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One-Skillet Chicken with Mushroom Tomato Sauce
+ maple syrup roasted baby carrots

Active: 20 min Total: 35 min
This one pan dish comes together with a little fuss and baking the chicken in tomato sauce ensures a juicy bite. We cut some slits in the chicken for extra surface area for flavoring.
Smarts: Baby carrots are for more than snacking. These pre-prepped carrots are an easy shortcut for roasted vegetables and soups too!


One-Skillet Chicken with Mushroom Tomato Sauce:
  • 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
Maple Syrup Roasted Baby Carrots:
  • Baby carrots - 12 oz
  • Cooking oil - 1 Tbsp
  • Salt and pepper - a sprinkle
  • Maple syrup - 1 Tbsp


  1. 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)
  2. Garlic / Shallots / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
  3. 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)

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  1. Heat oven to 425F (218C) degrees. Situate racks so that you can fit both the chicken and carrots in it.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. Enjoy skillet chicken with your mushroom tomato sauce and roasted baby carrots on the side.



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