Herbed Chicken With Tomatoes And Mushrooms Recipes

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CHICKEN WITH TOMATOES, ONIONS AND MUSHROOMS

Categories     Chicken     Mushroom     Onion     Tomato     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9



Chicken with Tomatoes, Onions and Mushrooms image

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.

1 3 3/4-pound chicken, cut into 10 pieces
1/4 cup all purpose flour
2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
1 pound mushrooms, trimmed
2 cups chopped seeded tomatoes
1 1/2 cups dry white wine
1 10-ounce container pearl onions, blanched 1 minute, peeled
Chopped fresh Italian parsley

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



Chicken with Tomatoes and Mushrooms image

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

4 boneless, skinless chicken breast halves, about 1 1/2 pounds
Coarse salt and ground pepper
1 tablespoon olive oil
1 pound mushrooms, trimmed and quartered
2 garlic cloves, minced
1 can (14.5 ounces) stewed tomatoes
1/4 teaspoon dried oregano

CHICKEN WITH MUSHROOMS AND TOMATOES

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 12



Chicken with Mushrooms and Tomatoes image

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the pancetta and 1 tablespoon of the oil in a large skillet and cook over medium heat until the pancetta crisps, about 3 minutes. Remove pancetta with a slotted spoon, reserve the oil in the pan. Season the chicken thighs with salt and pepper, and add skinned side down to the pan, and brown, in batches if needed, over high heat, about 4 minutes per side. Transfer the chicken to a plate.
  • Add a tablespoon of oil and the mushrooms to the skillet and cook, without stirring until beginning to brown, 2 to 3 minutes. Shake pan and continue to cook the mushrooms until evenly golden brown, about 3 minutes more. Add the onion, garlic, marjoram, and pepper flakes; cook stirring and scraping the bottom of the pan with a wooden spoon until fragrant. Crush the tomatoes through your fingers and add to the pot; cook until brick red. Stir in the tomato juices. Bring the sauce to a simmer. Return the chicken and pancetta to the pan and cook it in the oven until the meat is cooked through and tender about 30 minutes more.
  • Divide the chicken evenly among 4 plates, cover loosely with foil. With a large spoon or ladle, skim any fat off the surface of the sauce and discard. Stir the cheese and parsley into the sauce, and season with salt and pepper, to taste. Pour the sauce over the chicken and serve.

Nutrition Facts : Calories 461 calorie, Fat 23 grams, SaturatedFat 6 grams, Carbohydrate 12 grams, Fiber 3 grams, Protein 52 grams

1-ounce pancetta, fat trimmed and diced
2 tablespoons extra-virgin olive oil
8 skinless chicken thighs (about 3 pounds)
Kosher salt and freshly ground black pepper
10 ounces button mushrooms, quartered
1 medium onion, chopped
3 cloves garlic, finely chopped
2 teaspoons finely chopped fresh marjoram or oregano leaves
Pinch red pepper flakes, optional
1 (15-ounce) can plum tomatoes (about 1 3/4 cups)
1/3 cup freshly grated Parmesan (about 1-ounce)
2 tablespoons chopped flat-leaf parsley leaves

HERB-ROASTED CHICKEN WITH MELTED TOMATOES

Provided by Food Network Kitchen

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 13



Herb-Roasted Chicken with Melted Tomatoes image

Steps:

  • Preheat the oven to 450 degrees. Pulse the onion, parsley, cilantro, tarragon, 2 tablespoons dill, the walnuts and garlic in a food processor. Add 3 tablespoons olive oil, the vinegar, 2 teaspoons salt, and pepper to taste; pulse until smooth.
  • Stir half of the herb paste with the yogurt in a small bowl; cover and refrigerate.
  • Season the chicken inside and out with salt and pepper. Loosen the skin with your fingers; rub some of the remaining herb paste under the skin and the rest on the outside of the bird. Truss the chicken. Place in a roasting pan; roast until the skin turns golden, about 30 minutes.
  • Reduce the oven temperature to 375 degrees. Toss the tomatoes with the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. Baste the chicken with the drippings and add the tomatoes, cut-side down, to the pan. Continue roasting until a thermometer inserted in the thickest part of the thigh registers 155 degrees, about 1 hour. Season with salt and pepper; let the chicken rest 10 minutes before carving.
  • Arrange the chicken and tomatoes on a platter; sprinkle with the remaining 2 tablespoons dill. Serve with the yogurt sauce.

