Pan-Seared Chicken With Tomatoes and Mushrooms
Tender chicken breasts paired with earthy mushrooms and tangy stewed tomatoes in a simple pan sauce. This one-pot braise is weeknight-friendly, requiring minimal prep and coming together in under 30 minutes. The chicken stays moist while simmering in the tomato base, absorbing oregano's herbaceous notes. Serve over pasta, rice, or crusty bread to catch every drop of sauce. This version emphasizes the braise technique for maximum flavor with straightforward technique.
Ingredients
- 4 boneless skinless chicken breast halves
- coarse salt
- pepper
- 1 tablespoon olive oil
- 1 lb mushroom, trimmed and quartered
- 2 garlic cloves, minced
- 1 14.5 ounce can stewed tomatoes
- ¼ teaspoon dried oregano
Instructions
- 1
Season chicken with salt and pepper.
- 2
Heat oil in a large saucepan over medium-high heat, swirling to coat the bottom.
- 3
Cook chicken until golden and it easily releases from the pan, turning once.
- 4
Transfer chicken to a plate.
- 5
Add mushrooms to the pan, cover, and cook until softened.
- 6
Stir in garlic, tomatoes, and oregano.
- 7
Reduce heat to medium-low, cover, and simmer until tomatoes break down.
- 8
Return chicken and any juices to the pan, cover, and cook until opaque throughout.
- 9
Turn chicken to coat with sauce and serve.
Tips
Don't move the chicken immediately after it hits the pan; let it develop a golden crust before turning, which ensures it releases cleanly.
If your mushrooms release a lot of liquid, leave the lid off for the first few minutes to let it evaporate and concentrate flavor.
Serve with crusty bread or over pasta to capture the flavorful sauce.
Good to Know
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat, covered, adding a splash of water if sauce has reduced significantly.
Prepare through step 7 up to 1 day ahead. Cool completely, refrigerate covered, then return chicken to the pan and finish cooking just before serving.
Serve warm over pasta, rice, polenta, or with crusty bread. Pair with a green salad or roasted vegetables on the side.
Common Mistakes
Skip moving chicken immediately after it hits the pan to avoid breaking the developing crust; let it rest 2-3 minutes before turning.
Don't skip covering the pan during mushroom and tomato cooking to avoid excessive evaporation and dry results.
Avoid cooking chicken beyond opaque throughout to prevent tough, dry meat; check at the lower end of the time range.
FAQ
Can I use frozen chicken?
Thaw frozen chicken completely in the refrigerator before cooking. Do not sear frozen chicken, as it won't develop a proper crust and may cook unevenly.
What if my chicken finishes cooking before the sauce is ready?
Remove chicken and loosely tent with foil to keep warm. Continue simmering the sauce until tomatoes break down, then return chicken for the final minute.
How long can I keep leftovers?
Store covered in the refrigerator for up to 3 days. Freeze in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.