One Pan Cherry Tomato and Mushroom chicken

August 22, 2018

Hey there!

I promised some friends that I’d write some more recipes on the blog so here we go. Before I continue, can I ask that if you like this sorta post you let me know in the comments? Thank you

Aha, let’s get back to it. This dish is super simple, Whole 30 approved and easy to make in a pinch. I’m writing the recipe for two servings but you can easily double this for more people.

I love cherry tomatoes because of their sweet flavour and ability to hold their shape through cooking. Please make sure your slice each in half as instructed in the recipe otherwise you could have a hot one pop in your mouth which would be painful.

Enough talking, let’s cook!

One Pan Cherry Tomato and Mushroom chicken
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
A rustic chicken dish with sweet cherry tomatoes and a herby sauce
  • 1 large chicken breast
  • 1 cup cherry tomatoes, sliced in halves
  • half of a large sweet onion- chopped
  • 1 cup chopped mushrooms
  • 1 tbsp olive oil
  • 1 teaspoon thyme
  • Salt and pepper to taste.
  1. Salt and pepper your chicken generously on both sides. I used Cameroon pepper, but black pepper would be just as good a choice.
  2. Heat a sauté pan and put your heat on medium high.
  3. Add the olive oil and the thyme. Toast the thyme for about 30 seconds
  4. Add the chicken to the pan
  5. Brown the chicken on both sides, about 4-5 mins per side.
  6. The chicken is not cooked through at this point, but set it aside on a plate.
  7. In the same pan, add a little more olive oil and all the onion.
  8. Sauté until translucent, then add the mushrooms, sprinkle with salt.
  9. Sauté for about two minutes.
  10. Add cherry tomatoes to the pan and stir everything for about a minute. Add an extra sprinkle of thyme
  11. Make a space in the centre of the pan and add the chicken back to the pan.
  12. Add all the residual juices as well.
  13. Reduce the heat to medium low.
  14. Allow the chicken to simmer in the sauce for 10-15 minutes covered until the chicken is fully cooked
  15. Taste and adjust the salt and pepper to your liking.
  16. Eat as a meal with a side salad or serve over rice!

Things to note, please cook the chicken from a refrigerated defrosted state if it had been previously frozen. If you cook it straight from frozen in this recipe, it would be a disaster- and a health hazard. Basically the chicken won’t cook through with this timing.

I hope you do enjoy this recipe, please let me know if you make it! I love a simple meal that tastes more ‘expensive’. The key is always letting each flavour develop and shine. Do not skip the thyme in this recipe, it really gives it a rustic and herby flavour that is so so good.

Love always,


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