Chicken Funghetto: A Delicious and Hearty Italian-Inspired Dish

A savory tomato-based chicken and mushroom recipe that is sure to become a family favorite

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As a child, one of my favorite meals was my grandmother’s chicken funghetto. Every time we visited her, she would make this delicious, comforting dish that always left me wanting seconds (and thirds).

But the story of chicken funghetto goes beyond just my personal memories. This traditional Italian dish has a long history, dating back to the early 20th century. It originated in the region of Calabria, which is located in the southern part of Italy. The name “funghetto” comes from the Italian word “funghi,” which means mushrooms. And indeed, mushrooms are a key ingredient in this dish.

But chicken funghetto is about more than just mushrooms. It’s a hearty, flavorful meal that combines succulent chicken with a rich tomato sauce, fragrant herbs, and a variety of vegetables. It’s the perfect meal to warm up with on a cold winter day, and it’s sure to become a family favorite in your household as well.

Without further ado, here is the recipe for my grandmother’s delicious chicken funghetto:

Chicken Funghetto Recipe


  • 4 chicken breasts, cut into bite-sized pieces
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 cup mushrooms, sliced
  • 1 cup cherry tomatoes, halved
  • 1 can (14.5 ounces) diced tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup white wine (optional)
  • 2 tablespoons olive oil


  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic, and cook until the onion is translucent.
  2. Add the chicken pieces to the pot and cook until they are browned on all sides.
  3. Stir in the diced bell pepper, sliced mushrooms, and cherry tomatoes. Cook for an additional 5 minutes, until the vegetables are tender.
  4. Pour in the canned diced tomatoes and add the dried basil, oregano, parsley, salt, and black pepper. Stir to combine.
  5. If using, pour in the white wine and bring the mixture to a boil. Reduce the heat to low and simmer for 15-20 minutes, until the chicken is cooked through and the sauce has thickened.
  6. Serve the chicken funghetto over pasta, rice, or your favorite grain, and garnish with fresh parsley if desired. Enjoy!

I hope you enjoy this recipe for chicken funghetto as much as I do. It’s a comforting, flavorful dish that is sure to become a family favorite in your household. Buon appetito!