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.
Servings 4
Calories 200kcal
Equipment
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
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.
Nutrition
Calories: 200kcal | Carbohydrates: 9g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 606mg | Potassium: 983mg | Fiber: 2g | Sugar: 5g | Vitamin A: 477IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg