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

Submitted by TheDancingCook

"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."

 

• Ready In: 50mins
• Ingredients: 11
• Serves: 4

ingredients

• 907.18 g boneless skinless chicken breasts or 907.18 g boneless skinless chicken thighs
• 2 slice bacon, cut into 1 inch pieces
• 226.79 g baby portabella mushrooms, sliced
• 1 large sweet onion, sliced thin
• 59.14-118.29 ml chicken broth
• 2 garlic cloves, minced
• 7.39 ml dried basil
• 3.69 ml dried oregano
• 2.46 ml salt
• 1.23 ml pepper
• 411.06 g can diced tomatoes, drained

directions

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

Reviews

[ChfJimbo]

I tried this recipe using all thighs (my favorite part). For the most part, I really like it, but, I think the bacon was overpowering. I'd use half the bacon and remove it before serving next time. I also tried a second version without the bacon, and added about 3 or 4 ounces of tomato paste. Loved it! My friend said, "you mean you discovered chicken cacciatori!"<br/><br/>I said, "Yes...yes, I did."

 

[76sarah]

Yum! I made this in my pressure cooker to make the chicken extra tender (thighs) and added some asparagus (in season), heavy cream, and parmesan at the end. Delish!