Hearty Tomato Braised Chicken Breast

Hearty Tomato Braised Chicken Breast

with Seasoned Rice

Custom recipe
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This Italian classic is back and better than ever! Juicy chicken breasts get braised in a tomato sauce packed with delicious herbs and spices that is sure to leave you feeling strong!

Tags:Easy Clean-up

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

370 mL

Crushed Tomatoes with Garlic and Onion

160 g

Sweet Bell Pepper

1 tbsp

Italian Seasoning

113 g


¾ cup

Basmati Rice

7 g


¼ cup

Parmesan Cheese, shredded


2 unit

Chicken Broth Concentrate

6 g


Not included in your delivery

2 tbsp


1 tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories800 kcal
Fat24 g
Saturated Fat5 g
Carbohydrate91 g
Sugar20 g
Dietary Fiber7 g
Protein54 g
Cholesterol135 mg
Sodium1780 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Roughly chop parsley. Peel, then mince or grate garlic.


Bring 1 1/4 cups water, 1/4 tsp salt (dbl both for 4 ppl) and half the broth concentrate to a boil in a covered medium pot. Add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.


While rice cooks, pat chicken dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. (TIP: It's okay if chicken doesn't cook all the way through in this step!) Transfer chicken to a plate.


Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mirepoix, peppers, garlic and Italian Seasoning. Season with salt and pepper. Cook, stirring frequently, until slightly softened, 3-4 min.


Stir in crushed tomatoes, remaining broth concentrate and 1 cup water (1 1/2 cups for 4 ppl). Add chicken and bring to a boil. Once boiling, reduce heat to medium. Cook until sauce is slightly thickened and chicken is cooked through, 12-14 min.**


Fluff rice with a fork, then stir in half the parsley. Divide rice between plates. Top rice with chicken, then spoon sauce over top. Sprinkle with Parmesan and remaining parsley.