Chicken with Tomatoes Mushrooms
Elevate your weeknight dinner game with this irresistible Chicken with Tomatoes and Mushrooms recipe. Juicy, pan-seared chicken breasts are simmered to perfection in a rich and savory tomato and mushroom sauce, infused with aromatic garlic, onions, and a blend of oregano and basil. This one-skillet dish is both comforting and elegant, featuring tender mushrooms that soak up the flavorful broth and fresh parsley for a burst of brightness. Ready in just 50 minutes, this versatile recipe pairs beautifully with rice, pasta, or a crusty loaf of bread, making it a hearty and satisfying meal the whole family will love. Perfect for busy evenings or an impressive yet simple dinner, this dish offers the perfect balance of classic comfort and Mediterranean flair.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic cloves, minced
- 1 medium white onion, finely chopped
- 8 ounces mushrooms, sliced
- 14 ounces canned diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup chicken broth
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet 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. Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter.
Stir in the minced garlic and chopped onion. Cook for 2 minutes until fragrant and the onion is soft.
Add the sliced mushrooms to the skillet. Cook for 5-6 minutes until the mushrooms are tender and lightly browned.
Pour in the canned diced tomatoes with their juices. Stir in the dried oregano, dried basil, and chicken broth. Mix well to combine.
Bring the mixture to a simmer, then return the seared chicken breasts to the skillet.
Cover the skillet with a lid and let the chicken cook in the tomato-mushroom sauce for 20 minutes over low heat. Flip the chicken halfway through for even cooking.
Once the chicken is cooked through (internal temperature of 165°F/74°C), remove the skillet from the heat.
Sprinkle the dish with freshly chopped parsley before serving.
Serve the chicken with tomatoes and mushrooms over rice, pasta, or with a side of crusty bread.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 929 mg | 40% | |
| Total Carbohydrate | 10.9 g | 4% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.9 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 82 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 981 mg | 21% | |
*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.
