Easy Skillet Chicken Cacciatore
User Reviews
4.3
Easy Skillet Chicken Cacciatore
Description
This recipe seasons chicken breasts with garlic, fresh thyme, rosemary, salt, and pepper before searing them in olive oil. The chicken is partially cooked and then removed from the skillet. Vegetables including sliced onion, red and yellow bell peppers, and cremini mushrooms are sautéed with crushed red pepper flakes to soften them. White wine is added and reduced, then fresh basil, parsley, and thyme are stirred in along with crushed tomatoes to make the sauce.
The chicken returns to the skillet, coated with the sauce, and simmers covered until fully cooked and tender, allowing flavors to meld. The result is a comforting entrée with a balance of earthy mushrooms, sweet peppers, and aromatic herbs.
Serve the chicken cacciatore hot, garnished with freshly grated Parmesan cheese. This dish pairs well with pasta, rice, or crusty bread to soak up the sauce.
Ingredients
Chicken Ingredients
- 4 chicken breast boneless skinless
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 teaspoon thyme minced, fresh
- 1 teaspoon rosemary minced, fresh
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Sauce Ingredients
- 1 tablespoon olive oil
- 1/2 yellow onion sliced
- 1/2 red bell pepper sliced
- 1/2 bell pepper sliced, yellow
- 8 ounces cremini mushrooms sliced
- 1/2 teaspoon red pepper flakes crushed
- salt Kosher, to taste
- black pepper Kosher, to taste
- 1/2 cup white wine dry
- 1/2 cup basil chopped, fresh
- 1/4 cup flat-leaf parsley chopped, fresh
- 2 teaspoons thyme chopped, fresh
- 15 ounces crushed tomatoes
- Parmesan Cheese freshly grated, for topping the chicken
Instructions
- In a small bowl combine all of the chicken ingredients and rub evenly all over the 4 chicken breasts.
- Heat a large skillet over medium high heat. Add the olive oil to the skillet then place the chicken in it. Cook the chicken for about 2 minutes per side then remove it from the skillet and onto a plate, the chicken will not be cooked through at this point.
- Add a tablespoon olive oil to the skillet swirling to coat it. Add the sliced onion, peppers, mushrooms, crushed red pepper flakes, salt and pepper to the skillet and sautè for about 3-4 minutes until the vegetables start to soften.
- Add in the wine and cook for another minute or until the liquid reduces by about half. Stir in a half of the basil, parsley and thyme then pour in the crushed tomatoes. Stir everything together until combined then place the chicken breasts back in the skillet and coat them with the sauce.
- Reduce the heat, cover and simmer for about 10-15 minutes or until the chicken is cooked through. Sprinkle the remaining herbs and shredded parmesan cheese over the top and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 16g | 5% |
| Protein | 47g | 94% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 123mg | 41% |
| Sodium | 617mg | 26% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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