Chicken with Tomatoes and Mushrooms
Savor the comforting flavors of this one-skillet Chicken with Tomatoes and Mushrooms, a hearty and wholesome dish that’s perfect for weeknight dinners or casual entertaining. Succulent chicken breasts are seasoned with smoked paprika and seared to golden perfection before simmering in a rich, savory sauce made with juicy diced tomatoes, tender mushrooms, and a medley of aromatic herbs like oregano and basil. This recipe strikes the perfect balance of simplicity and flavor, coming together in just 50 minutes with minimal prep. Serve it with fluffy rice, al dente pasta, or crusty bread to soak up every drop of the flavorful sauce. Whether you're looking for an easy chicken recipe or a comforting mushroom and tomato dish, this recipe is bound to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 4 cloves garlic cloves, minced
- 8 ounces white button mushrooms, sliced
- 14.5 ounces diced tomatoes (canned, with juice)
- 0.5 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Season the chicken breasts on both sides with salt, pepper, and smoked paprika.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and sauté for 5 minutes, stirring occasionally, until the mushrooms are softened and browned.
Pour in the can of diced tomatoes (with their juice) and the chicken broth. Stir in the dried oregano and basil. Bring the mixture to a gentle simmer.
Return the seared chicken breasts to the skillet, nestling them into the tomato and mushroom mixture. Spoon some of the sauce over the chicken.
Cover the skillet with a lid and simmer over low heat for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
Garnish with freshly chopped parsley before serving, if desired. Serve hot with your favorite side dishes such as rice, pasta, or crusty bread.
Nutrition Facts
Calories |
1574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3919 mg | 170% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 18.3 g | ||
| Protein | 230.0 g | 460% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 215 mg | 17% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3526 mg | 75% | |
*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.