1/2 medium red onion, roughly chopped
1/2 cup roughly chopped fresh parsley
1/2 cup roughly chopped fresh cilantro
1/4 cup roughly chopped fresh tarragon
1/4 cup roughly chopped fresh dill
1/4 cup chopped walnuts
3 cloves garlic
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper
1 cup plain yogurt
1 6- to 7-pound roasting chicken
2 pounds plum tomatoes, halved lengthwise

HERBED CHICKEN MARSALA

Smothered in low-calorie sauteed mushrooms and sun-dried tomatoes, this dish is both healthy and satisfying. A little bit of butter goes a long way in the sauce-just a touch adds creamy richness.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11



Herbed Chicken Marsala image

Steps:

  • Place the chicken cutlets between 2 pieces of plastic wrap and pound with a meat mallet (or the flat side of a chef's knife) until about 1/3-inch thick. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Put the flour on a medium plate. Heat the oil in a large nonstick skillet over medium-high heat. Dredge the chicken in the flour to fully coat, shaking off any excess. Add the chicken to the skillet and fry until fully cooked and golden brown, about 4 minutes per side. Transfer to a platter and tent with foil to keep warm.
  • Add 1/2 cup of the broth, the sun-dried tomatoes and rosemary to any remaining drippings in the skillet and cook, stirring frequently, for 1 minute to plump the tomatoes. Add the mushrooms, 1/4 teaspoon salt and 1/2 teaspoon pepper and cook until the mushrooms are soft, about 5 minutes. Add the marsala and bring to a boil. Add the remaining 1/4 cup broth and the butter and simmer until the butter is fully melted, about 30 seconds.
  • Spoon the mushroom mixture and sauce over the chicken, sprinkle with the parsley and serve.

Four 4-ounce boneless, skinless chicken breast cutlets
Kosher salt and freshly ground black pepper
1/3 cup whole wheat flour
1 1/2 tablespoons extra-virgin olive oil
3/4 cup low-sodium chicken broth
1/3 cup sun-dried tomatoes (not packed in oil; not rehydrated), finely chopped or very thinly sliced
1/2 teaspoon finely chopped rosemary
10 ounces white button or cremini (baby bella) mushrooms, sliced
1/3 cup sweet marsala wine
2 teaspoons unsalted butter
1 to 2 tablespoons roughly chopped flat-leaf parsley

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



Chicken with Grape Tomatoes and Mushrooms image

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.

2 tablespoons olive oil
1 1/4 pounds skinless, boneless chicken breast halves, cut into thin strips
1 package (8 ounces) sliced fresh mushrooms (about 2 1/4 cups)
1 clove garlic, minced
1 pint grape tomatoes (about 2 1/2 cups)
3 green onions, cut into 1-inch pieces (about 1/3 cup)
2 packets Swanson® Flavor Boost Concentrated Chicken Broth
2 tablespoons water

CHICKEN WITH MUSHROOMS AND TOMATOES

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 8



Chicken with Mushrooms and Tomatoes image

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.

2 tablespoons olive oil
4 chicken breasts, boneless and skinless and sliced into strips
1/2 cup finely chopped onion
2 cups sliced mushrooms
1/2 cup white wine
1 cup chopped canned tomatoes, drained
1/4 cup heavy cream
2 tablespoons chopped parsley

HONEY-BALSAMIC BAKED CHICKEN BREASTS WITH TOMATOES, MUSHROOMS A

This is a flavorful recipe, makes a pretty presentation, and with a side-dish of rice, makes an entire meal. Quick to throw together, too.

