Tender and juicy Napa Valley Chicken is baked in a sweet and savory tomato, onion, and garlic sauce. This is sure to become a family favorite!
Napa Valley Chicken
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Napa Valley Chicken is one of my very favorite chicken dishes from my childhood. It’s so flavorful, easy to throw together, and always turns out so tender and juicy.
This Napa Valley Chicken dish is made with just a few simple ingredients and is easy to throw together. Serve it over rice with a spoonful of the yummy sauce and a side of steamed broccoli or asparagus and you’ve got an awesome healthy meal for the family. I have a distinct memory of coming home after a field hockey game and eating a big plate of this yummy chicken and rice and feeling so grateful my mom always made us such good meals.
How to make Napa Valley Chicken:
You’ll first start out by seasoning the chicken with salt and pepper and then dredge it in flour. Next, you’ll brown both sides of the chicken in oil in the bottom of a large pot. This takes about 2 minutes per side.
At this point you can start to preheat the oven to 350 degrees F.
To avoid dirtying more pans, remove the chicken from the pot and set on a plate. Then you’ll add it a couple more tablespoons oil and the onions, cooking them until tender. You’ll finish making the sauce by adding in the garlic, wine (If using. I don’t use it.), chicken broth, brown sugar, and crushed tomatoes. Bring the sauce to a boil and then add the chicken back in. You’ll want to makes sure all the chicken is submerged in the sauce. Pop the pot into the oven and let it bake for 40-50 minutes until the chicken is done and the sauce is slightly thickened.
While the chicken is baking, make the rice and any side dishes.
What to serve with Napa Valley Chicken:
I highly recommend eating this chicken over rice. We like white rice but you can definitely use brown rice if you want to get in more whole grains.
For a side, I usually make green beans, asparagus, or a side salad. All of these are really simple and healthy.
What substitutions can I make:
If you don’t keep alcohol in your home you can substitute the 1/2 cup wine for 1/2 cup more chicken broth. This is actually how I’ve always made it and we love it! You can also substitute tomato sauce or tomato puree if you don’t have a can of crushed tomatoes on hand.
The recipe has evolved a little over the years. For example, the original recipe had wine in it, hence the name of the dish, but my family doesn’t consume alcohol so we always made it with just chicken broth and it is so good! But make it whichever way you choose.
HERE ARE A FEW MORE CHICKEN BREAST RECIPES THAT YOU ARE SURE TO ENJOY:
- Sheet Pan Paprika Chicken
- Lemon Chicken Piccata
- Honey Garlic Chicken & Asparagus
- Honey Dijon Garlic Chicken Breasts
- Garlic Butter Chicken
TOOLS USED TO MAKE NAPA VALLEY CHICKEN:
Pot & Skillet Set– These are the skillets and pots I use. They have a heavy bottom making them sturdy and cook the food evenly. I use these multiple times a day. I use the large 4 quart one for this recipe.
9×13 Inch Casserole Dish with Lid– This is my go-to casserole dish. If you don’t have an oven proof pot, this is perfect for baking the chicken it. It’s also perfect for casseroles, cakes, brownies, and more. I love that this one has a lid for easy storage in the fridge.
Cutting board– I love having various sizes of cutting boards and these are awesome because they won’t slip and slide around on the counter.
Napa Valley Chicken
- 5 tablespoons oil divided
- 1 large sweet onion minced
- 4 cloves garlic minced
- 1 1/2 cups chicken broth
- 1 15 ounce can crushed tomatoes
- 1/2 cup white wine*
- 1/4 cup brown sugar
- 3/4 teaspoon salt
- 2 pounds boneless-skinless chicken breasts cut into 6-8 portions
- 1/3 cup flour
- Salt and pepper to taste
- Heat 3 tablespoons oil in an oven safe pot over medium-high heat.
- Sprinkle chicken with salt and pepper and then dredge in flour. Place in the pot and brown on both sides (about 2 minutes per side).
- Preheat oven to 350 degrees F.
- Add 2 tablespoons oil to the pot and saute the onion until soft and translucent. Add the garlic and cook 30 more seconds. Add the chicken broth, tomatoes, wine, brown sugar, and salt. Bring the sauce to a boil and then add the chicken back in. Make sure all the chicken is submerged. (If your pot isn't heat safe, you can place the chicken in a 9x13 inch pyrex dish, pour the sauce on top.) Bake for 40-50 minutes.
- Serve chicken and sauce over white or brown rice.