Chicken Chasseur, also known as Hunter’s Chicken, is a hearty rustic dish with French roots. Chicken breasts are lightly coated in flour and then seared, resulting in crisp chicken in a thick and hearty tomato-based sauce with layers of flavor and textures.
Chicken and carrots simmer slowly in the sauce while a separate sauté of garlic, onions, fresh tomatoes, and mushrooms brings depth of flavor and sophistication to this must-try dish. Check out our other Weight Watchers dinner recipes for more tasty ideas!
Why should you try Chicken Chasseur?
- Chicken Chasseur is a standout in the Weight Watchers community with only 2 points per serving. For anyone keeping track of their points, this recipe offers a hearty meal without breaking the bank.
- With basic pantry staples like flour, chicken, carrots, tomatoes, and mushrooms, Chicken Chasseur manages to feel gourmet. It’s the ideal recipe for when you want to impress without having to hunt for exotic ingredients. The technique of cooking the chicken to a perfect golden brown and then simmering it with a vegetable medley ensures a meal that feels both special and accessible.
- Nothing says comfort quite like a dish with tender chicken and a rich sauce. Chicken Chasseur delivers on both fronts, offering a meal that feels hearty and satisfying, making it perfect for a family dinner or a cozy evening in.
Servings: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Portion Size: 1 chicken breast with vegetables and sauce (360 g.)
2 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
For the Chicken:
Ingredients:
- 4 boneless, skinless chicken breasts (about 600 g total)
- 1 tsp oil (corn, soybean, or canola)
- 1/4 cup all-purpose flour (26 g)
- 1 garlic clove, crushed
- 1/2 tsp salt
- 1 cup tomato juice (240 ml)
- 1/2 cup water (120 ml)
- 2 large carrots, cut into thick sticks, 150 g.
For the Sautéed Vegetables:
- 1 tsp oil (corn, soybean, or canola)
- 1 medium onion, sliced into julienne (about 150 g)
- 2 tomatoes, diced (about 300 g)
- 1/2 tsp dried oregano
- 1 cup mushrooms, whole or halved (100 g)
Instructions:
- Prepare the Chicken: Start by seasoning the chicken breasts with salt and crushed garlic. Let the flavors absorb for a few minutes. In a plastic container with a lid, add the flour, place the chicken breasts inside, and shake the container to evenly coat the chicken with flour. This step ensures the chicken is coated quickly and mess-free.
- Sear the Chicken: Heat 1 teaspoon of oil in a large skillet over medium heat. Once the oil is hot, sear the chicken breasts until golden brown on both sides, about 3-4 minutes per side. The goal here is not to cook the chicken all the way through, but to create a nice crust that will hold up during simmering.
- Simmer with Carrots: Once the chicken is browned, add the tomato juice, water, and carrot sticks to the pan. Lower the heat to medium-low and let the chicken simmer gently for 20-25 minutes, or until the chicken is fully cooked and the carrots are tender. Cover the pan with a lid to keep the moisture in.
- Sauté the Vegetables: While the chicken is simmering, heat another teaspoon of oil in a separate skillet. Add the sliced onions and cook until they become soft and translucent, about 5 minutes. Then, add the diced tomatoes and dried oregano, cooking for another 5 minutes until the tomatoes start to break down and form a sauce. Finally, toss in the whole or halved mushrooms and cook for another 3-4 minutes, just until the mushrooms are tender but still firm.
- Combine the Dishes: After the chicken and carrots have finished cooking, add the sautéed vegetable mixture to the pan. Stir everything together and cook for an additional 5 minutes to blend the flavors. The mushrooms and onions should retain some of their texture, adding variety to each bite.
- Serve: Remove the chicken from the heat and serve each breast with a generous helping of sauce and vegetables. The rich, tomato-based sauce with tender carrots, soft onions, and savory mushrooms makes for a balanced and hearty meal.
Pairing suggestion: Enjoy your Chicken Chasseur with a side of crusty bread or a light green salad!
Variations and Substitutions
- Wine or no wine? Traditional Chicken Chasseur often includes a splash of white wine to deepen the flavors of the sauce. If you enjoy the addition of wine, feel free to add about ¼ cup of dry white wine to the pan after searing the chicken.
