Baked Chicken with Mushrooms and Tomatoes

A simple, spicy baked chicken dish with mushrooms and tomatoes is perfect paired with pasta, rice, risotto, or roasted vegetables.

An easy, flavorful baked chicken with mushrooms and tomatoes for a busy weeknight.

I love baked chicken breasts, like my baked sun-dried tomato chicken. This version combines juicy, well-seasoned chicken breasts with earthy mushrooms, fresh cherry tomatoes, and plenty of Parmesan cheese to create a perfect protein to serve alongside your favorite side dish. I served it with the rest of my arugula pesto pasta for a comforting and rich midweek dinner option.

How to make this baked chicken with mushrooms and tomatoes

What you need

You don’t need many ingredients.

• Chicken: I marinate the chicken breasts in extra virgin olive oil, Italian seasoning, garlic powder, salt, and crushed red pepper.
• Mushrooms: Use sliced cremini mushrooms, but you can try this with torn oyster or maitake mushrooms instead. It would also be great with beech mushrooms!
• Aromatics: I use garlic and shallots to flavor the sauce.
• Tomatoes: I used cherry tomatoes, but try this with diced fresh tomatoes or use two 14.5-ounce cans of diced tomatoes instead.
• Parmigiano Reggiano: I use freshly grated Parmigiano Reggiano to add a rich creaminess to the sauce. So good!
• Fresh basil: I finish the dish with a few fresh basil leaves for an aromatic and herby finish.

How to make it

Above, you’ll see the full process for making this recipe.

• Step 1: Brown the chicken on both sides and transfer to a plate.
• Step 2: Add the mushrooms and cook until golden brown before adding the garlic and minced shallot.
• Step 3: Add the tomatoes and finish with a bit of chicken stock. Place the chicken on top and pop everything in the oven.
• Step 4: Once the chicken reaches 165ºF, remove it from the oven and transfer the chicken to a serving platter.
• Step 5: Return the tomatoes and mushrooms to a low boil and add the Parmigiano Reggiano. Continue simmering until the sauce reduces and thickens.

From there, you can spoon the sauce over the chicken breasts and serve with fresh basil on top. It’s delicious served alongside pasta, risotto, or with just a few slices of toasted, crusty bread.

Baked Chicken with Mushrooms and Tomatoes

A simple, spicy baked chicken dish with mushrooms and tomatoes is perfect paired with pasta, rice, risotto, or roasted vegetables.

5 from 3 votes

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Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Inactive time: 25 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 4

Calories: 372kcal

Equipment

• Ovenproof skillet

Ingredients

• 4 boneless skinless chicken breasts (2 pounds total)
• 1½ tablespoons Italian seasoning
• 2 teaspoons garlic powder
• 1 teaspoon crushed red pepper
• 2 teaspoons kosher salt (use 1 teaspoon of salt per pound of chicken; adjust as needed depending on how much chicken you have)
• 1 tablespoon extra virgin olive oil (plus more if needed)
• 8 ounces cremini mushrooms (wiped clean and sliced)
• 1 shallot (peeled and minced)
• 4 cloves garlic (peeled and minced)
• 1½ pounds cherry tomatoes
• ½ cup chicken stock
• ½ ounce Parmigiano Reggiano (finely grated)
• 12 basil leaves (for garnish)
• Crushed red pepper (to taste)
• Salt and pepper (to taste)

Instructions

Prepare the chicken:

• Place the chicken in a large bowl and season with 1 ½ tablespoons of Italian seasoning, 2 teaspoons garlic powder, 1 teaspoon crushed red pepper, 2 teaspoons kosher salt, and 1 tablespoon extra virgin olive oil.
• Use your hands or a rubber spatula to coat the chicken evenly with the spices and oil. You can proceed with the recipe immediately or marinate the chicken in the refrigerator for up to 24 hours.

Sear the chicken:

• Preheat the oven to 400ºF.
• Heat 1 tablespoon extra virgin olive oil in an ovenproof skillet over medium-high heat. Add the chicken in an even layer and cook without moving for 4 to 5 minutes until golden brown on the bottom. Flip and cook for 2 minutes. Transfer to a plate, leaving any fond in the skillet.

Cook the mushrooms:

• Turn the heat on the skillet to medium. Add the mushrooms and cook for 5 to 6 minutes, allowing excess moisture to release from the mushrooms. Season with a pinch of salt. Add a small drizzle of extra virgin olive oil and continue cooking the mushrooms until they deepen in color, an additional 4 to 5 minutes.

Finish the mushrooms and tomatoes:

• Add the minced shallot and garlic to the mushrooms and sauté for 1 minute until fragrant. Add the cherry tomatoes and continue cooking for 3 to 4 minutes until the skins begin to split. Add a pinch of salt, pepper, and crushed red pepper to taste.
• Add ½ cup chicken stock to the tomatoes and bring to a boil. Turn off the heat.

Bake the chicken:

• Arrange the chicken on top of the mushrooms and tomatoes and transfer to the oven for 20 to 25 minutes or until the chicken reaches 165ºF with an instant read thermometer.
• The cooking time will depend on the thickness of your chicken breasts. Begin checking the temperature at 20 minutes and continue checking in 5 minute intervals until the chicken reaches 165ºF.

Finish the sauce:

• Remove the skillet from the oven and transfer the chicken to a large serving platter.
• Return the skillet of sauce to a low boil over medium heat for 3 to 4 minutes until the liquid reduces. Add all but a pinch of the grated Parmigiano Reggiano and continue simmering for 1 to 2 minutes until the sauce thickens and reduces further. Taste and season. Turn off the heat.

To serve:

• Spoon the mushrooms and tomatoes and the sauce from the skillet over the chicken. Scatter fresh basil on top and finish with the remaining pinch of Parmigiano Reggiano. Enjoy!

Nutrition

Calories: 372kcal | Carbohydrates: 14g | Protein: 54g | Fat: 11g | Sodium: 1525mg | Fiber: 3g | Sugar: 6g | Vitamin C: 43mg

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