Herbed Chicken With Tomatoes And Mushrooms

Cassie *


Delicious served over rice.

★★★★★ 2 votes
15 Min
45 Min


4 slice
thick-cut bacon, cut into 1-inch pieces
1 pkg
(8 ounces) sliced cremini (baby bella) or white mushrooms
1 large
onion, halved and thinly sliced
8 small
chicken thighs, skin removed (about 2 pounds)
1 1/2 tsp
basil leaves, or dried basil
3/4 tsp
oregano leaves, or dried oregano
1/2 tsp
1/4 tsp
chipolte pepper
1 can(s)
(14 1/2 ounces) diced tomatoes, undrained


1Cook bacon in large deep skillet or 5-quart Dutch oven on medium heat 5 minutes or until lightly browned but not crisp and some fat has been rendered, turning frequently. Pour off all but 2 tablespoons drippings.

Add mushrooms and onion; cook and stir about 8 minutes or until onion is softened, stirring occasionally.
2Mix basil, oregano, salt and chipotle pepper. Sprinkle evenly over chicken. Add chicken and tomatoes to skillet.
33. Bring to boil, stirring to browned bits in bottom of skillet. Reduce heat to low; simmer 30 minutes or until chicken is cooked through, stirring occasionally and spooning sauce over chicken.

Serve over cooked rice. Yum!

About this Recipe

Course/Dish: Chicken
Hashtags: #mushrooms, #tomatoes