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Chicken Mushroom And Tomato Recipe

This Chicken, Mushroom, and Tomato recipe is one of my go-to comfort meals. It's packed with tender chicken, earthy mushrooms, and juicy tomatoes, all simmered together in a rich, savory sauce. I love how simple it is—just a few everyday ingredients, but the flavor is anything but basic. It’s perfect for busy weeknights when I want something hearty and wholesome without spending hours in the kitchen. I usually serve it over rice, pasta, or even mashed potatoes when I need a cozy dinner. It’s one of those dishes that tastes even better the next day!
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 8 ounces mushrooms sliced
  • 1 can 14.5 ounces diced tomatoes
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh basil leaves for garnish optional

Equipment

  • Large skillet or sauté pan
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

Prepare the Ingredients
  1. Begin by seasoning the chicken breasts with salt and pepper on both sides. Set them aside while you prepare the vegetables.
Sauté the Aromatics
  1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
Cook the Chicken
  1. Push the onions and garlic to the side of the skillet and add the chicken breasts. Cook for 5-6 minutes on each side, or until they are browned and cooked through. Remove the chicken from the skillet and set aside.
Add Mushrooms and Tomatoes
  1. In the same skillet, add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes. Pour in the diced tomatoes with their juice and add the dried oregano. Stir to combine.
Simmer the Sauce
  1. Return the chicken breasts to the skillet, nestling them into the tomato and mushroom mixture. Reduce the heat to low, cover, and let simmer for 10 minutes to allow the flavors to meld.
Serve
  1. Once the chicken is tender and infused with the sauce, remove from heat. Garnish with fresh basil leaves if desired, and serve hot.

Notes

I like to use boneless, skinless chicken thighs for this recipe because they stay juicy and flavorful, but chicken breast works just fine too. If you’re using fresh tomatoes, make sure they’re nice and ripe for the best flavor. And don’t skip the mushrooms—they add so much depth! Sometimes I toss in a splash of cream or a bit of grated cheese at the end when I want it extra rich.