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Photo of Tomato-Braised Chicken with Mushrooms by WW

Tomato-Braised Chicken with Mushrooms

1
Points® value
Total Time
1 hr 25 min
Prep
15 min
Cook
1 hr 10 min
Serves
4
Difficulty
Easy
Serve this recipe with baked potatoes, rice, or pasta to help soak up the delicious herby-tomato sauce.

Ingredients

Cooking spray

4 spray(s)

Uncooked boneless skinless chicken breast

1½ pound(s), 4 [5] oz pieces

Olive oil

2 tsp(s)

Onion

2 medium, thickly sliced

Garlic

2 clove(s), large, finely chopped

Button mushrooms

1½ cup(s), quartered

Carrots

2 medium, thickly sliced on a diagonal

Canned diced tomatoes

14½ oz

Canned tomato paste

2 tbsp(s)

Fresh parsley

2 sprig(s), 1 chopped and 1 for garnish

Store-bought chicken stock

1¼ cup(s)

Table salt

¼ tsp(s)

Black pepper

⅛ tsp(s)

Instructions

  1. Preheat the oven to 375°F.
  2. Coat a large nonstick skillet with cooking spray and heat over medium-high. Add the chicken and cook until browed, flipping once, 3 to 4 minutes per side. Transfer the chicken to an ovenproof casserole dish.
  3. In the same skillet, heat the oil. Sauté the onions and garlic until softened, 3 to 4 minutes. Add the onions to the casserole dish with the mushrooms, carrot, diced tomatoes, tomato paste, and parsley sprig.
  4. Pour the stock into the skillet and cook over medium heat, stirring to incorporate the pan juices, 1 to 2 minutes. Pour the stock into the casserole dish and gently stir. Season with salt and pepper and stir again.
  5. Place the casserole dish in the oven and cook until the chicken reaches an internal temperature of 165°F and the vegetables are tender, about 1 hour. Garnish with the chopped parsley and serve.
  6. Serving size: 1 piece of chicken and 1/4 of vegetables with sauce

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