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.
If you’re looking for more awesome chicken recipes try Chicken Francais or Farmers Market Chicken.
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
Ingredients
- 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
Instructions
- 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.
made this many times over the years discovered Hienz chili sauce is a great substitute for the tomatoes. I wash out the bottle with the 1/2 cup of wine. Be generous with the brown sugar I like the dark brown best. If you want to go Hawaiian add pineapple and bell peppers.
Delicious recipe! I added some baby Bella mushrooms too!
What a great addition!
This really is such a tasty dish! The only issue I would run into each time was the chicken being overcooked resulting in, as my family called it, “moms chewy chicken recipe” LOL. So this time I made it a tad different. I made the sauce first and let simmer for about 30 mins. Then in a separate pan I cooked the chicken about 3 mins on each side to brown then added to the sauce to continue simmering for about another 12 to 15 mins. It turned out great! Moist, juicy chicken and a nice thickened sauce. No more chewy chicken!
This is one of my family’s favorite recipes! Everyone I make it for loves it!
I’m so happy to hear that! Thanks for leaving a review Jen! 🙂
Love this recipe! A keeper! Thanks for sharing!
I love this recipe, but would never cook tomatoes in cast iron as shown, I used my large stainless steel pan.
Stewart, I’m glad you love it! If your cast iron is well seasoned, cooking tomatoes should not be a problem but I’m glad you found something else you felt comfortable to cook it in. 🙂
This was excellent. I didn’t have any wine do just omitted it without replacing with water. Sauce turned out a perfect consistency and great flavor.Will definitely make it again. Hit with my family. Thanks for sharing! 😊
Excellent recipe but did make a few changes/additions. Browned chicken 1st., no need to dirty 2 pans. To onions added diced carrots and sautéed. Added garlic and celery cooked for a couple then added 1 diced pasilla and 1 red bell. Seasoned with TJ’s 12 seasoning and herb de Provence. Also instead of wine used vermouth. Added chicken back in and simmered stove top. About 10 minutes prior to serving added chopped fresh green beans and quartered mushrooms. Served with orzo. Very lively and flavorful. Next time will also add paprika. Great recipe to experiment with.
Very enjoyable but, did make a few changes/additions. Browned chicken 1st, no need to dirty 2 pots. To onions added diced carrots and sautéed. Added garlic and celery cooked for a couple then added 1 diced pasilla and 1 red bell. Seasoned with TJ’s 12 seasoning and herb de Provence. Also instead of wine used vermouth. Added chicken back in and simmered stove top. About 10 minutes prior to serving added chopped fresh green beans and quartered mushrooms. Served with orzo. Very lively and flavorful. Next time will also add paprika. Great recipe to experiment with.
Made this for my family today. Everyone loved it. This is a keeper in family dinners. Thanks
I cooked mine in the oven…it was amazing!! However, I expected the sauce to be a little thicker. Any suggestions? Thank you!!
Did you cook it uncovered? It should have thickened up a bit. But next time you can put less chicken broth or simmer the sauce for a little bit before pouring it over the chicken and baking.
Im making it now. Smells amazing!
Hi, I have a question. Do you think this could be finished in a crock pot? And if so how long?
Rachel, Yes! I actually just tried cooking it in the crock pot like a month ago. You’ll want to omit the 1/2 cup wine and cook on low for 2-3 hours or until chicken is to 165 degrees F. If the sauce isn’t thick enough for you at the end you can mix 1 teaspoon cornstarch with 1 teaspoon water and cook it without the lid and on high for the last 20-30 min.
What whine was used?
I don’t use wine when I make it (we don’t have alcohol in our home) but I’d recommend a white wine.
What white wine did you use in this recipe?
Sherry
Made this tonight – very good! We were out of wine, so I added a ‘sploop’ of balsamic vinegar for brightness and added a couple of other things as I think I got carried away with the brown sugar. It carmelizes in the oven, and wow…is it YUMMY. Served it over orzo. Thank you!
Making this right now it smells delicious!! I used cheese tortellini to go with it!! Was this spagnollos wife ? I am curious who the coach was, as I am also a former Rams fan😒! But a really cool backstory!!!!
Would like to make this tonight. I assume we do not cover dish in oven since it was not noted? Just wan to make sure. 😊 Thank you, Carrie
Sorry I missed this! Yeah, do NOT cover. You want the liquid to be able to thicken so leave it uncovered.
THIS. WAS. AWESOME!! I made it last night! Adding it to my repertoire. Thank you Melanie!
Yay!!! I’m so glad you loved it Brigitte!
Made this last night. Delicious!
Thanks Haley! Glad you liked it! 🙂
Looks awesome.