Herb-Braised Chicken With Tomatoes and Mushrooms (Low Carb)

Herb-Braised Chicken With Tomatoes and Mushrooms (Low Carb)

Time: 50 mins

Ingredients

• 2 lbs boneless skinless chicken breasts or 2 lbs boneless skinless chicken thighs
• 2 slices bacon, cut into 1 inch pieces
• 8 ounces baby portabella mushrooms, sliced
• 1 large sweet onion, sliced thin
• 1/4-1/2 cup chicken broth
• 2 garlic cloves, minced
• 1 1/2 teaspoons dried basil
• 3/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (14 1/2 ounce) can diced tomatoes, drained

Directions

• 1 In a large, deep skillet or Dutch oven, cook bacon on medium for 4 minutes or until lightly browned but not crisp; turn frequently.
• 2 Add mushrooms and onions; stir occasionally and cook until onion is tender, about 8 minutes.
• 3 Mix the seasonings together and sprinkle over both sides of chicken.
• 4 Add chicken, tomatoes, garlic and broth to pan.
• 5 Bring to a boil and stir, getting up all the browned bits.
• 6 Reduce heat to low, cover and simmer for 15 minutes.
• 7 Turn chicken and cook for another 15 minutes, stirring occasionally and spooning sauce over chicken.