Easy Skillet Chicken Cacciatore
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
253 kcal
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Course
Main Course
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Cuisine
Italian
Easy Skillet Chicken Cacciatore
Description
This recipe begins by seasoning and browning chicken pieces to develop color and flavor. Onion and garlic are sautéed until aromatic before adding chopped bell pepper, diced tomatoes, water or broth, and aromatics including bay leaf, oregano, and basil. Simmering covered allows the chicken to cook through while absorbing the sauce flavors. Removing the cover toward the end thickens the sauce.
The final dish presents tender chicken enveloped in a balanced, herby tomato sauce with soft vegetables. Optional hot pepper flakes lightly heat the dish. This skillet method keeps preparation straightforward with minimal cleanup.
This chicken cacciatore can be served over pasta, rice, or alongside bread to enjoy the sauce. It is suitable for a main meal and can be adapted for oven cooking by browning first and then baking with the sauce in a covered dish.
Leftovers store well refrigerated for several days and freeze effectively for up to two months.
Ingredients
- 4-6 pieces chicken legs or breasts with skin removed if desired, legs or breasts, skin removed if desired
- 1 teaspoon salt
- 1-2 dashes black pepper to taste
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1-2 cloves garlic minced
- 1 large pepper chopped
- 1 can diced tomatoes 400 grams with juice nothing else added, 14 ounces
- 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
- 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.
- 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.
- 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
- Optional oven preparation involves browning chicken and garlic-onion-pepper mixture, then baking covered at 375°F for 25 minutes, uncovered for 20-30 minutes to finish.
- Red or white wine can be added after sautéing garlic and onion; cook until evaporated before continuing.
- Cook chicken until internal temperature reaches 165°F (74°C) and sauce has thickened.
- Store leftovers in airtight containers in the fridge up to 3-4 days or freeze for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 253 kcal
% 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.
User Reviews
Overall Rating
4.5
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