Chicken in Tomato Mushroom Sauce
Savor the comforting flavors of this Chicken in Tomato Mushroom Sauce recipe, a hearty one-pan dish that combines tender, golden-seared chicken breasts with a luscious tomato-based sauce infused with earthy mushrooms, fragrant garlic, and aromatic herbs like oregano and basil. This recipe pairs simplicity with elegance, featuring ingredients like crushed tomatoes, chicken broth, and a touch of butter for a rich, velvety finish. Perfect for a cozy weeknight dinner or an impressive presentation for guests, this dish is ready in just 45 minutes and is best served over pasta, rice, or with a side of crusty bread to soak up every last drop of the savory sauce. Whether you're a fan of Italian-inspired dishes or just love a bold, full-bodied meal, this easy chicken recipe will become a go-to favorite in your kitchen repertoire.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 1 medium Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 2 cups Button mushrooms, sliced
- 2 tablespoons Tomato paste
- 1 can (15 ounces) Crushed tomatoes
- 1 cup Chicken broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
Lower the heat to medium and add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Once the butter is melted, sauté the chopped onion for 2-3 minutes until softened.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Add the sliced mushrooms to the pan and cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and begin to brown slightly.
Stir in the tomato paste and cook for 1 minute to caramelize it slightly.
Pour in the crushed tomatoes and chicken broth. Stir to combine, and add the dried oregano and dried basil. Bring the sauce to a simmer.
Return the seared chicken breasts to the skillet, nestling them into the sauce. Cover the skillet with a lid and let the chicken simmer in the sauce for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Taste the sauce and adjust the seasoning with more salt and pepper, if needed.
Sprinkle the finished dish with fresh parsley before serving.
Serve hot with rice, pasta, or crusty bread.
Nutrition Facts
Calories |
1755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 605 mg | 202% | |
| Sodium | 3579 mg | 156% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 27.4 g | ||
| Protein | 233.2 g | 466% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 264 mg | 20% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2626 mg | 56% | |
*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.
