Creamy Tomato Mushroom Chicken – Recipe!

I’m always looking for an easy meal that tastes delicious and my Creamy Tomato Mushroom Chicken hits all the high notes.  It’s a quick savory skillet meal that’s perfect on a cold night when you’re craving something tasty.

It starts with dicing boneless chicken breasts that you sear in a pan with mushrooms, onions and a touch of garlic.  The seasonings are simple – salt, pepper and some freshly shredded ginger, highlight the chicken and vegetables beautifully.  A can of crushed tomatoes make the sauce and a touch of cream or coconut milk is added to finish it off and make it silky smooth.

I serve it over hot rice, but quinoa would be lovely too.  It’s one easy dinner that satisfies the pickiest of eaters.

Ingredients

1 pound boneless skinless chicken breasts, large dice

8 ounces button or crimini mushrooms, sliced

1/2 red onion, diced

1 clove garlic, minced

14 ounce can crushed tomatoes

1/4 cup heavy cream or full fat coconut milk

salt and pepper

1/4 cup fresh parsley, chopped

hot rice for serving, optional

(Serves 4)

1. In a large non-stick pan over medium heat add 1 tablespoon olive oil.  Add chicken and stir.  Season with 1 1/2 teaspoons salt and 1/4 teaspoon black pepper, stir.  Cook for 5 minutes.
2. Add mushrooms, onions and garlic, stir.  Continue to cook for 4 minutes.
3. Add tomatoes and season with 1/2 teaspoon salt, stir.  Place lid over top and turn heat to low.  Cook for 5 minutes.
4. Remove lid and add cream or coconut milk, stir.  Cook for 5 minutes and sprinkle with parsley.
5. Spoon into bowls over hot rice and serve with green beans, if desired.  Enjoy!