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Savory Braised Chicken with Vegetables Recipe
Savory Braised Chicken with Vegetables Recipe photo by Taste of Home
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Savory Braised Chicken with Vegetables Recipe

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My braised chicken is a recipe my mom used to make when I was small. It tastes much more complicated than it actually is! —Michelle Collins, Lake Orion, Michigan
TOTAL TIME: Prep: 15 min. Cook: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 40 min.
MAKES: 6 servings

Ingredients

  • 1/2 cup seasoned bread crumbs
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons olive oil
  • 1 can (14-1/2 ounces) beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound fresh baby carrots
  • 1 pound sliced fresh mushrooms
  • 2 medium zucchini, sliced
  • Sliced French bread baguette, optional

Nutritional Facts

1 chicken breast half with 1 cup vegetable mixture (calculated without baguette): 247 calories, 8g fat (1g saturated fat), 63mg cholesterol, 703mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.

Directions

  1. Place bread crumbs in a shallow bowl. Dip chicken breasts in bread crumbs to coat both sides; shake off excess.
  2. In a Dutch oven, heat oil over medium heat. Add chicken in batches; cook 2-4 minutes on each side or until browned. Remove chicken from pan.
  3. Add broth, tomato paste and seasonings to same pan; cook over medium-high heat, stirring to loosen browned bits from pan. Add vegetables and chicken; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until vegetables are tender and a thermometer inserted in chicken reads 165°. If desired, serve with baguette. Yield: 6 servings.
Originally published as Savory Braised Chicken with Vegetables in Taste of Home November 2013


Reviews for Savory Braised Chicken with Vegetables

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (4)
3 Star
 (0)
2 Star
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MY REVIEW
Cook_aholic User ID: 797539 244990
Reviewed Mar. 6, 2016

"I used yellow squash to hold up a little more than the zucchini but did add the veggies later as someone suggested. I really liked this recipe because it's so versatile. Had to cut down on the salt for my hubby so used broth and tomato paste with no-salt added and a salt substitute for the salt it calls for. Good easy recipe."

MY REVIEW
ejshellabarger User ID: 3870843 216287
Reviewed Dec. 29, 2014

"I served this with garlic mashed potatoes. Yum!"

MY REVIEW
jazz6661 User ID: 6694870 153401
Reviewed Feb. 7, 2014

"This was wonderful. The chicken came out so juicy and the vegetables were wonderful. I made it exactly as stated and I wouldn't change a thing."

MY REVIEW
becky6319 User ID: 4496267 121512
Reviewed Nov. 4, 2013

"Yum. This is a very tasty one pot meal. I dipped the chicken in milk before the bread crumbs. The next time I'll add the zucchini and mushrooms a little later in the process."

MY REVIEW
grannysnail User ID: 743232 127883
Reviewed Oct. 23, 2013

"Excellent flavors, however the carrots & zucchini turned mushy when cooked with chicken for 25-30 minutes. When I make it next time, I'll add them in later so they won't over-cook. Good healthy dish!"

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