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Skillet Chicken

I found this basic recipe in a package of chicken breasts purchased from the grocery store. I made changes because my husband and I like more sauce than the original recipe provided. For company, this dish can easily be doubled. -Wandalean Reagan, Baltimore, Maryland
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 1 tablespoon butter
  • 1 small onion, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon pepper
  • Hot cooked rice


  • In a large skillet, brown chicken in butter. Add onion; saute until tender. Stir in the tomatoes, Worcestershire sauce, mustard, salt and pepper. Bring to a boil over medium heat. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear. Serve with rice.
Nutrition Facts
1 each: 297 calories, 10g fat (5g saturated fat), 109mg cholesterol, 1058mg sodium, 15g carbohydrate (9g sugars, 4g fiber), 37g protein.

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  • jglenetski
    Feb 18, 2013

    No comment left

  • karemel1
    Aug 8, 2012

    A winning combination: it was easy and delicious. I will most definitely make this again.

  • leserenity
    Apr 14, 2010

    This was super simple! I served it with a rice blend and cucumber slices. I added fresh spinach to the chicken in those last five minutes of cooking. It was a perfect addition.P.S. No Worcestershire? Use A-1 or stir-fry sauce (ask me how I know!)

  • randumbredhead
    Apr 14, 2010

    I enjoyed this dish. The only thing was that I didnt have plain tomatoes, I had italian flavored tomatoes. I think the recipe might be bland without the flavored tomatoes. I liked the pairing of chicken and Worchestershire sauce, normally I wouldnt think the two go together, but I liked it!

  • amanda
    Jul 2, 2006

    No comment left

  • mariposa767
    Apr 15, 2006

    No comment left