Shredded Chicken in Tomato Sauce
Transform your weeknight dinner routine with this irresistible Shredded Chicken in Tomato Sauce recipe! Featuring tender, seasoned chicken breasts simmered to perfection in a rich, homemade tomato sauce infused with aromatic garlic, onions, and a blend of bold spices like cumin, smoked paprika, and oregano, this dish promises layers of flavor in every bite. The chicken is shredded and bathed in the sauce for extra juiciness, creating a versatile centerpiece that pairs beautifully with rice, pasta, or crusty bread. Topped with fresh cilantro for a pop of color and freshness, this meal is a breeze to prepare with just 10 minutes of prep time. Perfect for busy nights or casual entertaining, this savory one-pan wonder is sure to become a household favorite. Looking for quick, flavorful dinner ideas? This shredded chicken recipe delivers comfort and convenience all in one dish!
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 15 ounces canned crushed tomatoes
- 1 cup chicken broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece bay leaf
- 2 tablespoons, chopped fresh cilantro
Instructions
Heat the olive oil in a large skillet or pot over medium heat.
Season the chicken breasts with salt and pepper on both sides.
Once the oil is hot, add the chicken breasts and cook for about 5 minutes on each side until they are lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and sauté for about 3 minutes, until translucent.
Add the minced garlic to the onions and cook for another 1 minute, until fragrant.
Pour in the canned crushed tomatoes and chicken broth, stirring to combine.
Stir in the cumin, smoked paprika, dried oregano, salt, and black pepper.
Add the bay leaf to the sauce and return the chicken breasts to the skillet, submerging them in the sauce.
Bring the sauce to a simmer, cover the skillet, and reduce the heat to low.
Cook for 25 minutes, or until the chicken is cooked through and tender.
Remove the chicken breasts from the skillet and place them on a cutting board. Let them cool slightly before shredding with two forks.
Return the shredded chicken to the skillet, stirring to coat evenly with the tomato sauce.
Let the chicken simmer in the sauce for an additional 5 minutes to absorb the flavors.
Remove the bay leaf and discard.
Garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
1052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3720 mg | 162% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 25.7 g | ||
| Protein | 120.2 g | 240% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 261 mg | 20% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2954 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
