• Cooking Time:
  • Servings: 2 - 4
  • Preparation Time:


This dinner came as I of those "on the fly" type of things but my teenage daughter thought it would be gross if I named it Chicken on the Flying Chicken it is


  • 2 chicken breast halves, cut into 1 inch chunks
  • Salt and pepper to taste
  • Olive Oil
  • 6 crimini mushrooms, sliced
  • 2 garlic cloves, minced
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • 1/4 tsp poultry seasoning
  • 2 tsp parsley flakes
  • 1 tsp Old Bay Seasoning
  • 1 14.5 oz can diced tomatoes
  • 1/3 can of milk
  • Shredded mozzarella cheese to garnish


  • Season the chicken with salt and pepper and saute in olive oil until brown, remove from pan and set aside.
  • Add mushrooms to the pan with a bit more olive oil if needed and saute until just barely tender. Remove from pan and set aside
  • Add garlic and the rest of the seasonings and saute briefly...about a minute.
  • Pour the tomatoes and milk into the pan and stir to combine.
  • With an immersion blender, puree the tomato mixture. Because my pan was so wide, I had to remove the mixture to a tall, narrow container to puree properly without making a huge mess. Once pureed, return to the pan along with the chicken and mushrooms. If needed, add more salt and pepper to taste.
  • Heat and simmer for approximately 10 minutes.
  • Serve over pasta.

Categories: Dinner  Poultry 

Author Credit: Me

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