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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
Course: Dinner
Cuisine: American
Keyword: Napa Valley Chicken
Servings: 6
Calories: 387kcal
Author: Garnish and Glaze


  • 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.


*1/2 wine can be substituted for 1/2 cup chicken broth.


Calories: 387kcal | Carbohydrates: 22g | Protein: 34g | Fat: 16g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 779mg | Potassium: 882mg | Fiber: 1g | Sugar: 13g | Vitamin A: 200IU | Vitamin C: 14.4mg | Calcium: 52mg | Iron: 2.1mg