This Braised Chicken in Mushroom and Tomato Sauce is the perfect hearty meal on a cold winter day. Filled with savory flavors from the chicken and veggies, add some rice or roasted potatoes and dinner is ready. Simple ingredients, one pan meal, comforting and delicious. You have to try it! The entire recipe was made on the stove top, which, if you have been following me for a while, is very unusual for me.
Want more one pan meal ideas, check out my flavorful grilled orange chicken recipe or my smoked cornbread sloppy joe dish.
Simple One Pan Dinners.
One pan meals are great for busy, on the go schedules. Use up ingredients that are already available in the fridge and pantry and put them together in one pot or pan. Meal prep a large delicious meal and enjoy for days. Best of all, there is little mess or downtime from cleaning.
You can get really creative with these recipes. From breakfast, lunch or dinner, enjoy perfectly cooked tender protein and a pan full of roasted and tenderized veggies.
For breakfast, don’t miss my breakfast skillet of champions or an easy school night pull apart pizza meal.
Ingredient List for Braised Chicken in Mushroom and Tomato Sauce.
- Chicken: I used bone-in chicken thighs for maximum flavor.
- Onion: adds savoriness and crunch.
- Garlic: adds a strong robust flavor to the dish.
- Mushrooms: adds a nutty and earthy flavor balancing the savoriness of the dish.
- Tomato paste: strong concentrate to enhance the flavor of the sauce.
- Red wine: the combination of acidity and fruitiness helps create a more layered flavor profile for the sauce.
- Broth: liquid base of the dish.
- Tomatoes: small cherry tomatoes add freshness to a very savory dish.
Step 1: Sauté first.
A crucial step in one pan meals is sautéing ingredients first before mixing everything together to cook.
I made the entire braised chicken in mushroom and tomato sauce meal on the stove top using my lodge dutch oven. It’s a large and deep ceramic cooking vessel that can hold a lot of food and withstand high heat for a long period.
Start by seasoning the chicken. Take Dad’s All Purpose Rub and season all side of the bone-in, skin on chicken thighs.
Recipe Tip
If you are not a fan of bone-in chicken, use boneless thighs or for leaner cuts go with a chicken breast.
Drizzle olive oil in the pan and let it heat up. Place the chicken thighs skin down on the hot oil. Press down to get the skin nice and crispy. Don’t rush this step, it’s important to render out some of the fat from the skin for the best flavor.
Once the skin turns golden brown and is crispy, flip the chicken thighs over and sear the bottom side. Once done, remove them from the pan.
In the same oil, add 1/2 chopped onion and sauté until it’s semi soft. Add sliced mushrooms with 2 tablespoons of butter and continue sautéing the veggies until they are fork tender. Mushrooms are packed full of water and they need time to cook out.
To finish this step, add a tablespoon of tomato paste, minced garlic and red wine. My recommendation is to pick something complex and dry, like a merlot. It will add a robust and rich flavor to the broth. Scrape the bottom of the dutch oven with a wooden spoon and cook everything for 5-10 minutes.
Step 2: How to braise chicken in mushroom and tomato sauce.
Next, add 2 cups of chicken broth, salt, pepper and oregano. Mix everything together and add back the chicken thighs. Reduce the heat to a low simmer, cover the dutch oven with a lid and let it cook slowly releasing all those amazing flavors into the sauce and chicken.
Recipe Tip
Do not use an expensive wine in the recipe. An economical bottle of a dry red is perfect for this recipe. The alcohol contents cook off leaving the fruity, rich and tangy flavors.
Once the internal temperature on the chicken thighs reach 175 degrees, the meal is done.
If you like a thicker sauce, make a slurry using equal parts water and corn starch. Mix the ingredients together and pour it into the sauce. Mix and it will immediately thicken.
Step 3: Serve the delicious braised chicken in mushroom and tomato sauce.
This dish is best served with a scoop of rice or roasted potatoes. Add the braised chicken in mushroom and tomato sauce to the plate, top with some freshly chopped parsley and enjoy!
Products featured in the video
Click the image below to view the products ⬇️
Frequently Asked Questions:
Yes, both dishes are very similar to one another. While a traditional chicken cacciatore also includes bell peppers, celery and parmesan cheese, I made a simpler version with ingredients I had in the fridge.
Yes, boneless chicken thighs or chicken breast are ideal for a braised chicken in mushroom and tomato sauce. Other proteins that would work well are Italian sausage or beef.
More Delicious One Pan Recipes To Try:
If you tried this Braised Chicken in Mushroom and Tomato Sauce or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
Mushroom and Tomato Sauce Ingredients
-
Season all sides of the bone-in, skin on chicken thighs with an all purpose rub.
-
Drizzle olive oil into the pan or dutch oven and let it heat up to medium heat.
-
Place the bone-in chicken thighs skin down on the hot oil. Press down to get the skin nice and crispy.
-
Once the skin turns golden brown and is crispy, flip the chicken thighs over and sear the bottom side. When done, remove them from the pan.
-
In the same dutch oven, add the chopped onion and sauté until it’s semi soft. Add in sliced mushrooms with 2 tablespoons of butter. Continue sautéing the veggies until they are fork tender and all the liquid has cooked out of the mushrooms.
-
Next, add a tablespoon of tomato paste, and freshly minced garlic. Cook for 1-2 minutes until fragrant.
-
Add the cherry tomatoes, red wine and 2 cups of chicken broth, oregano, salt and pepper. Bring it to a boil and reduce the heat to low.
-
Place the chicken thighs back in the dutch oven, cover and simmer over low heat for an hour or until the chicken is fully cooked through.
-
If the sauce is too thin, mix the cornstarch with water, add to the dutch oven and mix.
-
Remove from the heat, allow the chicken to rest for a few minutes, serve and enjoy!
- If you are not a fan of bone-in chicken, use boneless thighs or for leaner cuts go with a chicken breast.
- Do not use an expensive wine in the recipe. An economical bottle of a dry red is perfect for this recipe. The alcohol contents cook off leaving the fruity, rich and tangy flavors.
- Skip the wine if you do not like cooking with alcohol, replace with more chicken stock.
Calories: 397kcal | Carbohydrates: 14g | Protein: 27g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 144mg | Sodium: 637mg | Potassium: 727mg | Fiber: 3g | Sugar: 5g | Vitamin A: 461IU | Vitamin C: 9mg | Calcium: 142mg | Iron: 5mg
