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Chicken with Tomatoes and Mushrooms

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Also known as chicken cacciatore, this rustic stew cooks in a rich tomato mushroom sauce. Serve over rice or with a thick slice of crusty bread.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield:

Source: Everyday Food, October 2005

Ingredients

  • 4 boneless, skinless chicken breast halves, about 1 1/2 pounds
  • Coarse salt and ground pepper
  • 1 tablespoon olive oil
  • 1 pound mushrooms, trimmed and quartered
  • 2 garlic cloves, minced
  • 1 can (14.5 ounces) stewed tomatoes
  • 1/4 teaspoon dried oregano

Directions

  1. Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.

  2. Add mushrooms; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.

  3. Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.

Cook's Notes

Before It's Cooked: To catch any leaks, refrigerate packages of raw chicken on a rimmed baking sheet.

Reviews Add a comment

  • MS11261673
    16 JAN, 2017
    This is delicious! I added diced green bell pepper in with the garlic and mushrooms and a small chopped onion. Simmered this in the sauce and then re introduced the chicken parts and simmered it all together. I added a little cajun flair to mine and this way it can be served over rice or pasta. I love this dish. I is so simple to prepare and with just an asparagus salad, it is perfect for any day's evening meal.
    Reply
  • Ahodge1327
    23 APR, 2013
    This dish was delicious! I added red pepper flakes to give a little spice. Like the idea of adding bell peppers. Will try that next time.
    Reply
  • MS12540329
    13 SEP, 2012
    I add red bell peppers and Kalamata olives along with everything else. YUM
    Reply
  • Ryan McKean
    6 AUG, 2012
    This was a tasty recipe and easy to make -- the chicken ended up being very tender and full of flavor. I used cherry tomatoes instead of canned and it still had great tomato taste and cooked down in the same amount of time recommended in the recipe. Enjoy!
    Reply
  • Bblgm Pink
    2 JUL, 2012
    I liked this! I used 1 chicken breast and added a lot more veggies and garlic (4 cloves of garlic, extra tomatoes, squash, TONS of mushrooms, green bell pepper). I also added a little crushed red pepper and let everything simmer for a little while...Probably about 30 minutes. I served with a super greens salad and some whole wheat spaghetti!
    Reply
  • teachermum
    4 NOV, 2011
    Made this recipe as is and served along with penne and a salad. It was really good and hubby really liked it, which is saying a lot ;).
    Reply
  • obacio0
    29 OCT, 2011
    This was really good. I sauteed onions with the garlic and added some white wine to lift the brown bits on the bottom of the pan. Then added the mushrooms and some zuccini.
    Reply
  • armeewife0514
    5 SEP, 2011
    This was Delish, and easy. I double the tomatoes though, and used plum shaped tomatoes in the large can. I also made a crispy bread to soak up the juices, not one bit left over
    Reply
  • pancakesx
    11 FEB, 2011
    I thought this was okay, and that was with some additions. I only used 2 chicken breasts as I am cooking for only 2. I added onion and zucchini. I thought the flavors were okay but overall pretty underwhelming. It was fast, easy, and pretty healthy. I served it with mashed potatoes as others suggestions. I don't think I would make this again.
    Reply
  • Zamboni68
    27 JAN, 2011
    I
    Reply