Provided by FlemishMinx

Categories     Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12



Honey-Balsamic Baked Chicken Breasts with Tomatoes, Mushrooms a image

Steps:

  • Heat the oven to 425 degrees.
  • In a large shallow pan, mix all ingredients EXCEPT chicken, pepper, and honey.
  • Dredge the chicken breasts in the mixture, getting them coated with the liquid.
  • Nestle the breasts in the vegetable mixture, but do not completely bury them.
  • Salt and pepper them, then drizzle them with the honey.
  • Bake until the chicken is well browned and cooked through, about 50 to 60 minutes.

Nutrition Facts : Calories 421.3, Fat 24.1, SaturatedFat 5.3, Cholesterol 92.8, Sodium 685, Carbohydrate 18.1, Fiber 2.8, Sugar 12.7, Protein 33.6

4 chicken breasts
1 medium red bell pepper, cored,seeded and cut into strips
1 medium yellow bell pepper, prepared as above
1/2 lb fresh mushroom, cleaned and cut into quarters
1 (14 ounce) can diced tomatoes, drained (preferably imported Italian)
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh rosemary
1 teaspoon salt
fresh ground black pepper
additional salt
1 1/2 tablespoons honey

HERBED CHICKEN AND TOMATOES

This dish is easy and quick-to-fix on the stovetop. The herbs make it special! Recipe & photo: mccormick.com

Provided by Ellen Bales

Categories     Chicken

Time 35m

Number Of Ingredients 11



HERBED CHICKEN AND TOMATOES image

Steps:

  • 1. Cook the pasta according to package directions; drain well. Mix the seasonings in a shallow dish. Reserve 2 tsp. Stir 2 Tbsp. flour into remaining seasoning mixture in dish. Coat the chicken in seasoned flour; discard any remaining seasoned flour.
  • 2. In a large skillet, heat oil on medium heat and add the chicken in batches. Cook for 5 minutes on each side or until golden brown and cooked through. Add additional 1 Tbsp. oil as needed. Remove chicken from skillet and keep warm.
  • 3. Heat the remaining 1 Tbsp. oil in skillet. Add onion; cook and stir for 3 minutes or until softened. Stir in 1 Tbsp. flour. Add tomatoes, stock and reserved seasoning mixture. Bring to a boil, stirring occasionally, then reduce heat to low and simmer for 5 minutes. Stir in the half-and-half. Return chicken to skillet. Cook until heated through. Serve over pasta.

8 oz pasta
1 1/2 tsp basil leaves
1 1/2 tsp garlic powder
1 tsp crushed rosemary
3 Tbsp all purpose flour
1 1/2 lb chicken breast halves, skinless and boneless, thin sliced
2 to 3 Tbsp vegetable oil, divided
1 small onion, finely chopped
1 can(s) (14.5 oz.) petite diced tomatoes, drained
1 1/2 c unsalted chicken stock
2 Tbsp fat-free half-and-half

HERB-BRAISED CHICKEN WITH TOMATOES AND MUSHROOMS (LOW CARB)

A great tasting stove top chicken dish to whip up for both a regular family dinner or when company is coming. If you're not watching your carbs, a side of rice pilaf goes nicely.

Provided by TheDancingCook

Categories     Chicken Breast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11



Herb-Braised Chicken With Tomatoes and Mushrooms (Low Carb) image

Steps:

  • In a large, deep skillet or Dutch oven, cook bacon on medium for 4 minutes or until lightly browned but not crisp; turn frequently.
  • Add mushrooms and onions; stir occasionally and cook until onion is tender, about 8 minutes.
  • Mix the seasonings together and sprinkle over both sides of chicken.
  • Add chicken, tomatoes, garlic and broth to pan.
  • Bring to a boil and stir, getting up all the browned bits.
  • Reduce heat to low, cover and simmer for 15 minutes.
  • Turn chicken and cook for another 15 minutes, stirring occasionally and spooning sauce over chicken.

Nutrition Facts : Calories 329.2, Fat 8.2, SaturatedFat 2, Cholesterol 148, Sodium 646.3, Carbohydrate 10.6, Fiber 2.9, Sugar 5.8, Protein 51.7

2 lbs boneless skinless chicken breasts or 2 lbs boneless skinless chicken thighs
2 slices bacon, cut into 1 inch pieces
8 ounces baby portabella mushrooms, sliced
1 large sweet onion, sliced thin
1/4-1/2 cup chicken broth
2 garlic cloves, minced
1 1/2 teaspoons dried basil
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14 1/2 ounce) can diced tomatoes, drained

HERBED CHICKEN WITH TOMATOES AND MUSHROOMS

Delicious served over rice.

