Italian Chicken and Mushroom Skillet

Submitted by Kittencalrecipezazz

"Very tasty chicken dish, one that I have made many times... this can be made with skin and bone-on chicken also. Add in some crushed hot pepper flakes if desired to turn up the heat! Remember, if you are using skin and bone-on chicken pieces to cook for a longer time. This complete recipe is made in one large skillet, or Dutch oven."

 

• Ready In: 1hr 35mins
• Ingredients: 14
• Serves: 7-8

ingredients

• 6 -8 boneless chicken breasts
• seasoning salt
• pepper
• garlic powder
• 3 stalks celery, chopped
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 tablespoon minced fresh garlic (or to taste)
• 1 tablespoon tomato paste
• 1⁄4 cup dry red wine (optional)
• 3 -4 cups fresh sliced mushrooms (can use 2 4-ounce cans mushrooms, sliced also)
• 3 (14 ounce) cans stewed tomatoes, undrained
• 1 teaspoon dried basil
• 1 teaspoon dried oregano

directions

1. In a large skillet or Dutch oven, season chicken with seasoning salt pepper and garlic powder (can use regular salt).
2. Brown the chicken in oil on medium heat (about 3 minutes on both sides) remove to a plate and set aside.
3. In the same skillet, saute onion, bell pepper, celery, fresh garlic, dried basil, dried oregano and mushrooms until soft, about 5 minutes (add in crushed hot pepper flakes, if using).
4. Add in the tomato paste and stir for about 1 minute.
5. Add in the stewed tomatoes and wine (if using) stir until combined.
6. Season with more salt and pepper if desired; cover and simmer tomato mixture for for about 20-25 minutes.
7. Add in the browned chicken back to the skillet, cover and simmer for another 40-45 minutes, or until the chicken is cooked and juices run clear.
8. *NOTE* You might want to add in a couple of teaspoons of sugar if you think that the tomato sauce is too "acidy".

Reviews

[DustyPyatt]

Wonderful, Wonderful! I did 3 breast and 3 boneless, skinless thighs...superb! This is yet another that I turned into a freezer meal. Turns out beautiful either way! Thanks Kittencal!

 

[JoyfulCook]

We really enjoyed this, did add a few shakes of mexican seasoning. i used chicken thighs not chicken breasts as we prefer it. Easy to prepare, will definitely be using it again. Thanks for posting

 

[justcallmetoni]

I loved this as a simple healthy but delicious mid week meal. It was the perfect reprieve from four days of hotel food. My one change, which was accidental, was used a full can of tomatoes in preparing a half batch of the recipe (doubling the amount). I also used the equivalent of 3 cups creminis and would suggest using 4 cups if you like mushrooms as much as I do. To reduce the cooking time in the final step, I cut my breasts in half. Served this over creamy polenta with asparagus. Yummmy!