Google+

Garnish & Glaze

Napa Valley Chicken

By 27 Comments

Jump to Recipe Print Recipe

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 and sweet tomato, onion, garlic sauce over rice.

Napa Valley Chicken

PIN TO YOUR DINNER RECIPES BOARD TO SAVE IT!

FOLLOW GARNISH & GLAZE ON PINTEREST FOR MORE GREAT RECIPES!

THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE READ MY DISCLOSURE POLICY.

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.

Close up of the top of Napa Valley Chicken in sweet tomato onion sauce.

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.

Napa Valley Chicken cut in half showing how tender and juicy it is.

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.

Napa Valley Chicken and sweet tomato onion sauce in a skillet.

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:

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.

Print Recipe
5 from 10 votes

Napa Valley Chicken

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!
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Servings: 6
Calories: 387kcal
Author: Garnish and Glaze

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.

Notes

*1/2 wine can be substituted for 1/2 cup chicken broth.
Course: Dinner
Cuisine: American
Keyword: Napa Valley Chicken
Nutrition Facts
Napa Valley Chicken
Amount Per Serving
Calories 387 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 1g6%
Cholesterol 96mg32%
Sodium 779mg34%
Potassium 882mg25%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 13g14%
Protein 34g68%
Vitamin A 200IU4%
Vitamin C 14.4mg17%
Calcium 52mg5%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @GarnishandGlaze on Instagram and use hashtag #GarnishandGlaze
Napa Valley Chicken is baked in a sweet and savory tomato, onion, and garlic sauce and is one of my absolute favorite recipes from my childhood.

Reader Interactions

Comments

  4. 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

    Reply

  5. 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!!!!

    Reply

  6. 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!

    Reply

    • 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.

      Reply

  11. I cooked mine in the oven…it was amazing!! However, I expected the sauce to be a little thicker. Any suggestions? Thank you!!

    Reply

    • 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.

      Reply

  13. 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.

    Reply

  14. 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.

    Reply

  15. 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! 😊

    Reply

    • 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. 🙂

      Reply

Leave a Reply

Your email address will not be published.