Martha Stewart Chicken With Tomatoes And Mushrooms Recipe

Seven ingredients. That is the whole list. Martha Stewart calls this Chicken with Tomatoes and Mushrooms, but it is really chicken cacciatore stripped down to the bones. You sear boneless chicken breasts in olive oil, cook a pound of quartered mushrooms with garlic and canned stewed tomatoes, add a pinch of dried oregano, braise the chicken back in the sauce until it is cooked through, and you have a rustic tomato mushroom stew on the table in 50 minutes.

I make this every fall when I want something warm and filling but I do not feel like shopping for a dozen ingredients. This Martha Stewart chicken breast recipe is one of her best chicken recipes for nights when your fridge is almost empty because you probably already have everything you need. It is one of those Martha Stewart chicken dishes that works as a blank canvas: simple enough as written, but you can add whatever you have and it only gets better.

Try More Dinner Recipes:

• Chicken Marsala
• Chicken Piccata
• Baked Chicken And Onions

Why You Will Love This Chicken With Tomatoes And Mushrooms:

• Seven ingredients including salt and pepper: Chicken, oil, mushrooms, garlic, canned stewed tomatoes, oregano. That is every single thing you need. I counted them twice because I did not believe it. No onion, no wine, no broth, no fresh herbs. Martha built a chicken cacciatore out of almost nothing and it tastes like you did more than you did.
• The mushrooms carry the dish: A full pound of quartered mushrooms cook down in the covered saucepan and release their liquid, which mixes with the tomatoes to create the sauce. If you skimp on the mushrooms, you lose the depth. I buy the whole pound and do not cut corners.
• 50 minutes, one pot: You sear the chicken, cook the mushrooms and sauce, put the chicken back in. One 5-quart saucepan and you are done. I wash one pot and one cutting board. That is all there is to clean.

Chicken With Tomatoes And Mushrooms Ingredients

• 4 boneless, skinless chicken breast halves, about 1 1/2 pounds
• Coarse salt and ground pepper
• 1 tablespoon olive oil
• 1 pound mushrooms, trimmed and quartered
• 2 garlic cloves, minced
• 1 can (14.5 ounces) stewed tomatoes
• 1/4 teaspoon dried oregano

How To Make Martha Stewart Chicken With Tomatoes And Mushrooms

1. Sear the chicken: Season the chicken with salt and pepper. In a large 5-quart saucepan with a tight-fitting lid, heat the olive oil over medium-high heat, swirling to coat the bottom of the pan. Cook the chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.
2. Cook the mushrooms: Add the mushrooms to the pan. Cover and cook until softened, about 5 minutes.
3. Build the sauce: Add the garlic, stewed tomatoes, and oregano. Reduce the heat to medium-low. Cover and cook until the tomatoes have broken down, 10 to 15 minutes.
4. Finish the chicken: Return the chicken and any accumulated juices to the pan. Cover and cook until the chicken is opaque throughout, 4 to 6 minutes. Turn the chicken to coat with the sauce and serve.

Recipe Tips

• Wait for the chicken to release before flipping: Martha says to turn the chicken when it easily releases from the pan. If you try to flip it too early, the crust tears and sticks. Leave it alone for 2 to 3 minutes per side and it will let go on its own. I learned this by ruining the sear on my first batch.
• Keep the lid on during the mushroom step: Covering the pan traps the steam and forces the mushrooms to release their liquid quickly. Without the lid, they take twice as long and you lose the juices that help build the sauce. Five minutes covered and they go from raw to soft.
• Use stewed tomatoes, not diced: Stewed tomatoes are already soft and partially broken down, which is why the sauce comes together in just 10 to 15 minutes. Diced tomatoes hold their shape longer and the sauce will be chunkier. If you only have diced, crush them with the back of a spoon as they cook.
• Add more if you want more: People who make this recipe regularly add things: diced bell peppers, kalamata olives, a splash of white wine, red pepper flakes, extra garlic. The base recipe is simple on purpose. It works as is, but it also welcomes whatever you throw in. I add a diced onion with the mushrooms and a pinch of red pepper flakes because I like the heat.

What Goes Well With This Chicken Cacciatore

Martha says rice or crusty bread and she is right on both. I serve this over a bowl of white rice so the rice soaks up the tomato mushroom sauce. Every grain turns red and that is when you know it is good.

On nights when I skip the rice, a loaf of sourdough bread torn into chunks works just as well. You drag it through the sauce at the bottom of the pot and there is nothing left.

How To Store Leftovers

Store the chicken and sauce together in an airtight container for up to 4 days. The sauce thickens and the mushrooms absorb more flavor overnight. This is a recipe where day-two leftovers taste better than the first serving.

I reheat in a covered saucepan over medium heat. The chicken stays tender because it was braised in sauce. I have also sliced leftover chicken over penne with the sauce spooned on top and that is almost a better meal than the original.

FAQs

• Is this really chicken cacciatore? Martha calls it that in the recipe description. Traditional cacciatore usually has onions, wine, and bell peppers, so this is a stripped-down version. But the technique is the same: sear the chicken, build a tomato sauce, braise it. If you add an onion and a splash of wine, you are making classic cacciatore. I think Martha simplified it on purpose for a weeknight.
• Why is this recipe rated 3.2 stars? Because with only 7 ingredients and 1/4 teaspoon of oregano, some people find it too simple. I understand that. But the people who love it say it is easy, affordable, and healthy. If you season aggressively and do not skip the full pound of mushrooms, it has plenty of flavor. If you want more depth, add onion, wine, and extra garlic. The base recipe is a canvas, not a finished painting.
• Can I use chicken thighs instead of breasts? You can and they will be even juicier. Boneless thighs take about the same time. Bone-in thighs need a few extra minutes during the final braise to cook through. I prefer breasts for this one because they soak up the sauce well and slice cleanly for serving.
• What mushrooms should I use? White button mushrooms are fine. Cremini give you a deeper flavor. I have used a mix of both and liked it. The key is a full pound, quartered, so they hold some shape after cooking. Do not slice them thin or they disappear into the sauce.

More Dinner Recipes:

• Baked Chicken Thighs
• Chicken Divan
• Roast Chicken

Nutrition Facts

(1 serving, serves 4)

• Calories: 320
• Total Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 110mg
• Sodium: 580mg
• Total Carbohydrates: 12g
• Protein: 44g