Chicken in Easy Mushroom Tomato Sauce
Chunks of seared chicken in an earthy, herby, mushroom-based tomato sauce. This gluten-free dish is wholly awesome, incredibly healthy, made in one pan, and ready in minutes.
I love this dish because there’s no dicing or chopping onions and garlic. The sauce is a smooth blend of canned tomatoes and dried herbs. No chopping, dicing, or slicing any vegetables – unless you want to add ingredients.
And we use items from your spice rack, which are customizable. This recipe calls for oregano, thyme, onion powder, and garlic powder – which gives the sauce an aromatic, floral balance of flavors. You could also use basil, parsley, Italian seasoning, and/or Mediterranean seasoning.
What type of tomatoes should you use? I used canned tomato sauce, but you can use any canned tomato product you prefer, including crushed tomatoes, tomato puree, and diced tomatoes.
What kind of mushrooms should you use? I prefer cremini mushrooms (also called baby bella mushrooms) because they deliver a deeper flavor than regular button mushrooms. You can use your favorite mushroom variety, including wild mushrooms! To save time, buy the mushrooms pre-sliced.
How should you serve you chicken and mushrooms? I served this dish over brown rice with steam baby broccoli on the side. The dish is “saucy” so I suggest you serve a grain or starch with it. Potatoes, noodles, quinoa, couscous, and crusty bread would all be great.
Chicken in Easy Mushroom Tomato Sauce
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, tenders, or thighs, cut into bite-size pieces
- 8 ounces sliced mushrooms of choice, I used cremini
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper
- 14- ounce can tomato sauce, or 2 cups
- Chopped fresh parsley for serving, optional
Equipment
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink. Add the mushrooms and cook for 3 to 5 minutes, until the mushrooms soften. Add the oregano, thyme, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant.
- Add the tomato sauce and bring to a simmer. Reduce the heat to medium-low and simmer for 10 minutes. Season to taste with salt and black pepper.
- Top with fresh parsley, if using, and serve.