Braised Chicken with Tomatoes and Mushrooms

An Easy Stovetop Chicken Dinner with Garlic and Herbs.

This Braised Chicken with Tomatoes and Mushrooms is a comforting, homestyle meal made with simple ingredients and plenty of savory flavor. Bone-in chicken breasts are browned in a skillet before being gently simmered in a sauce made with tomatoes, mushrooms, onion, garlic, and fragrant herbs.

Browning the chicken first helps develop its flavor, while simmering it in the tomato and mushroom sauce allows the flavors to blend together beautifully. A touch of thyme and parsley adds a pleasant herbal note, making this a satisfying dish for a family dinner or a cozy evening at home.

Serve this skillet chicken with mashed potatoes, rice, or crusty bread to soak up the delicious sauce. It's a wonderful way to turn everyday ingredients into a hearty, home-cooked meal.

Ingredients:

1 Tbs. olive oil
4 bone-in chicken breasts
Salt and black pepper, to taste
1Tbs. butter
1 onion, chopped
1 (4-ounce) can sliced mushrooms, drained
2 cloves garlic, minced
1 1/2 tsp. flour
1/3 c. water
1 tsp. chicken bouillon powder
1 (10 oz.) can tomatoes with green chilies
1/4 tsp. dried thyme
1 tsp. dried parsley

Directions: 

Pat the chicken breasts dry with paper towels. Generously season all sides with salt and black pepper.

Heat the olive oil in a large, deep cast iron skillet over medium-high heat. Add the chicken breasts and cook for about 8 minutes per side, until nicely browned. Work in batches if necessary to avoid overcrowding the pan.

Transfer the browned chicken to a plate. It will finish cooking in the sauce.

Reduce the heat to medium and add the butter to the same skillet. Once melted, add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.

Stir in the drained mushrooms and minced garlic. Cook for about 1 minute, stirring frequently, until fragrant.

Sprinkle the flour over the vegetables and stir constantly for about 1 minute to coat the ingredients and cook off the raw flour taste.

Gradually stir in the water and chicken bouillon powder until the bouillon dissolves and the mixture is smooth. Add the tomatoes, thyme, and parsley. Stir well, scraping up any browned bits from the bottom of the skillet. Taste the sauce and adjust the seasoning if needed.

Return the browned chicken breasts and any accumulated juices to the skillet. Spoon some of the sauce over the chicken. Reduce the heat to low, cover, and simmer gently until the chicken is cooked through and tender. Begin checking after about 10 minutes, but allow additional time if needed. Insert a meat thermometer into the thickest part of each breast without touching the bone. The chicken must reach an internal temperature of 165°F. 

Spoon the tomato and mushroom sauce over the chicken and serve warm.

Tips for Best Success:

• Pat the chicken dry. Dry chicken browns more effectively than damp chicken.
• Don't rush the browning. A golden-brown exterior adds flavor to the finished sauce.
  Use a large, deep skillet. The chicken should fit comfortably in a single layer.
• Keep the simmer gentle. A low simmer helps the chicken cook without making the sauce splatter or reduce too quickly.
• Taste before adding salt. Chicken bouillon can contain quite a bit of sodium.
• Check each chicken breast separately. Bone-in breasts vary in size, so they may not all finish cooking at the same time.
• Adjust the sauce if necessary. If it becomes too thick, add a small splash of water. If it is too thin, simmer uncovered briefly after the chicken is cooked, keeping the chicken warm and avoiding overcooking it.

Variations and Substitutions:

• Use boneless chicken breasts.  Boneless, skinless chicken breasts can be used instead of bone-in chicken. They generally cook faster, so check the temperature early to prevent them from drying out.
• Use fresh mushrooms.  Replace the canned mushrooms with about 4 ounces of sliced fresh mushrooms. Sauté them until softened and lightly browned before adding the garlic.
• Add extra herbs.   A little oregano or Italian seasoning works well with the tomato sauce. Start with a small amount so the herbs don't overpower the dish.
• Make a richer sauce.  Replace some or all of the water with low-sodium chicken broth. Taste before adding additional bouillon or salt.
• Add more vegetables.  Try diced bell peppers or a handful of fresh spinach. Add the peppers with the onions and stir in the spinach near the end of cooking.

Serving Suggestions:

This chicken is especially good served with a side that can soak up the savory tomato and mushroom sauce.

• Mashed potatoes
• Steamed white or brown rice 
• Buttered egg noodles
• Crusty bread 
• Roasted green beans 
• Steamed broccoli 
• Simple green salad 

How to Store:

• Refrigerator: Allow the chicken to cool slightly, then place it in an airtight container with the sauce. Refrigerate within 2 hours of cooking and use within 3–4 days.
• Freezer: Place the cooled chicken and sauce in a freezer-safe container. Freeze for up to 3 months for best quality. The sauce may change texture slightly after thawing.
• Reheating: Thaw frozen chicken in the refrigerator overnight. Reheat gently in a covered skillet over low to medium-low heat, adding a splash of water or broth if needed. Make sure the chicken reaches 165°F (74°C) throughout when reheating.

Frequently Asked Questions:

Can I use boneless, skinless chicken breasts?

Yes. Boneless chicken breasts work well, but they usually cook faster than bone-in breasts. Check them with a meat thermometer to avoid overcooking.

Can I use fresh mushrooms instead of canned?

Absolutely. Use about 4 ounces of sliced fresh mushrooms. Cook them until softened and lightly browned before adding the garlic.

Can I use chicken broth instead of water?

Yes. Chicken broth adds extra flavor. If you use it, consider reducing or omitting the chicken bouillon powder to keep the sauce from becoming too salty.

How do I know when the chicken is done?

Use a meat thermometer to check the thickest part of each breast, avoiding the bone. Chicken is safe to eat when it reaches 165°F .

Why is my tomato mushroom sauce too thin?

The sauce may contain extra moisture from the tomatoes or mushrooms. Once the chicken is fully cooked, remove it temporarily and simmer the sauce uncovered until it thickens slightly.

Can I make this recipe ahead of time?

Yes. You can prepare the chicken and sauce in advance and refrigerate them promptly. Reheat gently until the chicken reaches 165°F .

Can I make this recipe gluten-free?

Yes. Replace the all-purpose flour with a suitable gluten-free thickener, such as a gluten-free flour blend. Also check the chicken bouillon label to ensure it is gluten-free.