- Add more veggies: While the classic recipe includes carrots, mushrooms, and onions, you can add more vegetables. Try incorporating bell peppers, green beans, or asparagus for added flavor.
- Use Fresh Ingredients: For the best results, use fresh vegetables whenever possible. However, if you’re in a pinch, canned mushrooms and tomatoes work well. Just make sure to drain and rinse the canned ingredients to maintain the dish’s intended flavor.
- Make it your own: While the traditional recipe uses basic herbs like thyme and parsley, you might enjoy adding a bay leaf, rosemary, or even a touch of paprika for a different flavor.
Tips and Tricks for Making Chicken Chasseur
- Don’t Skip the Flour: Coating the chicken in flour before searing it is crucial for the dish’s texture. It helps create a slightly thickened sauce and gives the chicken a lovely golden crust. To make this step easier, place the flour in a plastic bag, add the chicken pieces, seal, and shake. This method ensures an even coating with minimal mess.
- Sear the Chicken well: Browning the chicken thoroughly is essential for building flavor. Aim for a deep, golden-brown color. Don’t worry if the chicken looks a bit crispy on the outside; it will cook through during the simmering stage.
- Use a good skillet: A heavy-bottomed skillet or Dutch oven is ideal for this recipe. It ensures even heat distribution, which is key for properly searing the chicken and simmering the sauce.
- Taste the sauce before serving and adjust the seasoning as needed. Depending on the tomato juice you use, you might need to add a bit more salt, pepper, or a touch of sugar to balance the flavors.
Chicken Chasseur
A saucy and delicious French-inspired chicken and veg dish.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (about 600 g total)
- 1 tsp oil, corn, soybean, or canola
- 1/4 cup all-purpose flour, 26 g
- 1 garlic clove, crushed
- 1/2 tsp salt
- 1 cup tomato juice, 240 ml
- 1/2 cup water, 120 ml
- 2 large carrots, cut into thick sticks, 150 g.
For the Sautéed Vegetables:
- 1 tsp oil, corn, soybean, or canola
- 1 medium onion, sliced into julienne (about 150 g)
- 2 tomatoes, diced (about 300 g)
- 1/2 tsp dried oregano
- 1 cup mushrooms, whole or halved (100 g)
Instructions
- Prepare the Chicken: Start by seasoning the chicken breasts with salt and crushed garlic. Let the flavors absorb for a few minutes. In a plastic container with a lid, add the flour, place the chicken breasts inside, and shake the container to evenly coat the chicken with flour. This step ensures the chicken is coated quickly and mess-free.
- Sear the Chicken: Heat 1 teaspoon of oil in a large skillet over medium heat. Once the oil is hot, sear the chicken breasts until golden brown on both sides, about 3-4 minutes per side. The goal here is not to cook the chicken all the way through, but to create a nice crust that will hold up during simmering.
- Simmer with Carrots: Once the chicken is browned, add the tomato juice, water, and carrot sticks to the pan. Lower the heat to medium-low and let the chicken simmer gently for 20-25 minutes, or until the chicken is fully cooked and the carrots are tender. Cover the pan with a lid to keep the moisture in.
- Sauté the Vegetables: While the chicken is simmering, heat another teaspoon of oil in a separate skillet. Add the sliced onions and cook until they become soft and translucent, about 5 minutes. Then, add the diced tomatoes and dried oregano, cooking for another 5 minutes until the tomatoes start to break down and form a sauce. Finally, toss in the whole or halved mushrooms and cook for another 3-4 minutes, just until the mushrooms are tender but still firm.
- Combine the Dishes: After the chicken and carrots have finished cooking, add the sautéed vegetable mixture to the pan. Stir everything together and cook for an additional 5 minutes to blend the flavors. The mushrooms and onions should retain some of their texture, adding variety to each bite.
- Serve: Remove the chicken from the heat and serve each breast with a generous helping of sauce and vegetables. The rich, tomato-based sauce with tender carrots, soft onions, and savory mushrooms makes for a balanced and hearty meal.
Notes
Just 2 WW points per serving.
Nutrition
Serving: 356gCalories: 264kcalCarbohydrates: 17gProtein: 34gFat: 6.3gSaturated Fat: 1.1gCholesterol: 99mgSodium: 536mgPotassium: 966mgFiber: 3gSugar: 6.8gCalcium: 40mgIron: 1.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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