Braised Chicken Breasts

Take chicken breasts to new heights by searing them to a gorgeous golden brown and braising them in a rich, brothy sauce. Incorporate the veggies into the saucy goodness, and all you'll need is a steamy side of rice or pasta for a complete dinner.

Course dinner, Main Course

Cuisine French, International

Diet Gluten Free

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 399kcal

Author Imma

Ingredients

2½ pounds (1.2kg) skinless, boneless chicken breasts
1 teaspoon (5g) salt
1 teaspoon (2-3g) white pepper
½ teaspoon (1g) garlic powder
½ teaspoon (1g) onion powder
½ teaspoon (1g) paprika
4 tablespoons (60ml) olive oil
2 tablespoons (28g) butter
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon (1g) thyme, minced
1 cup (200g) tomatoes, diced
1 teaspoon (2-3g) bouillon powder
½ cup (120ml) white wine
1¾ cups (414ml) chicken broth
3 medium carrots, slice lengthwise then cut into 1-inch half moons (makes about a cup)
3 ribs celery, sliced into ½-inch pieces (about a cup)
chopped parsley to garnish

Instructions

Preheat oven to 350℉ (180℃).
Mix the garlic and onion powder, salt, pepper, and paprika in a small bowl.
Pat the chicken dry, place each breast between two pieces of parchment paper or plastic wrap, and pound them with a meat tenderizer until they're ½-inch thick.
Generously season the chicken breasts on both sides with the spice mix.
Heat the oil in a large oven-proof skillet or Dutch oven over medium-high heat. Sear the chicken breasts in the hot oil, turning to brown on both sides (about 2 minutes per side). Remove and set aside.
Melt the butter in the pan; add the onions, garlic, and thyme; and saute for 2-3 minutes or until fragrant.
Next, add the diced tomatoes and bouillon powder and cook for 5-6 minutes.
Gradually pour in the white wine, follow with the chicken broth, and stir. Bring to a boil, then add the carrots and celery. Cook for another minute, and adjust seasonings to taste.
Next, return the browned chicken breasts to the pan, cover with a lid, and put the pan in the oven.
Oven-braise the chicken for 40 minutes or until it's tender and the internal temperature reaches 165℉ (75℃). For a beautiful golden brown, remove the lid during the last five minutes and broil it.
Take it out of the oven and let it rest for 5-10 minutes. Garnish with chopped parsley. Then serve with your favorite veggies and mashed potatoes or rice.

Notes

Take the lid off during the last five minutes and broil the chicken for a beautiful golden brown.
If you don't have an oven-proof pan or Dutch oven, transfer the chicken and sauce to a baking dish to braise it.
Don't crank up the heat. If you braise the chicken at temperatures higher than 350℉ (175-180℃), it might cook a little quicker but will likely toughen.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition