Chicken Breasts in Tomato & Onion Sauce

  • 4 Bone-in chicken breasts
  • 1 Yellow bell pepper – sliced
  • 1 Spanish onion – sliced
  • 5 Roma tomatoes – diced (or 1 can of diced tomatoes)
  • 1/3 Cup – low sodium – organic chicken stock
  • 3 tbl Olive oil
  • Italian Seasoning
  • Salt
  • Pepper

Heat a large skillet with olive oil in medium-high heat. Season the skin side of the chicken breasts with salt, pepper and Italian seasoning and brown. While the skin side is browning, season the other side of the chicken breasts.

Once the skin side of the chicken breasts are golden brown, flip and begin to brown the other side. Add the onions, bell pepper and tomatoes and let scrape the bottom of the pan.

Add the chicken stock and reduce heat to medium-low and let simmer for about 12-15 minutes, until the chicken is fully cooked and serve.

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Sonia Chauhan
Apr 23, 2017 at 13:49:02
Your post excite me too cook this recipe. I really like it. Thank you for this recipe, hope I’ll be able to cook something like this sooner. I can’t wait until the weekend. Looking forward for more great stuff here. More power!
Rose Martine
Nov 6, 2020 at 10:09:29
Love this recipe! We use it quite often. I double the carrots and celery and add minced onion flakes to it and use Uncle Ben's Wild Rice. After a couple hours check it to see if it needs a little bit more water added. Regards <a href="">Rose Martine</a>
Harold Burton
Jun 27, 2021 at 09:12:20
I can only guess, since I haven't made it that way. I would use about 2 cups chicken stock to simmer the ingredients on the stove, then add the coconut milk when the sweet potatoes are tender. Be sure the stock is mostly cooked away before you add the coconut milk. <a hrefs=""> Harold Burton </a>
Kelly Hubbard
Sep 7, 2021 at 17:50:53
When my kids were little, my favorite things to cook/bake with them were cookies and pancakes! I think if the kids know they will like the end product, they will be more interested in the process. Of course, who doesn’t like cookies and pancakes?