Herbed Chicken With Tomatoes And Mushrooms

Cassie *


Delicious served over rice.


★★★★★ 2 votes

15 Min
45 Min


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  • 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

How to Make Herbed Chicken With Tomatoes And Mushrooms


  1. Cook 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.
  2. Mix basil, oregano, salt and chipotle pepper. Sprinkle evenly over chicken. Add chicken and tomatoes to skillet.
  3. 3. 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!

Printable Recipe Card

About Herbed Chicken With Tomatoes And Mushrooms

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

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