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Chicken in a Pot

"This dish uses just one skillet to prepare. Quick, easy and delicious. Tomato paste and chicken broth combine to make a tasty sauce. Garnish with fresh parsley."
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40 m servings 206 cals
Original recipe yields 4 servings


  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 402 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside.
  2. Dredge the chicken in the bread crumbs, coating well. Heat the oil in a large skillet over medium high heat. Saute the chicken in the oil for 2 minutes per side, or until lightly browned.
  3. Add the reserved broth mixture and the mushrooms to the skillet and bring to a boil. Then cover, reduce heat to low and simmer for 20 minutes. Remove chicken and set aside, covering to keep it warm.
  4. Bring broth mixture to a boil and cook for 4 minutes, or until reduced to desired thickness. Spoon sauce over the chicken and serve.

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Read all reviews 385
  1. 531 Ratings

Most helpful positive review

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, ...

Most helpful critical review

Pretty good, I'll make again, but I suggest increasing the portion in the sauce, there was barely enough once I was done.

Most helpful
Most positive
Least positive

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, ...

I was confused by whether the ingredient is tomato paste or tomato sauce - if you read closely, you'll see both are mentioned. I decided to use paste, and it seemed to work. I pounded the breast...

This was VERY tasty. My husband LOVED it as well. I do agree with the other reviewer that it was not enough, and also put this on top of rice. I would also recommend doubling the sauce recipe...

At home alone one night and did not want to make a big fuss over dinner. This was great. It was super quick! Next time I will omit the bread crumbs due to they really did nothing for the dish...

While I was making this, all of a sudden, I had a memory of my mother making this same dish when I was little. So this gets 5 stars for not only tasting great, but bringing back memories! I us...

Yummmm-Yummmm. Only critique I have of this dish is that it may not be enough-I have tried it on both beds of pasta (angel hair) and rice with great success. The sause rocks.

I enjoyed this recipe very much. i added a 1/4 cup of red wine and used cornstarch at the end to thicken the sauce. served with rice... a keeper!

Well, the next day I had half a can of tomato paste left, so I made this again, with some variation. I just used water instead of the chicken broth (the broth made it too salty), I added onion ...

Delicious! Quick and easy, too. I more than doubled the sauce, as well as the garlic. Having an abundance of potatoes from our summer garden, I served with mashed potatoes (with lots of sauce) ...