Chicken Chasseur with Herbs

This chicken chasseur is a comforting classic that brings rich flavors to your dinner table without fuss. It’s perfect when you want a dish that feels a little special but uses ingredients you likely have on hand. The combination of juicy chicken breasts with a tomato and herb sauce makes this a solid go-to for weeknight meals or a cozy weekend dinner.

I first made this after craving something hearty yet bright and now it’s become a late Sunday favorite in my house.

Ingredients

• Two tablespoons olive oil: this adds richness and helps brown the chicken evenly choose a good quality extra virgin variety for flavor
• One and a half pounds boneless skinless chicken breasts: lean and versatile proteins that soak up the sauce well look for plump, evenly sized pieces for even cooking
• One medium red onion: sliced onions create a savory base they become sweet and soft when cooked slowly
• Three garlic cloves: minced garlic brings aromatic depth fresh cloves add the best punch
• Two cups sliced mushrooms: they add earthiness and texture firm, brown mushrooms hold up well
• Half a cup white wine: adds acidity and complexity pick a dry style that you like drinking
• One cup canned diced tomatoes: opt for good quality ones that are bright and flavorful
• Two to three tablespoons fresh thyme leaves: bring woodsy notes fresh herbs always outperform dried here
• Two to three tablespoons fresh oregano: adds brightness and zing oregano pairs beautifully with tomatoes
• One teaspoon sugar: balances acidity just a little to round out the flavor
• One teaspoon kosher salt: seasoning is key to bring all elements alive
• Half a teaspoon freshly ground black pepper: adds gentle heat freshly cracked is best
• Three tablespoons unsalted butter: cut into pats enriches the sauce for a smooth finish use good butter for creaminess

Instructions

Build The Base:

Warm the olive oil in a large skillet or braiser on medium heat. This primes the pan for searing and prevents sticking.

Season And Sear The Chicken:

Generously season the chicken breasts with salt and pepper. Place them carefully in the hot oil and let them brown without moving for about five minutes. Flip and brown the other side until golden. The browning process locks in flavor and juices. Remove chicken and set aside.

Cook The Vegetables:

In the same pot, add the sliced onion, minced garlic, and mushrooms. Lower the heat to medium-low. Cook slowly for 7 to 8 minutes until everything is softened and the onions have taken on a bit of color. This creates a mellow and rich flavor foundation.

Deglaze With White Wine:

Pour in the white wine and raise the heat slightly to bring the liquid to a simmer. Let it cook for about 2 to 3 minutes until slightly reduced. This step lifts the browned bits from the pan and adds acidity that brightens the dish.

Add Tomatoes And Herbs:

Stir in the diced tomatoes, fresh thyme leaves, fresh oregano, and sugar. Mix thoroughly to combine all the flavors.

Return Chicken To Pot:

Nestle the seared chicken breasts back into the sauce. Stir gently to mix around the ingredients. Bring everything to a boil.

Simmer Covered:

Lower heat to medium-low, cover the pot, and let it simmer for 30 minutes. This allows the chicken to cook through and absorb the flavors from the sauce.

Finish With Butter And Uncovered Cooking:

After 30 minutes, stir the mixture, taste for seasoning, and adjust salt and pepper. Add the pats of unsalted butter. Continue cooking uncovered for 15 more minutes to thicken the sauce and develop richness. The sauce will become silky and the chicken should be tender when pierced.

Rest And Serve:

Remove from heat and let the dish rest for about 5 minutes to let the flavors settle. Serve the chicken chasseur warm in bowls, spooning plenty of the sauce over the top.

I love the way fresh thyme and oregano blend into the sauce and the buttery finish makes it feel like a hug on a plate. This dish always brings back memories of relaxed Sunday meals shared with family, passing bowls around the table.

Storage Tips

You can keep leftover chicken chasseur in an airtight container in the fridge for up to three days. Reheat gently on low heat to avoid drying out the chicken. The flavors improve with time, so leftovers taste even better the next day.

Ingredient Swaps

If you don’t have fresh herbs, use one tablespoon each of dried thyme and oregano but add them earlier with the tomatoes to allow time to bloom. White wine can be replaced with chicken broth and a splash of lemon juice for acidity. Use cremini or button mushrooms if sliced mushrooms are not available.

Serving Ideas

Serve over creamy mashed potatoes or buttered pasta to soak up the luscious sauce. A simple green salad with vinaigrette balances the richness well. Crusty bread is perfect for mopping up every last drop.

This chicken chasseur is a perfect blend of hearty and bright flavors that will quickly become a family favorite.

Frequently Asked Recipe Questions

→ What type of chicken works best?

Boneless, skinless chicken breasts are ideal as they cook evenly and absorb the sauce flavors well.

→ Can I use dried herbs instead of fresh?

Dried thyme and oregano can be substituted but use about one-third of the fresh herb quantity to avoid overpowering the dish.

→ What wine pairs well with the sauce?

A dry white wine like Sauvignon Blanc or Pinot Grigio enhances the sauce's brightness without overwhelming the flavors.

→ How do I thicken the sauce if too thin?

Simmer uncovered to reduce excess liquid or stir in a small amount of butter to add richness and body.

→ Can mushrooms be substituted?

Yes, cremini or button mushrooms work well. For earthier taste, try shiitake or porcini varieties.

→ Is resting time necessary?

Allowing the dish to rest after cooking lets the juices redistribute, enhancing tenderness and flavor melding.