**Savory Delights: A Culinary Journey with Chicken, Tomatoes, Onions, and Mushrooms**
Prepare to tantalize your taste buds with a culinary adventure featuring the harmonious blend of chicken, tomatoes, onions, and mushrooms. This article presents a diverse collection of recipes that showcase these ingredients in all their glory. From the classic and comforting Chicken Cacciatore to the vibrant and flavorful Chicken Fricassee with Vegetables, each dish promises a unique experience.
Whether you prefer the simplicity of Pan-Fried Chicken with Tomato Salsa or the rich and hearty goodness of Chicken and Mushroom Stroganoff, there's a recipe here to satisfy every palate. And for those seeking a healthier option, the Chicken and Veggie Stir-Fry offers a delightful balance of flavors and textures.
With easy-to-follow instructions and a treasure trove of cooking tips, this article equips you to create mouthwatering meals that will impress family and friends alike. Embark on this culinary journey and discover the endless possibilities of chicken, tomatoes, onions, and mushrooms.
CHICKEN WITH TOMATOES AND MUSHROOMS
Also known as chicken cacciatore, this rustic stew cooks in a rich tomato mushroom sauce. Serve over rice or with a thick slice of crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.
- 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.
- 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.
Nutrition Facts : Calories 274 g, Fat 6 g, Fiber 2 g, Protein 44 g
CHICKEN WITH GRAPE TOMATOES AND MUSHROOMS
Here's a way to get great flavor, fast. This quick-cooking skillet dish features strips of sauteed chicken with mushrooms, green onions and grape tomatoes.
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet. Heat the remaining oil in the skillet over medium heat. Add the mushrooms and cook until tender, stirring occasionally. Add the garlic, tomatoes and onions to the skillet and cook and stir for 1 minute. Return the chicken to the skillet. Stir in the concentrated broth and water and cook until the chicken is cooked through.
CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE
It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants. -Jennifer Pemberton, Muncie, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.
Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
BAKED CHICKEN THIGHS WITH MUSHROOMS AND ONIONS
Chicken thighs are so versatile and healthy. This delicious main dish can be ready in just about 35 minutes. To complete the menu, serve with roasted potatoes and green beans, or a salad.
Provided by Bibi
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pat thighs dry with paper towels. Combine garlic powder, onion powder, salt, and pepper in a small bowl. Sprinkle seasoning on both sides of the chicken thighs.
- Heat 1 tablespoon olive oil in a 12-inch nonstick oven-safe skillet over medium heat. Swirl the pan to coat the bottom with the hot oil. Place seasoned thighs in the skillet and cook until browned, about 3 minutes. Turn thighs and brown the other side, about 2 minutes. Transfer browned thighs to a plate and keep warm.
- Add remaining 1 tablespoon olive oil to the same skillet. Add mushrooms; cook and stir for about 2 minutes. Add smashed garlic cloves and herbes de Provence; cook and stir for 1 more minute.
- Move mushrooms to one side of the skillet and place 3 onion slices into the skillet. Place a browned chicken thigh on top of each onion slice. Move mushrooms to create an empty space in the skillet, and place the remaining onion slices and chicken thighs in the skillet.
- When all the onion slices and chicken thighs are placed, redistribute the mushrooms evenly around the skillet. Pour white wine over all and cover.
- Transfer skillet to the preheated oven and bake until chicken thighs are no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Serve each chicken piece with a slice of the cooked onion and some mushrooms. Garnish with snipped chives or parsley.
Nutrition Facts : Calories 381.7 calories, Carbohydrate 7.1 g, Cholesterol 95.8 mg, Fat 23.8 g, Fiber 1.2 g, Protein 28.9 g, SaturatedFat 5.7 g, Sodium 87.5 mg, Sugar 2.8 g
CHICKEN WITH MUSHROOMS AND TOMATOES
Steps:
- Heat oil in non stick skillet over medium high heat. Season chicken strips with salt and pepper. Brown chicken in hot oil and remove to a plate. Stir in onions and cook until tender. Stir in mushrooms and cook until golden. Stir in wine and bring to simmer. Stir in tomatoes and return to a simmer. Season with salt and pepper and return chicken to pan. Cook over medium heat until sauce begins to thicken. Finish sauce with cream and parsley. Serve warm over pasta.
EASY BAKED CHICKEN WITH TOMATOES AND MUSHROOMS
Steps:
- Heat the oven to 350 F.
- Combine flour with salt and pepper; dredge chicken pieces in the mixture. Reserve the excess flour mixture.
- Heat butter and oil in a skillet over medium-low heat; brown chicken pieces slowly, until golden brown. Remove chicken to a baking dish or covered oven-safe Dutch oven .
- In the same skillet, brown mushrooms and onions. Stir in the reserved flour from coating the chicken. Add tomatoes and bay leaves, blending well.
- Cook the tomato and mushroom mixture for about 4 minutes. If the mixture is too thick, add some chicken broth.
- Pour the tomato mixture over the chicken in the Dutch oven. Cover the pan and bake in the preheated oven for 40 minutes or until chicken is tender.
Nutrition Facts : Calories 777 kcal, Carbohydrate 15 g, Cholesterol 216 mg, Fiber 3 g, Protein 68 g, SaturatedFat 13 g, Sodium 1154 mg, Fat 48 g, ServingSize 4 to 6 servings, UnsaturatedFat 30 g
CHICKEN WITH TOMATOES, ONIONS AND MUSHROOMS
Steps:
- Sprinkle chicken with salt and pepper. Dredge in flour; shake off excess. Melt butter with oil in heavy large pot over medium-high heat. Working in batches, add chicken to pot; cook until golden on all sides, about 6 minutes total. Transfer to bowl. Add mushrooms to pot; sauté until golden, about 5 minutes. Stir in tomatoes, wine and onions. Return chicken and any accumulated juices to pot. Reduce heat to medium. Cover and simmer 20 minutes.
- Uncover pot and simmer until chicken is cooked through, about 10 minutes longer. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.
SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS
This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
- Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
- Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
- Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
- Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.
BAKED MUSHROOM CHICKEN
This mushroom chicken bake recipe is the perfect way to dress up a standard weeknight dinner. It's a recipe I can count on to yield tender and flavorful results every time. -Barbara McCalley, Allison Park, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. , In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken., Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.
Nutrition Facts : Calories 311 calories, Fat 16g fat (9g saturated fat), Cholesterol 109mg cholesterol, Sodium 575mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 33g protein.
Tips:
- Use ripe tomatoes: For the best flavor, use ripe, juicy tomatoes. You can use fresh tomatoes, canned tomatoes, or even sun-dried tomatoes.
- Don't overcrowd the pan: When cooking the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly.
- Use a variety of mushrooms: Feel free to use a variety of mushrooms in this dish. Some good options include cremini mushrooms, shiitake mushrooms, and oyster mushrooms.
- Season to taste: Be sure to season the dish to taste with salt, pepper, and other spices. You can also add a bit of red pepper flakes for a little heat.
- Serve with your favorite sides: This dish can be served with a variety of sides, such as rice, pasta, or mashed potatoes.
Conclusion:
This chicken with tomatoes, onions, and mushrooms is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the vegetables are flavorful and colorful. This dish is sure to please everyone at your table.
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