Provided by Cassie *

Categories     Chicken

Time 1h

Number Of Ingredients 9



Herbed Chicken With Tomatoes And Mushrooms image

Steps:

  • 1. Cook bacon in large deep skillet or 5-quart Dutch oven on medium heat 5 minutes or until lightly browned but not crisp and some fat has been rendered, turning frequently. Pour off all but 2 tablespoons drippings. Add mushrooms and onion; cook and stir about 8 minutes or until onion is softened, stirring occasionally.
  • 2. Mix basil, oregano, salt and chipotle pepper. Sprinkle evenly over chicken. Add chicken and tomatoes to skillet.
  • 3. 3. Bring to boil, stirring to browned bits in bottom of skillet. Reduce heat to low; simmer 30 minutes or until chicken is cooked through, stirring occasionally and spooning sauce over chicken. Serve over cooked rice. Yum!

4 slice thick-cut bacon, cut into 1-inch pieces
1 pkg (8 ounces) sliced cremini (baby bella) or white mushrooms
1 large onion, halved and thinly sliced
8 small chicken thighs, skin removed (about 2 pounds)
1 1/2 tsp basil leaves, or dried basil
3/4 tsp oregano leaves, or dried oregano
1/2 tsp salt
1/4 tsp chipolte pepper
1 can(s) (14 1/2 ounces) diced tomatoes, undrained

CHICKEN BREASTS WITH TOMATO-HERB PAN SAUCE

The key to this sauté: Cook the tomatoes with the bits of chicken left over after you've seared it in the pan. When the tomatoes burst, swirl in the remaining marjoram butter to finish the pan sauce.

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Tomato     Sauté     Quick & Easy     Dinner     Lunch     Summer     Healthy     Oregano     Paprika     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 8



Chicken Breasts with Tomato-Herb Pan Sauce image

Steps:

  • Mash butter, garlic, marjoram, and paprika in a small bowl to blend. Season marjoram butter to taste with salt and pepper.
  • Melt 1 tablespoon marjoram butter in a medium heavy skillet over medium heat. Season chicken with salt and pepper. Add chicken to skillet, cover, and cook until no longer pink in center, about 5 minutes per side. Transfer chicken to a plate. Tent chicken with foil to keep warm.
  • Increase heat to high. Add tomatoes to skillet and cook, stirring occasionally, until they begin to char and burst, about 5 minutes. Add remaining marjoram butter to skillet. Crush tomatoes slightly to release juices; stir 1 minute. Season sauce to taste with salt and pepper. Spoon tomato sauce over chicken. Garnish with parsley.

2 tablespoons (1/4 stick) unsalted butter, room temperature
1 garlic clove, minced
1 1/2 teaspoons chopped fresh marjoram or oregano
1/2 teaspoon sweet paprika
Kosher salt and freshly ground black pepper
2 skinless, boneless chicken breasts
2 cups mixed cherry tomatoes (11-12 ounces)
1 tablespoon chopped fresh flat-leaf parsley

HERBED CHICKEN AND TOMATOES

Rebecca Popke of Largo, Florida puts a tangy spin on chicken by adding just a few easy ingredients. "Recipes such as this are really a plus when you work a full-time job but still want to put a healthy, satisfying meal on the table," she explains.

Provided by Taste of Home

Categories     Dinner

Time 5h10m

Yield 4 servings.

Number Of Ingredients 6



Herbed Chicken and Tomatoes image

Steps:

  • In a 3-qt. slow cooker, combine the chicken, tomatoes, soup mix and sugar. Cover and cook on low for 5-6 hours or until chicken is no longer pink. Serve with pasta; sprinkle with cheese.

Nutrition Facts :

1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 envelope Lipton savory herb with garlic soup mix
1/4 teaspoon sugar
Hot cooked pasta
Shredded Parmesan cheese

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