Chicken With Mushrooms and Tomato

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  • Serves 1
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    Nutritional Information

    Per Serving

    • Calories 284 calories
    • Fat 12.5 g
    • Sat Fat 2 g
    • Cholesterol 73 mg
    • Sodium 648 mg
    • Protein 30 g
    • Carbohydrate 14 g
    • Sugar 7 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 66 mg

Heat oven to 400° F.Pat the chicken dry with paper towels. Season the chicken with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper.Heat the oil in a medium ovenproof skillet over medium-high heat. Cook the chicken until browned, 2 to 3 minutes per side. Transfer to a plate.Add the onions and mushrooms to the skillet and cook, stirring occasionally, for 5 minutes. Add the garlic, tomato, parsley, and the remaining salt and pepper. Cook for 2 minutes.Return the chicken to the skillet and transfer to the oven. Roast until the chicken is cooked through, 8 to 10 minutes. Serve with brown rice (if using).

Ingredients

  1. Check 1 4-ounce boneless, skinless chicken breast
  2. Check 1/4 teaspoon kosher salt
  3. Check 1/4 teaspoon black pepper
  4. Check 2 teaspoons olive oil
  5. Check 1/4 yellow onion, thinly sliced
  6. Check 4 ounces button mushrooms, quartered
  7. Check 1 clove garlic, thinly sliced
  8. Check 1 medium tomato, diced
  9. Check 1/4 cup fresh flat-leaf parsley, chopped
  10. Check 1/2 cup cooked brown rice (optional)

Directions

  1. Heat oven to 400° F.
  2. Pat the chicken dry with paper towels. Season the chicken with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper.
  3. Heat the oil in a medium ovenproof skillet over medium-high heat. Cook the chicken until browned, 2 to 3 minutes per side. Transfer to a plate.
  4. Add the onions and mushrooms to the skillet and cook, stirring occasionally, for 5 minutes. Add the garlic, tomato, parsley, and the remaining salt and pepper. Cook for 2 minutes.
  5. Return the chicken to the skillet and transfer to the oven. Roast until the chicken is cooked through, 8 to 10 minutes. Serve with brown rice (if using).