Cast Iron Chicken Breast With Balsamic Vinegar, Mushrooms & Tomatoes Camping Recipe

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: Servings

Camping For Foodies Dinner Camping Recipes: Cast Iron Chicken Breast With Balsamic Vinegar, Mushrooms & Tomatoes Camping Recipe

4 skinless boneless chicken breast halves
Salt and pepper to season
Approximately 2 tablespoons olive oil enough to generously coat bottom of large cast iron skillet
1 onion thinly sliced
2 garlic cloves minced
1 8 oz package fresh mushrooms sliced
1 14.5 oz can diced tomatoes
1/2 cup balsamic vinegar
1 teaspoon dried basil*
1 teaspoon dried rosemary*
1/2 teaspoon dried thyme*
1/2 teaspoon dried oregano*
1/2 teaspoon red pepper flakes*
4 large fresh basil leaves torn

Ingredients marked with * can be measured and mixed at home.
Season chicken with salt and pepper.
Heat oil in cast iron skillet over medium heat of a campfire, camp stove or RV stove top.
Brown the chicken, flipping to brown all sides. Then remove and set aside.
Add the onion, garlic and mushrooms to the cast iron skillet and sauté until tender.
Add the chicken back into skillet.
Cover the chicken with the tomatoes, balsamic vinegar, dried basil, dried rosemary, dried thyme, dried oregano and red pepper flakes.
Increase to a medium-high heat to bring the liquid to a boil.
Cover the skillet and reduce the heat to a medium-low level to simmer the chicken in the liquid. Simmer the chicken until it is fully cooked, at least 165 degrees, and the juices run clear, approximately 20 minutes.
Top with fresh basil and serve.

Serving Suggestions: I like to serve this chicken with a side of rice and fresh steamed broccoli.

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