Best 8 Chicken With Mushrooms And Tomatoes Recipes

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Chicken with mushrooms and tomatoes is a classic combination of flavors that can be enjoyed in a variety of dishes. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, there are plenty of recipes to choose from. With the right ingredients and a little bit of time, you can create a delicious and satisfying meal that everyone will love.

Let's cook with our recipes!

CHICKEN WITH TOMATOES AND MUSHROOMS



Chicken with Tomatoes and Mushrooms image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Number Of Ingredients 7

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 274 g, Fat 6 g, Fiber 2 g, Protein 44 g

CHICKEN WITH MUSHROOMS AND TOMATOES



Chicken with Mushrooms and Tomatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 12

1-ounce pancetta, fat trimmed and diced
2 tablespoons extra-virgin olive oil
8 skinless chicken thighs (about 3 pounds)
Kosher salt and freshly ground black pepper
10 ounces button mushrooms, quartered
1 medium onion, chopped
3 cloves garlic, finely chopped
2 teaspoons finely chopped fresh marjoram or oregano leaves
Pinch red pepper flakes, optional
1 (15-ounce) can plum tomatoes (about 1 3/4 cups)
1/3 cup freshly grated Parmesan (about 1-ounce)
2 tablespoons chopped flat-leaf parsley leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the pancetta and 1 tablespoon of the oil in a large skillet and cook over medium heat until the pancetta crisps, about 3 minutes. Remove pancetta with a slotted spoon, reserve the oil in the pan. Season the chicken thighs with salt and pepper, and add skinned side down to the pan, and brown, in batches if needed, over high heat, about 4 minutes per side. Transfer the chicken to a plate.
  • Add a tablespoon of oil and the mushrooms to the skillet and cook, without stirring until beginning to brown, 2 to 3 minutes. Shake pan and continue to cook the mushrooms until evenly golden brown, about 3 minutes more. Add the onion, garlic, marjoram, and pepper flakes; cook stirring and scraping the bottom of the pan with a wooden spoon until fragrant. Crush the tomatoes through your fingers and add to the pot; cook until brick red. Stir in the tomato juices. Bring the sauce to a simmer. Return the chicken and pancetta to the pan and cook it in the oven until the meat is cooked through and tender about 30 minutes more.
  • Divide the chicken evenly among 4 plates, cover loosely with foil. With a large spoon or ladle, skim any fat off the surface of the sauce and discard. Stir the cheese and parsley into the sauce, and season with salt and pepper, to taste. Pour the sauce over the chicken and serve.

Nutrition Facts : Calories 461 calorie, Fat 23 grams, SaturatedFat 6 grams, Carbohydrate 12 grams, Fiber 3 grams, Protein 52 grams

EASY BAKED CHICKEN WITH TOMATOES AND MUSHROOMS



Easy Baked Chicken With Tomatoes and Mushrooms image

This easy baked chicken with tomatoes and mushrooms is an earthy combination, and it is delicious with pasta, rice, or potatoes.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h15m

Yield 6

Number Of Ingredients 11

1/2 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/4 teaspoon pepper
3 to 3 1/2 pounds chicken pieces
4 tablespoons olive oil
2 tablespoons butter
8 ounces sliced mushrooms
1 small onion (chopped)
1 can (14.5 ounces) diced tomatoes
2 bay leaves
1/2 cup chicken broth, optional

Steps:

  • Heat the oven to 350 F.
  • Combine flour with salt and pepper; dredge chicken pieces in the mixture. Reserve the excess flour mixture.
  • Heat butter and oil in a skillet over medium-low heat; brown chicken pieces slowly, until golden brown. Remove chicken to a baking dish or covered oven-safe Dutch oven .
  • In the same skillet, brown mushrooms and onions. Stir in the reserved flour from coating the chicken. Add tomatoes and bay leaves, blending well.
  • Cook the tomato and mushroom mixture for about 4 minutes. If the mixture is too thick, add some chicken broth.
  • Pour the tomato mixture over the chicken in the Dutch oven. Cover the pan and bake in the preheated oven for 40 minutes or until chicken is tender.

Nutrition Facts : Calories 777 kcal, Carbohydrate 15 g, Cholesterol 216 mg, Fiber 3 g, Protein 68 g, SaturatedFat 13 g, Sodium 1154 mg, Fat 48 g, ServingSize 4 to 6 servings, UnsaturatedFat 30 g

CHICKEN WITH MUSHROOMS AND TOMATOES



Chicken with Mushrooms and Tomatoes image

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
4 chicken breasts, boneless and skinless and sliced into strips
1/2 cup finely chopped onion
2 cups sliced mushrooms
1/2 cup white wine
1 cup chopped canned tomatoes, drained
1/4 cup heavy cream
2 tablespoons chopped parsley

Steps:

  • Heat oil in non stick skillet over medium high heat. Season chicken strips with salt and pepper. Brown chicken in hot oil and remove to a plate. Stir in onions and cook until tender. Stir in mushrooms and cook until golden. Stir in wine and bring to simmer. Stir in tomatoes and return to a simmer. Season with salt and pepper and return chicken to pan. Cook over medium heat until sauce begins to thicken. Finish sauce with cream and parsley. Serve warm over pasta.

