Garden Chicken

Garden Chicken
Makes:
6
Prep Time:
10
minutes
Total Time:
35
minutes
based on
9 reviews
Garden Chicken is an easy dish that features fresh vegetables deliciously sauteed with chicken.

Ingredients:

  • 2 tablespoons olive oil
  • 6 (about 1 1/2 lbs.) boneless, skinless chicken breast halves
  • 1 3/4 cups (14.5-oz.) recipe-ready diced tomatoes, undrained
  • 1 cup reduced-sodium chicken broth or dry white wine
  • 2/3 cup (6-oz.) Italian tomato paste
  • 2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley, crushed
  • 1/4 teaspoon salt
  • 1 pound fresh asparagus, stemmed and cut into 2-inch pieces

Directions:

HEAT olive oil in large skillet over medium-high heat. Add chicken; cook for 3 to 4 minutes on each side or until browned. Push chicken to side of skillet.

ADD tomatoes with juice, broth, tomato paste, parsley, and salt to skillet; stir. Add asparagus; spoon sauce over chicken and asparagus. Bring to a boil. Reduce heat to low; cover. Cook for 20 to 25 minutes or until chicken is no longer pink in center.


Reviews:

Review This Recipe
  •  Star(s)

    Delicious!

    Heather Schuyler from Carlisle, PA

    I made this for company and we were all very pleased. Because I didn't have angel hair pasta, I served it with thin spaghetti. It was really delicious and I will make it again. It was easy and quick.

  •  Star(s)

    Very Nice

    Jeanne from Pullman, WA

    I added garlic and oregano and this was a very solid four star recipe. Enjoy!

  •  Star(s)

    Not five-star but certainly recommended

    Jennifer from Virginia

    This recipe was fairly quick and easy. I opted to use white wine instead of chicken stock. While it wasn't extremely impressive it was a delicious dinner in a pinch. It's also a great way to get asparagus down if your not a fan. The sauce overpowers the majority of the asparagus flavor.

  •  Star(s)

    Great!

    Victoria from Higganum, Ct

    I don't really love chicken so I am trying to find recipes that I can enjoy it. This recipe was easy and taste great. I tenderized the chicken other then that I followed the recipe to the tee. I reheated for lunch the next in the microwave and it was even better! Would make again.

  •  Star(s)

    Classy and expensive Resturant Taste!

    Venessa Paris from Boston Massachussets

    I enjoy cooking and this meal was really easy and quick. Yet it had all the glamore of a high quality resturant taste. My husband and i loved it greatly! I put my own little style and touch and it came out excellent. I diced my own tomatoes, added some garlic and onnions and wine and gave a it some more flavour. This is definitely on our top 5 list and will definitely be a regular in our house!

  •  Star(s)

    very good

    missy from Boston, Ma

    needed a little something extra. But the flavor of the chicken was so good.

  •  Star(s)

    Superb!

    Michael Fauls from

    Add some oregano to this - fast and easy dish. Fast too!

  •  Star(s)

    Good and Easy

    Bob K from

    We found this to be good, but thought a little more personality would be helpful. We will try it again, but add garlic or oregano for a little zip.

  •  Star(s)

    great and easy make

    Dale Trisch from

    This recipe was great and easy to make. My suggestions is that you have to try this with rice. Next time I am going to try this with wild rice.

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 230
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 65mg
  • Sodium: 640mg
  • Carbohydrates: 13g
  • Dietary Fiber: 3g
  • Sugars: 7g
  • Protein: 30g
  • Vitamin A: 8% of DV
  • Vitamin C: 15% of DV
  • Calcium: 4% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Garden Chicken

Ingredients

  • 2 tablespoons olive oil
  • 6 (about 1 1/2 lbs.) boneless, skinless chicken breast halves
  • 1 3/4 cups (14.5-oz.) recipe-ready diced tomatoes, undrained
  • 1 cup reduced-sodium chicken broth or dry white wine
  • 2/3 cup (6-oz.) Italian tomato paste
  • 2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley, crushed
  • 1/4 teaspoon salt
  • 1 pound fresh asparagus, stemmed and cut into 2-inch pieces

 

Directions

HEAT olive oil in large skillet over medium-high heat. Add chicken; cook for 3 to 4 minutes on each side or until browned. Push chicken to side of skillet.

ADD tomatoes with juice, broth, tomato paste, parsley, and salt to skillet; stir. Add asparagus; spoon sauce over chicken and asparagus. Bring to a boil. Reduce heat to low; cover. Cook for 20 to 25 minutes or until chicken is no longer pink in center.

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