Chicken in a Pot Recipe

This is a fantastic dish! My husband ate his over rice and I had mine over whole grain pasta. Served with a green bean and carrot mixture (French blend of Haricot Vert Green Beans, Wax Beans, and Baby Carrots), it was a complete meal. I DEFINATELY agree with the other reviewers in that there is not enough sauce. I would use more like the following: 5 cups chicken broth 6oz. can tomato paste 1 2/3 teaspoon ground black pepper 3 1/3 teaspoon dried oregano 1 teaspoon salt 6-7 cloves garlic, minced 4-6 boneless, skinless chicken breast halves 3/4 cup dry bread crumbs 2-4 teaspoons olive oil 16oz. fresh mushrooms (sliced)

Very nice. I dredged the chicken in flour instead of using bread crumbs. It helped to make the sauce more like a gravy. I doubled the sauce ingredients and served it with egg noodles. I will make it again.

My family is on a strict low carb diet, so I made changes. Butterflied the chicken breasts to cook faster. Pan fried the chicken and removed from pan. Sauted mushrooms, onions and green pepper. Added chicken back to pan and added 1 can of rotel tomatoes with juice, cooked them together to let the flavors meld. Did not use chicken broth or any thickening agent. 1 tsp seasoning salt and 2 tsp greek seasoning. Did not serve over rice or noodles because that adds carbs. Family said the result was fantastic.

Good recipe for chicken. I followed the advice of other reviewers and doubled the sauce, added onions and 1/3 cup of red wine. Thickened slightly with cornstarch. Very tasty!

Easy, quick & delish! I had a package of 7 boneless chicken breasts and put them in a zip-lock bag with an egg to coat them before dredging them in breadcrumbs. I used a 15oz can of chicken broth & a small can of tomato paste. We had some whole wheat linguine and salad with it, and everyone loved it! We'll definitely have this again!

It was a hit with the family. I did double the sauce, and sautéd the mushrooms and garlic in a little extra butter after the chicken was browned. Deglazed the pan with the sauce mix then added the chicken back to the pan. Thickened it with a little corn starch slurry at the end.

Very good and easy to put together. Like others, I doubled the sauce. I used a little closer to 2 Tablespoons of olive oil rather than 2 teaspoons. I also added about 1 Tablespoon of corn starch to the final broth for thickening. Served with garlic mashed potatoes.

This was easy to make and tasted nice, but could use a bit of a flavour boost to make it a 5 star recipe. I don’t think the breadcrumb is worth the effort, and next time I will add more seating and maybe some wine to the sauce and making sure I cook this down nicely once the chicken is done to serve over the top (I ran out of time to do this step so I had some sauce but it was quite liquidy).

This is a go-to recipe for me. As others have said, I've doubled the sauce. Also added shallots and red pepper flakes. Might throw in some white wine at some point but haven't tried that yet. Easy to make and delicious. Served over mashed potatoes and also rice.

have made these at least weekly since first seeing recipe. minor changes, did not use bread crumbs simply seasoned chicken and browned it in small amount of olive oil, removed from pot, added fresh mushrooms and garlic, let garlic slowly reduce and release their flavor/aroma, put chicken back in and added broth, paste and seasoning. cover and simmer, serve over rice, noodles, orzo. can add options and/or peppers. great sauce, render flavorful chicken. easy, easy, easy. big family favorite. agree with others, increase sauce measurement.

Amazing recipe! I did a few minor tweaks. I sautéd a white onion before cooking the chicken. That way, once I cooked the chicken, it would add more flavor. Then I doubled the sauce ingredients. Once the sauce was added to the chicken, I also added the cooked onion as well. The results were delicious!

This was an enjoyable dish to make. My wife told me I was keeping this in the rotation. After 45 yrs of marriage . . . you just nod and grit and move on! I added 2 tbs of worcestershire sauce. I think the next time I will add a Vidalia or other sweet onion; additional cup of mushrooms and two tbs of butter to the sauce. It was severed with quinoa and steamed brussles. 5 stars!

Very tasty recipe. I doubled the sauce and served over rice. Yum.

Bro, I feel unstoppable after eating this.

Doubled the sauce, used ketchup in place of tomatoe paste, easy to make and chicken came out very tender.

Wonderful! I took the suggestion of reviews and tripled the sauce. Made rice to go with

Easy to make . Juicy, tender, and delicious. I added spinach for extra umph. My daughter loves it. Quick dinner to make.

I love this recipe - and my dinner guests loved it as well. I followed the recipe with just one exception - I used two big chicken breasts instead of four (effectively doubling the amount of sauce). It was fabulous!

My husband and I love it.

Great. Lowered sodium somewhat by eliminating salt and using reduced sodium broth.