If you absolutely must use fresh veggies, that's ok, but frozen veggies, in my opinion, work a little bit better. Serve with rice, if desired. To kick it up a bit, add chopped green peppers in with the tomatoes.”

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Ingredients

Adjust Servings

Original recipe yields 3 servings

Directions

  1. Heat the oil in a skillet over medium heat. Season chicken breasts on both sides with pepper and onion powder, and arrange in the skillet. Cook 2 minutes on each side, just until browned. Pour tomatoes and reserved liquid over the chicken. Pour in broth. Cover skillet, and continue cooking 15 minutes on each side, until chicken juices run clear.
  2. While the chicken is cooking, place the frozen mixed vegetables and water in a pot. Scoop about 3/4 cup liquid from the skillet, and mix into the pot. Bring to a boil, and cook 5 minutes, or until vegetables are tender; drain. Arrange chicken breasts over the vegetables, and drizzle with liquid from the skillet to serve.

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Reviews (84)

Rate This Recipe
IndyDiva79
274

IndyDiva79

I put all the ingredients in the crock pot before work. When I came home, the house smelled wonderful! I followed the recipe as written (except I used diced tomatoes pre-seasoned with basil, garlic and oregano). A definite keeper! Tastes great over rice!

Lisa
150

Lisa

I think the publisher of this recipe made a mistake when stating to use a TABLESPOON of pepper and 3 TABLESPOONS of onion powder??? I just seasoned the meat to my taste adding just a little extra pepper & onion powder and used all the liquid from the canned tomatoes. I also added a level tablespoon of sugar & salt to taste after adding all liquids. Omitted the frozen vegetables and just served with white rice and drizzled some of the liquid on the rice. All in all it came out superb and is definitely a keeper.

Jenny
92

Jenny

I ended up not having the chicken broth so i just used the sauce from the tomatoes and i'm not a big fan of the onion powder so i used adobo instead either way it came out terrific it was very tender and i punctured the meat to allow everything to soak into it. my boyfriend loved it so really that is all that matters!! :) this is def on the top of my list of recipes!

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Nutrition

Amount Per Serving (3 total)

  • Calories
  • 325 cal
  • 16%
  • Fat
  • 8.3 g
  • 13%
  • Carbs
  • 36.2 g
  • 12%
  • Protein
  • 30 g
  • 60%
  • Cholesterol
  • 64 mg
  • 21%
  • Sodium
  • 1302 mg
  • 52%

Based on a 2,000 calorie diet

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