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 minutesmins
Cook Time1 hourhr10 minutesmins
Total Time1 hourhr30 minutesmins
Course: Dinner
Cuisine: American
Keyword: Napa Valley Chicken
Servings: 6
Calories: 387kcal
Author: Garnish and Glaze
Ingredients
5tablespoonsoil, divided
1large sweet onion, minced
4clovesgarlic, minced
1 1/2cupschicken broth
115 ounce can crushed tomatoes
1/2cupwhite wine*
1/4cupbrown sugar
3/4teaspoonsalt
2 poundsboneless-skinless chicken breasts, cut into 6-8 portions
1/3cupflour
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.