Chicken In Tomato Sauce
This chicken in tomato sauce recipe features pan-seared chicken breasts cooked to a tender perfection and then quickly broiled with mozzarella cheese and a sauce of fresh tomatoes, onion, garlic, and butter.
Servings: 4
Ingredients
- 4 (1 pound, total) boneless skinless chicken breasts, about ½-inch thick
- cooking oil spray
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sweet paprika
- salt and freshly ground black pepper, to taste
- 1 tablespoon vegetable oil, or avocado oil
- 1½ tablespoons butter, divided
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 3 to 4 fresh tomatoes, about 1 pound, chopped (or 14.5 ounces canned fire roasted diced tomatoes)
- ½ cup low sodium chicken broth or dry white wine
- 4 cups fresh baby spinach
- 1 to 1 ½ cup shredded mozzarella cheese
- fresh chopped parsley, for garnish
Instructions
- Preheat the oven to BROIL and lightly spray chicken breasts with cooking oil.
- In a small mixing bowl combine basil, oregano, garlic powder, onion powder, sweet paprika, salt, and pepper. Rub the chicken breasts with the seasoning mix.
- Heat vegetable oil and ½ tablespoon butter in a large, 12-inch oven-safe skillet set over medium heat. Add chicken to the hot oil and cook for 5 to 7 minutes on each side or until cooked through and browned. Cooking time depends on the thickness of the chicken breasts. Chicken is cooked through when internal temperature registers at 165˚F. Use an Instant Read Thermometer for accuracy. Remove the cooked chicken from the skillet and set aside; keep covered.
- Add the remaining butter to the skillet and melt over medium heat. Add onion and cook for 2 minutes, or until it starts to soften. Stir in garlic and cook for 15 seconds or until fragrant.
- Add the tomatoes, increase heat to medium-high, and continue to cook for 4 to 5 minutes or until the tomatoes break down and release their juices. If using canned tomatoes, cook until heated through and bubbling.
- Stir in the chicken broth or wine and cook for 3 minutes. Add the spinach and cook for a minute, or until the spinach is wilted. Transfer the chicken back to the skillet and top each chicken breast with shredded cheese.
- Broil in the oven for 2 to 3 minutes or until the cheese is melted. Remove from oven, garnish with parsley, and serve.
Nutrition
Calories: 329kcal | Carbohydrates: 10g | Protein: 33g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 106mg | Sodium: 384mg | Potassium: 904mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4059IU | Vitamin C: 25mg | Calcium: 205mg | Iron: 2mg
