Dairy-Free Chicken and Mushroom Skillet
A delicious and easy one-pan meal featuring seared chicken, mushrooms, and fresh herbs, cooked in a flavorful tomato sauce.
15m
Prep Time
30m
Cook Time
4
Servings
Ingredients
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1/2 cup all-purpose flour (for dredging)
2 tbsp olive oil
1 lb white or cremini mushrooms, sliced
1 large onion, chopped
4 garlic cloves, minced
1 cup canned crushed tomatoes
1 cup chicken broth
1 tsp dried thyme
1 tsp dried rosemary
1/4 cup chopped fresh parsley
Instructions
Step 1
1. Season each chicken breast with salt and pepper. Dredge in flour, shaking off the excess.
Step 2
2. In a large skillet, heat 2 tbsp of olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Transfer to a plate and set aside.
Step 3
3. In the same skillet, add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
Step 4
4. Stir in the chopped onion and minced garlic, cook until the onion is softened, about 3-4 minutes.
Step 5
5. Add the crushed tomatoes, chicken broth, thyme, and rosemary to the skillet. Stir to combine.
Step 6
6. Return the chicken breasts to the skillet, nestling them into the sauce. Bring the mixture to a boil, reduce heat to low, cover the skillet, and simmer for about 20-25 minutes, until the chicken is cooked through.
Step 7
7. Before serving, stir in the chopped fresh parsley.
Step 8
8. Serve the chicken and mushroom skillet over rice, pasta, or with crusty bread to soak up the sauce.