Chicken Oregano With Garlic and Tomatoes

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 08/18/19
A plate of chicken oregano with tomatoes
Jim Norton/StockFood Creative/Getty Images
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 4 servings
Nutrition Facts (per serving)
1052 Calories
62g Fat
19g Carbs
101g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1052
% Daily Value*
Total Fat 62g 79%
Saturated Fat 15g 73%
Cholesterol 308mg 103%
Sodium 944mg 41%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 11%
Protein 101g
Calcium 141mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Oregano, garlic, and tomatoes flavor this fast and easy skillet chicken dish. Serve the chicken with pasta or rice for a tasty everyday meal. Use fresh tomatoes or good-quality canned tomatoes in this recipe. 

Use a cut up chicken, whole chicken legs, thighs, or bone-in chicken breasts. There are other recipes if you prefer your chicken boneless.

Ingredients

  • 3 to 3 1/2 pounds chicken pieces
  • 3 to 4 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 1 clove garlic (minced)
  • 2 fresh tomatoes (diced, or 1 can (14.5 ounces) good quality diced tomatoes)
  • 1 can (4 ounces) sliced mushrooms with liquid
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon dried crumbled oregano, or 1 tablespoon fresh chopped oregano
  • Optional: 1 tablespoon fresh chopped parsley

Steps to Make It

  1. Gather the ingredients.

  2. Heat oil in a heavy, deep sauté pan or Dutch oven; add the chicken pieces and brown over medium heat.

  3. Add onion and garlic to the chicken and then cook for 3 minutes. Add the tomatoes, mushrooms, kosher salt, pepper, and oregano.

  4. Cover and cook over low heat for 30 to 40 minutes, or until the chicken is tender and thoroughly cooked. To test the chicken for doneness, insert an instant-read thermometer into the thickest part of the meat. It should register at least 165 F.

  5. Arrange the chicken in a serving dish with the sauce. Sprinkle with fresh chopped parsley, if desired.

  6. Serve and enjoy!

Recipe Variations

  • Add 1/2 chopped bell pepper along with the onion.
  • Use fresh mushrooms in place of the canned. Saute them with the onions.
  • Add about 1/4 cup of dry red wine and a bay with the tomatoes for a cacciatore-style dish.