Braised Chicken with Fire-Roasted Tomatoes

  • Yield 6 servings
  • Prep 5 mins
  • Cook 36 mins

A saucy, savory, skillet full of full-flavored chicken.

Braised Chicken with Fire-Roasted Tomatoes
Photography: Mark Boughton / Styling by Teresa Blackburn


1 (14-ounce) can diced fire-roasted tomatoes
3/4 cup reduced-sodium chicken or vegetable broth
1 1/2 tablespoons tomato paste
1 1/2 teaspoons grated orange rind
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
6 boneless, skinless chicken breasts (5 ounces each)
2 tablespoons seasoned dry breadcrumbs
2 tablespoons extra-virgin olive oil, divided
1/2 green bell pepper, cut into thin strips (about 1 cup)
1 onion, vertically sliced (about 1 cup)
1 (8-ounce) package sliced mushrooms
3/4 cup shredded provolone or mozzarella cheese


  1. Combine tomatoes, broth, tomato paste, orange rind, salt and pepper in a large bowl; set aside.
  2. Lightly coat chicken with breadcrumbs. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook until golden brown, about 6 minutes per side. Remove to a plate.
  3. Heat remaining oil in skillet. Add green pepper, onion and mushrooms; sauté 7 to 12 minutes, or until mushroom liquid evaporates and vegetables are tender.
  4. Return chicken and any juices to pan; spoon vegetables over top. Add tomato mixture. Cover, bring to a boil; reduce heat and simmer until chicken is done, about 15 minutes. Sprinkle with cheese; cover and cook until cheese melts, about 1 minute.

Recipe by Jean Kressy.



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