This One Pan Chicken with Mushrooms & Tomatoes is a great 30-minute meal that’s perfect for weeknight dinner. Chicken breasts are pan seared and then cooked in a sauce made with tomatoes and mushrooms. This chicken is delicious served on spaghetti squash or cauliflower mash and leftovers will last up to 4 days in the fridge. This one pan chicken with tomatoes is Whole30, Paleo, Grain Free, Gluten Free, Dairy Free, Keto and Specific Carbohydrate Diet Legal.
I have to be honest, 99% of weeknight dinners in our house are salad. How boring is that? Every evening after work I ask my dear health conscious boyfriend what he wants for dinner and the answer is guaranteed to be “Chicken Salad”, to be honest I don’t know why I even bother asking anymore.
Since being on the Specific Carbohydrate Diet I have found that I need to up the ante at dinner as I snack a lot less during the day. This One Pan Chicken and Tomatoes is such a great weeknight dinner, hearty, full of flavours and ready in less than 25 minutes, with minimal prep, it doesn’t get much better than that!
Here are a few more one pan recipes you might enjoy:
- One Pan Spanish Chorizo & Shrimp
- One Pan Mediterranean Cod
- Sheet Pan Chicken with Balsamic Dijon Sauce
- Sheet Pan Teriyaki Salmon
- Sheet Pan Spanish Chicken & Chorizo
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
One Pan Chicken with Mushrooms & Tomatoes
Ingredients
- 4 boneless skinless chicken breasts
- 2 tbsp dried basil
- 1/4 tsp salt
- 1/2 tsp pepper
- 1 tsp olive oil
- 1 onion chopped
- 2 cloves garlic crushed
- 150 grams mushrooms chopped
- 3 cups cherry tomatoes
- 2 tbsp chopped fresh basil
Instructions
- Place a medium sized pan on the stove over medium-high heat and add the olive oil.
- Coat both sides of the chicken breast with the dried basil, salt and pepper and place in the pan. It should take about 3-4 minutes per side for the chicken to develop a nice golden brown colour.
- Once both sides are done, remove the chicken from the pan, place on a plate and set aside
- Lower the heat to medium-low and add the garlic and diced onion. Sprinkle with a pinch of salt and place a lid on the pan
- After 2 minutes add the two cups of cherry tomatoes and chopped mushrooms, place lid back on and let cook for 15 minutes, stirring occasionally (if it looks to be burning, lower the heat)
- Add the chicken breasts back to the pan with the sauce and let cook for another few minutes with the lid off so the sauce can reduce
- Sprinkle with chopped basil and serve
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
This was very good! Quick and Simple to make. I think dried basil can be overpowering, so I just sprinkled it on and added some chopped fresh thyme. Maher sure you scrape up the frond ( brown bits) from the chicken to incorporate into the sauce, it adds so much flavor.
This was the best chicken dish I ever had
My husband made this and it was disappointing. It looked nothing like the picture! There was far too much pepper and dried basil which went black when the chicken was fried.
There was no need to reduce the sauce. The basil was overpowering and I love basil!
2 Tbsp of died basil?!
While similar recipes coat the chicken with flour, I was skeptical and excited to try this one using just salt and pepper and lots of dried basil. I coated grilled chicken pieces and upon frying was rewarded with my favorite smell of breakfast sausage! Also cut up a Serrano pepper to simmer with the tomatoes and mushrooms – just wonderful, thank you.
This came out SO good! Love it and will be using this recipe again.
This is good and a nice change from a similar one we have regularly. Would like to see more main courses please! (anything with halibut?)