Easy Chicken Veracruz

Easy Chicken Veracruz

Made  times
Occasional Cooker 87

"Inspired by a snapper Veracruz dish I had at a local Mexican restaurant, i created this variation using chicken. Sautéed chicken breasts are topped with tomato-basil sauce, tomatoes, sautéed onions, red and green bell peppers, and garnished with green olives and capers. Serve over hot rice or quinoa."
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30 m servings 281 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 866 mg
  • 35%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  1. Salt and pepper the chicken breasts on both sides.
  2. Heat oil in skillet over medium-high heat. Place the chicken in oil and cook until chicken begins to turn white, about 3 or 4 minutes. Turn and cook until chicken is browned, 3 or 4 more minutes, and internal temperature reaches 165 degrees F. Remove chicken from skillet.
  3. Add remaining oil to pan. Stir in onions and red and green bell peppers. Cook and stir until the onions are softened and slightly browned, about 5 minutes.
  4. Stir in the tomato-basil sauce; let simmer for about 5 minutes until slightly thickened. Return the chicken to the pan and cook until chicken is heated through, a few minutes more.
  5. Serve over hot rice or quinoa. Garnish with chopped cherry tomatoes, green olives, and capers.


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Lots of flavor here. I didn't have green peppers, so I went with just red peppers. Served it over whole wheat angel hair and topped it off with some grated parmesan cheese. Mine was pretty sa...

Wow...so easy and so much flavor!! I used plum tomatoes cut up, because I had no cherry tomatoes on hand and added a little garlic powder to the chicken before browning it with the salt and pep...

It was a bit tangy for my taste. With that said, this was a good recipe. It really was. The only thing I didn't care for was the tanginess and I'm fairly certain that was the sauce itself which ...

Super good! I still prefer the traditional way of preparing it with fish (i like chef jhons recipe on this website for Veracuz style fish), but I have to admit this was very delicious . My only ...

Super easy. Really good. Family loved it! Will make again!

This was an easy refreshing meal. I did make one mistake, I had a jar of Classico Fire roasted tomato and garlic pasta sauce in my pantry and didn't realize until after I poured it in my veggies...

Plate licking good!!! Easy to make & everyone lived it. I only had plain tomato sauce to which I added a few dashes of Adobo. Gave it a little Spanish flavor

This is so easy to make, and packed with flavor. I followed the recipe exactly the first time. Next time, I will add more sliced olives (we love olives). I served it over a mixed rice blend w...