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Savory Braised Chicken with Vegetables

Total Time

Prep: 15 min. Cook: 40 min.

Makes

6 servings

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
Savory Braised Chicken with Vegetables Recipe photo by Taste of Home

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

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.

Nutrition 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.

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