Tomato-sauced Chicken Recipe

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Tomato-Sauced Chicken

Sharon Colyer


I can't for the life of me, think of where I got this recipe. It has been awhile, since I have made it, I think I might fix it this weekend. I haven't done as much cooking lately, since dealing with health issues. My husband has his own specialties, when he is cooking.

Anything with tomatoes is good, in my mind.

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★★★★★ 2 votes
30 Min
1 Hr 10 Min


cooking spray
3 large
or 6 small skinless, boneless chicken breasts (2 lbs.)
16 oz
canned tomato wedges*, reserving 1/4 cup liquid
* or, other tomatoes, if wedges aren't available.
4 oz
canned sliced mushrooms, drained
1/2 tsp
dried oregano, crushed
bay leaf
1 tsp
seasoning salt
1 dash(es)
1 medium
onion, thinly sliced & separated into rings
2 Tbsp
snipped fresh parsley or 2 tsps dried or 1/2 tsp ground
1/2 tsp
celery seed
1 clove
garlic, minced


1Spray an 11-3/4 x 7-1/2 x 1-3/4 in. baking dish with cooking spray.

2Preheat oven to 350 degrees.

3Sprinkle chicken with seasoning salt and paprika. Place chicken in baking dish.

4Drain tomatoes, reserving 1/4 cup of liquid. Arrange tomatoes, onion and drained mushrooms over chicken.

5Sprinkle parsley, oregano and celery seed over all.

6Mix reserved liquid, garlic and bay leaf. Pour over chicken; cover. Bake for 1 hour.

7Then, uncover, and bake 10 minutes more. Remove bay leaf. Spoons juices over meat.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Healthy