About This Recipe

Chicken with Tomatoes and Mushrooms

  • Serves: 4
  • Prep: 20 min
  • Total: 50 min
  • More Info

Also known as chicken cacciatore, this rustic stew cooks in a rich tomato mushroom sauce. Original source: Martha Stewart


  • 4boneless, skinless chicken breast halves, about 1‑½ pounds

  • 1tablespoon olive oil

  • 1pound mushrooms

  • 2garlic cloves

  • 1can (14.5 ounces) stewed tomatoes

  • ¼teaspoon dried oregano

  • Coarse salt and ground pepper


  • Tools you will need

  • Prep bowls

  • Measuring spoons

  • Can opener

  • Cutting board and knife

  • Step Zero

  • Mince garlic cloves Garlic should be as small as possible, in very fine pieces (about ⅛ in).

  • Trim and quarter the mushrooms Remove the stems and cut mushrooms into four equal-sized pieces.

  • Season the chicken with salt and pepper Immediately place the cutting board in the sink and wash your hands after to prevent contamination from raw meat.


  • Tools you will need

  • Cooktop

  • Saucepan & lid

  • Tongs

  • Plate

  1. Cooking steps

  2. Step One

    • Heat oil in the saucepan over medium-high heat; swirl to coat bottom of pan.

    • Cook chicken, turning (with tongs) when it easily releases from the pan, until golden, 4 to 6 minutes. (The chicken will cook more later.)

    • Transfer chicken to plate.

  3. Step Two

    • 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.

  4. Step Three

    • 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.