One-Skillet Chicken with Mushroom Tomato Sauce
+ maple syrup roasted baby carrots
Smarts: Baby carrots are for more than snacking. These pre-prepped carrots are an easy shortcut for roasted vegetables and soups too!
- Garlic - 3 cloves, minced
- Shallots - 1 bulb, diced
- Cremini / brown mushrooms - 1/2 lb, sliced
- Boneless, skinless chicken breasts - 2 ((~1 lb))
- Cooking oil - 1 1/2 Tbsp
- Crushed tomatoes - 2 cups
- Dried oregano - 1/4 tsp
- Dried basil - 1/4 tsp
- Baby carrots - 12 oz
- Cooking oil - 1 Tbsp
- Salt and pepper - a sprinkle
- Maple syrup - 1 Tbsp
- Baby Carrots - If you have thicker baby carrots, slice them in half lengthwise. Otherwise, no prep needed. (Can be done up to 5 days ahead)
- Garlic / Shallots / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
- Chicken - Slice slits across the width of chicken breasts. Season with salt and pepper and tenderize with a fork. (Can be done up 1 day ahead)
- Heat oven to 425F (218C) degrees. Situate racks so that you can fit both the chicken and carrots in it.
- Toss carrots in cooking oil and some salt and pepper on a sheet pan. If you want to use any spices, like thyme, cinnamon, allspice, or nutmeg, feel free to use 1/2 a teaspoon (2.5ml). Roast for 25 minutes, shaking once midway through.
- While carrots roast, heat an oven-safe pan over medium-high heat. Add cooking oil and then chicken breasts to heated oil. Sear on both sides for ~3 minutes each, until golden.
- Next pour crushed tomatoes over chicken. Add chopped garlic, shallots, oregano, basil, and mushrooms to tomato sauce. Give the ingredients a mix and then transfer the pan to the oven and bake for 20 to 25 minutes, until chicken is cooked through and mushrooms are tender. Season tomato sauce to taste with salt, pepper, more spices or sweetener (if it’s too acidic).
- Once baby carrots are done roasting, toss them hot out of the oven with maple syrup. If making tomorrow’s dinner, reserve a 1/2 cup (118ml) of the carrots.
- Enjoy skillet chicken with your mushroom tomato sauce and roasted baby carrots on the side.
The chicken was so-so, but the carrots! mmmmm!0 Helpful
I ended up adding a fairly large amount of sweeteners in order to make the sauce less acidic, but it was pretty tasty in the end. Not one of my favorites of all the recipes on here, but still yummy compared to what I usually make. The carrots were fantastic though!0 Helpful
I didn't have the skillet to enable the searing prior to baking--it turned out okay, still, but I suspect the chicken would've had more texture and been juicier if I had.0 Helpful
This was yummy and simple! I added a pound of ground beef for more protein.0 Helpful
Love mushrooms, so that was a given, but the carrots were really, really good. I added some cinnamon and thyme to them.0 Helpful
Delicious! I think I'll try it over spaghetti squash next...0 Helpful