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Chicken with Tomatoes and Mushrooms

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: 20 mins
    total time: 50 mins
  • servings: 4




  • 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

Cook's Note

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


  1. Step 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. Step 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. Step 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.

Everyday Food, October 2005



Reviews (49)

  • 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.

  • 13 Sep, 2012

    I add red bell peppers and Kalamata olives along with everything else. YUM

  • 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!

  • 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!

  • 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 ;).

  • 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.

  • 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

  • 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.

  • 27 Jan, 2011


  • 27 Jan, 2011

    I like a lot of sauce so in the future I'll use a 28oz can of tomatoes

  • 31 Dec, 2010

    I actually just made this in the crockpot and let it slow cook all day. I just served it over rice and it was quite yummy. I liked the added salsa someone suggested, it really did give it a little something special.

  • 18 Jul, 2010

    Husband made this dish the other day and it was delicious. He read the comments and made several adjustments to the dish. He added chicken stock and Italian seasoning blend. He also braised the dish in the oven for about two hours at 275. Turned out tender to the bone.

  • 30 Mar, 2009

    Just wanted to let everybody know that has a free recipe analyzer--plug in your ingredients and # of servings and it will calculate the nutritional values for any given recipe. There is a large food database there and so far, there has not been a recipe of mine it couldn't analyze.

  • 20 Feb, 2009

    Suggest adding Salsa for an added kick. Good served with broad noodles.
    Margaret L. Winnipeg

  • 13 Feb, 2009

    Where can I find the nutrientional value of this recipe?

  • 25 Jan, 2009

    This dish is a great, I did add a half of a yellow onions for some taste. I added some white cheese on top. I also cooked the chicken for thirty minutes after I followed steps 1 and 2. It cooked the chicken more and gave it a better taste.

  • 23 Jan, 2009

    Very good and easy. I squeezed a bit of lemon on the mushrooms as they sauteeddid and added red wine. I will definitely add an onion next time. Also used pasta instead of rice.

  • 7 Dec, 2008

    I just made this last nightn n n n n n .I used a bigger can of tomatoes and added an onion and a large zucchini. To liven it up a little more I used a whole bunch of fresh parsley and a little fresh cilantron n n n n n n n n n n n .I served it over mash potatoes with sharp cheddar. It was delicious, though next time In n n n n n ll add a little lemon to pick it up a little more.

  • 29 Nov, 2008

    I tried this recipe and found it to bee very bland. I would deglaze with wine next time.

  • 19 Nov, 2008

    This recipe was delicious! My husband loved it too. I added green peppers and next time may add onions. It was excellent!

  • 19 Nov, 2008

    Huh, I don't get it. I thought this was bland and uninspired.

  • 10 Nov, 2008

    This was easy and delicious. I will make this again and try some new variations.

  • 23 Oct, 2008

    This is one of my favorite dishes which always reminds me of m,y childhood. We added green and red peppers which made it extra yummy. They add a sweet flavor and made the dish look so pretty.

  • 16 Oct, 2008

    I turned my back for one second, and my new kitten had her whole head in the bowl. After that I had a pleased, though orange-faced cat. The bit, that I managed to eat before that, was pretty good, if not a little too tomatoy. Next time, I use less tomato, and I will maybe add some onions and squash.

  • 8 Oct, 2008

    Simple and easy. It's good for a quick healthy meal. It's not gourmet, but it's a good starter recipe that you can modify to your own tastes.

  • 1 Oct, 2008

    Good but not great. I used boneless, skinless chicken thighs, and also doubled the tomatoes. I also served it with mashed potatoes. It was very good. Just not super great.

  • 2 Sep, 2008

    simple but perfect! Nutrition info would be great though!

  • 12 Aug, 2008

    wonderful! made it tonight, just got done eating. served alongside crusty bread and a little homemade mac and cheese. husband loved it.

  • 8 Jul, 2008

    Instead of mushrooms (I hate them) I put large violet onion and sliced paprika. Great with a cup of rice.

  • 22 May, 2008

    My family loves this! For something different we use a few strips of bacon and fresh basil gives it a nice flavor. Of course we always use extra garlic and a little chicken stock for some added moisture. We have it with hot French bread and it is FANTASTIC!!!!

  • 22 May, 2008

    My family loves this! For something different we use a few strips of bacon and fresh basil gives it a nice flavor. Of course we always use extra garlic and a little chicken stock for some added moisture. We have it with hot French bread and it is FANTASTIC!!!!

  • 3 Apr, 2008

    This was such a great dish to make - it was easy, it was delicious. I used a 28 oz. can (instead of 14.5 oz) of stewed tomatoes as it gave it more broth which my husband loves and I also used boneless thigh pieces - VERY flavorfull! I also served it with garlic mashed potatoes - got no complaints!

  • 27 Mar, 2008

    Excellent! I added some fresh basil and I served it over mashed potatoes and it was delicious.

  • 27 Mar, 2008

    Excellent! I added some fresh basil and I served it over mashed potatoes and it was delicious.

  • 10 Mar, 2008

    so good and easy! Will definently make again!

  • 7 Mar, 2008

    This was delicious! My husband and son both loved it. The next time I make it I will be sure to double the sauce recipe for the amount of Chicken. I could have ate it by itself. Yum!

  • 27 Feb, 2008

    This recipe was really great and easy!!! My family loved it served over brown rice.

  • 26 Feb, 2008

    I just did this recipe the other night and I never saw it on here before, I just did it on my own and it was FABULOUS! I made enough so I could take it in my lunch for 2 days!

  • 21 Feb, 2008

    MUSHROOMS! My suggestion would be some cubed zucchinis (not sure how to spell that) I am making some today. I can post again to let you know.

  • 21 Feb, 2008

    Does anybody have suggestions on what I can use instead of mushrooms? I'm not a big fan!

  • 5 Feb, 2008

    This is delicious! I made it in the crockpot. Cooked it on high for 5 hours and it was so moist and tender!

  • 2 Feb, 2008

    Delicious! My husband loved it. I made it with boneless chicken thighs since we prefer dark meat. Served it over egg noodles. A keeper.

  • 26 Jan, 2008

    I make this recipe every few weeks...especially good in the winter. Tastes like a restaurant dish. I gave my dr. daughter this recipe too and she makes it on her busy schedule.

  • 18 Jan, 2008

    This is one of our family favorites. So easy, so yummy.

  • 13 Jan, 2008

    This was delicious. Can't believe it only had a few ingredients. Definitely a keeper.

  • 10 Jan, 2008

    An easy, inexpensive yet delicious meal. I will definitely be making this again!

  • 9 Jan, 2008

    Mouth watering! As BayTree said, visually appealing. Also, just look at the ingredients... it seems to me as if it's not a very fattening meal either.

  • 6 Jan, 2008

    good meal

  • 19 Dec, 2007

    Delicious and visually attractive. We enjoyed this served over/with polenta. I add a layer of mozzarella to layers of polenta. Golden polenta plus the red of tomatoes makes this a lovely meal for company as well as family.