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Easy Skillet Chicken Cacciatore

This Easy Chicken Cacciatore made in a skillet on the stovetop is a fast and easy dinner recipe. A delicious and hearty chicken dish made with fresh ingredients.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 4 servings
Calories: 253 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 4-6 pieces chicken (legs or breasts with skin removed if desired) (legs or breasts with skin removed if desired)
  • 1 teaspoon salt
  • 1-2 dashes pepper to taste
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 1-2 cloves garlic minced
  • 1 large pepper chopped
  • 1 can diced tomatoes (14 ounces) (400 grams with juice nothing else added)
  • 1 cup water or chicken broth
  • 1 bay leaf
  • 1 teaspoon oregano
  • 1 teaspoon basil or 4-5 fresh basil leaves
  • 1-2 dashes hot pepper flakes if desired

Instructions

    Cup of Yum
  1. Sprinkle the chicken with a little salt and pepper. In a large pan heat the olive oil, then add the chicken and cook on medium-high heat until browned on one side, flip and move the chicken to one side of the pan.
  2. Add the chopped onion and garlic, cook until the onion is translucent then add the pepper, tomatoes, water, bay leaf, oregano, basil, hot pepper flakes and 1/2 teaspoon of salt, bring to a boil.
  3. Cover the pan and simmer for 20 minutes then remove the lid for the rest of the cooking approximately 25 minutes until the chicken is tender (chicken is cooked when the internal temperature is 165F / 74C and the sauce has thickened, stir occasionally. After about 30 minutes taste for salt and add if necessary). Serve immediately. Enjoy!

Notes

  • To make the recipe in the oven - I would definitely brown the chicken 3-4 minutes on each side as written in the recipe first, then lightly brown the garlic and onion. Then move them to an oven safe baking pan or dutch oven, add the remaining ingredients stir to combine. Cover the baking dish with foil or lid and bake in a pre-heated 375F (190C) oven for approximately 25 minutes, remove the foil and bake for another 20-30 minutes, chicken is done when the internal temperature is 165F (74C).
  • If you wish to add wine -You can add either red wine or white wine, although the traditional method is with red wine, I think 1/4-1/3 a cup would be enough. Once you have browned the chicken remove it from the pan, add the garlic, onion and chopped peppers and sautee for about 4-5 minutes, add the wine and cook on medium/high until wine has evaporated approximately 2-3 minutes. Then continue with the recipe.
  • Chicken Cacciatore should be stored in an airtight container and can be kept for up to 3-4 days in the fridge. It can also be stored in a freezer safe container once it has cooled completely for up to two months.

Nutrition Information

Calories 253kcal (13%) Carbohydrates 9g (3%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 607mg (25%) Potassium 296mg (8%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1050IU (21%) Vitamin C 49.8mg (55%) Calcium 46mg (5%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 253

% Daily Value*

Calories 253kcal 13%
Carbohydrates 9g 3%
Protein 1g 2%
Fat 7g 11%
Saturated Fat 1g 5%
Sodium 607mg 25%
Potassium 296mg 6%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 1050IU 21%
Vitamin C 49.8mg 55%
Calcium 46mg 5%
Iron 1.4mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.