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 4 votes

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Prep Time: 20

Cook Time: 25

Inactive time: 25

Total Time: 1 10

Servings:

Calories: 372kcal

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)

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.

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.

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.

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.

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.

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.

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!

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