CHICKEN WITH TOMATOES, ONIONS AND MUSHROOMS



Chicken with Tomatoes, Onions and Mushrooms image

Categories     Chicken     Mushroom     Onion     Tomato     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

1 3 3/4-pound chicken, cut into 10 pieces
1/4 cup all purpose flour
2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
1 pound mushrooms, trimmed
2 cups chopped seeded tomatoes
1 1/2 cups dry white wine
1 10-ounce container pearl onions, blanched 1 minute, peeled
Chopped fresh Italian parsley

Steps:

  • Sprinkle chicken with salt and pepper. Dredge in flour; shake off excess. Melt butter with oil in heavy large pot over medium-high heat. Working in batches, add chicken to pot; cook until golden on all sides, about 6 minutes total. Transfer to bowl. Add mushrooms to pot; sauté until golden, about 5 minutes. Stir in tomatoes, wine and onions. Return chicken and any accumulated juices to pot. Reduce heat to medium. Cover and simmer 20 minutes.
  • Uncover pot and simmer until chicken is cooked through, about 10 minutes longer. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.

SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS



Skillet Chicken With Mushrooms and Caramelized Onions image

This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.

Provided by Yasmin Fahr

Categories     dinner, weekday, poultry, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

5 tablespoons olive oil
2 tablespoons plus 2 teaspoons sherry vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon red-pepper flakes
Kosher salt and black pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into 3-inch pieces
2 medium yellow onions, thinly sliced (about 4 cups)
3/4 pound cremini mushrooms, stems removed and thinly sliced (about 4 cups)
1/2 cup fresh flat-leaf parsley or dill leaves and fine stems, roughly chopped
1/4 cup grated Parmesan or pecorino (optional)
Bread or cooked pasta, for serving

Steps:

  • In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
  • Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
  • Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
  • Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
  • Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

CHICKEN WITH MUSHROOMS AND TOMATO (CROCK POT)



Chicken With Mushrooms and Tomato (Crock Pot) image

In a small household, you are always left with part of a package of something. This recipe was born from my desire to use up things in the fridge. I've done the same on the stove, but this really worked well in the crock pot.

Provided by duonyte

Categories     Chicken Thigh & Leg

Time 4h20m

Yield 3 serving(s)

Number Of Ingredients 10

2 lbs chicken thighs (bone-in)
8 ounces fresh mushrooms, sliced
1 large onion, chopped
3 garlic cloves, minced
16 ounces spaghetti sauce (1/2 of standard jar)
1 teaspoon dried herbs or 1 tablespoon fresh herb, minced
1/2 cup wine
olive oil
salt
pepper

Steps:

  • Pour the spaghetti sauce into a bowl. Add the herbs and mix.
  • Season chicken with salt and pepper. Heat a little olive oil in skillet and brown the chicken well; transfer to crock pot.
  • Pour all but about 2 tablespoons of accumulated fats from skillet, return to medium low heat. Add the onion and garlic, and cook until soft and just starting to turn color.
  • Put the onions, garlic and mushrooms over the chicken.
  • Return skillet to burner. Pour the wine into the skillet and scrape up all the fond (browned bits) from the skillet. Pour the wine into the spaghetti sauce and mix. Pour over the chicken.
  • Set to LOW and cook for 4 to 5 hours.
  • Serve with hot pasta.
  • Note1: Use whatever herbs you like - oregano, basil, thyme are all good, or use an Italian seasoning mix. I also sometimes add 1/4 teaspoons crushed red pepper for some heat.
  • Note2: Obviously, you can add different vegetables and herbs or spices, to suit your tastes and needs. Sweet bell peppers are a natural, I will also add fresh tomatoes or whatever needs using.
  • Note3: I try not to use added salt, but you may want an additional 1/2 teaspoons or so in the sauce. I find commercial sauces salty enough.
  • Note4: I like red wine, but any wine or dry vermouth will work. Or use chicken broth.

Nutrition Facts : Calories 785.9, Fat 48.8, SaturatedFat 13.6, Cholesterol 256.4, Sodium 574.8, Carbohydrate 20.6, Fiber 3.9, Sugar 11.3, Protein 57.1

CHICKEN WITH SUN-DRIED TOMATO-MUSHROOM SAUCE



Chicken with Sun-Dried Tomato-Mushroom Sauce image

This is my adaptation of a Superfast Cooking Light recipe. I can get this on the table pretty darn fast after work!

Provided by Hey Jude

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 teaspoons olive oil, divided
4 (4 ounce) boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups mushrooms, sliced
1/3 cup finely chopped shallot
3/4 cup reduced-sodium fat-free chicken broth
1/4 cup sun-dried tomato, chopped
1/4 cup dry white wine
1 tablespoon chopped fresh parsley

Steps:

  • Heat 2 tsp.
  • oil in a large non-stick skillet over medium-high heat.
  • Sprinkle chicken with salt and pepper.
  • Add chicken to pan; cook 4 minutes on each side or until done.
  • Remove from pan; keep warm.
  • Reduce heat to medium.
  • Add 2 tsp.
  • oil, mushrooms, and shallots; cook 2 minutes, stirring frequently.
  • Stir in broth, chopped tomatoes, and wine; cook for 1 minute.
  • Spoon sauce over chicken; sprinkle with parsley.
  • Serve over pasta.

Tips:

  • Use a variety of mushrooms for a more flavorful dish. Some good options include cremini, shiitake, and oyster mushrooms.
  • Slice the mushrooms thinly so that they cook evenly.
  • If you don't have dry white wine, you can use chicken broth or water instead.
  • Simmer the chicken and mushrooms in the sauce for at least 15 minutes, or until the chicken is cooked through and the sauce has thickened.
  • Serve the chicken and mushrooms over pasta, rice, or mashed potatoes.
  • Garnish with fresh parsley or basil before serving.

Conclusion:

This easy chicken with mushrooms and tomatoes recipe is a delicious and versatile dish that can be served over your favorite pasta, rice, or mashed potatoes. It's also a great way to use up leftover chicken. With a few simple ingredients and a little time, you can have a satisfying and flavorful meal on the table that the whole family will enjoy.

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