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Napa Valley Chicken

Succulent chicken breasts braised in a rich sauce of sweet onion, garlic, crushed tomatoes, a splash of white wine, and brown sugar—Napa Valley Chicken offers cozy depth and tang, perfect served over rice and soaking up every drop of sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting & Serving Time 5 minutes
Total Time 1 hour 15 minutes
Servings 6

Ingredients
  

  • 5 tablespoons oil divided
  • 1 large sweet onion minced
  • 4 cloves garlic minced
  • 1½ cups chicken broth
  • 1 15‑ounce can crushed tomatoes
  • ½ cup white wine *
  • ¼ cup brown sugar
  • ¾ teaspoon salt
  • 8 boneless skinless chicken breasts (≈ 4 oz each)
  • ⅓ cup all‑purpose flour for dredging
  • Salt and pepper to taste

* If you prefer no wine, you can substitute extra chicken broth + a tablespoon of lemon juice for acidity.

Instructions
 

  • Preheat your oven to 350°F (≈175°C).
  • In a large pot or oven‑safe skillet, heat 2 tablespoons of the oil over medium heat. Add minced onion and sauté until soft and translucent (≈5–7 minutes).
  • Add the minced garlic; cook about 30 seconds until fragrant, being careful not to burn.
  • Pour in chicken broth, crushed tomatoes, white wine, brown sugar, and salt. Stir, bring to a gentle simmer, and let sauce cook over medium while you prepare chicken.
  • In a separate pan or using the same skillet if oven‑safe: heat remaining 3 tablespoons oil over medium‐high heat.
  • Season chicken breasts with salt & pepper, then dredge each in flour, shaking off excess.
  • Brown chicken in the hot skillet: cook about 2 minutes per side, until lightly golden.
  • Transfer chicken breasts into the sauce (if using oven‐safe skillet), or move chicken into a 9×13‑inch baking dish and pour the sauce over.
  • Sprinkle with freshly ground pepper.
  • Place in oven and bake for 50‑60 minutes, until chicken is cooked through (juices run clear, internal temperature ≈ 165°F), and sauce has thickened.
  • Serve the chicken with its sauce over white or brown rice, allowing sauce to soak through.

Notes

  • Pat chicken dry before flouring to help browning.
  • Don’t skip browning—it adds flavor and texture contrast.
  • Use a wine you enjoy drinking; its flavor carries into the sauce.
  • Taste sauce near end of bake—if too sweet, add small splash of vinegar or lemon juice.
  • Let dish rest 5 minutes after removing from oven so juices redistribute.