Chicken cacciatore is an easy one-skillet meal the whole family will love. You can serve it up plain by itself or over rice or pasta.
How To Make Chicken Cacciatore
Get 2 tablespoons of olive oil heating in a large skillet over medium-high heat.
You’ll also want to melt 1 tablespoon of butter.
Add in 6 boneless skinless chicken breasts, season these with salt and black pepper, I do about 1/2 teaspoon of each.
Then you also want to dust the chicken thighs with 1/4 cup of flour, and of course, be sure to get both sides.
Brown off the chicken for about 3-4 minutes per side.
It won’t be all the way cooked through yet, but you want to pull it out from the pan, put it on a plate, and set it aside.
Then add in 1 sliced yellow bell pepper, 1 red sliced bell pepper, and about 8 ounces of sliced mushrooms.
The last veggie is 1 white diced onion.
Then saute for about 7-10 minutes until tender. There’s no need to clean out the pan or anything in between the chicken and veggies.
You want to be sure you don’t lose any of that flavor that’s been building up on the bottom of the pan.
Once the veggies start to get soft, add in 6 ounces of tomato paste, 2 teaspoons of minced garlic, 1 tablespoon of Italian seasoning, and if you want to give a little kick, 1/4 teaspoon of red pepper flakes.
let all cook and mix in that tomato paste.
Let it cook for about 2 minutes. Then pour in 15 ounces of crushed tomatoes, 8 ounces of tomato sauce, or it’s also called pasta in some parts of the world, use chicken broth, and 1/4 cup of heavy cream.
Give it a quick stir to combine and reduce the heat so it’s just simmering.
Then return our chicken into the sauce.
Let simmer over low heat until the chicken reaches an internal temperature of 165 degrees Fahrenheit, which should take somewhere around 15 minutes.
Add spoon the sauce over the top of each chicken thigh. Just before serving garnish with 2 tablespoons of grated parmesan cheese, and 2 tablespoons of freshly chopped parsley.
Looking for a winner of a chicken dinner? Then check out this delicious chicken cacciatore, perfect for a weeknight! This Italian mainstay is best served with pasta or rice.
- 2 tablespoons extra virgin olive oil
- 1 tablespoon salted butter
- 6 boneless skinless chicken thighs
- salt to taste
- pepper to taste
- 1/4 cup all-purpose flour
- 1 small white onion diced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 8 ounces mushrooms sliced
- 6 ounces tomato paste
- 2 teaspoons minced garlic
- 1 tablespoon Italian seasoning
- 1/4 teaspoon red pepper flakes optional
- 1/2 cup cooking wine
- chicken broth
- 1/4 cup heavy cream
- 15 ounces crushed tomatoes
- 8 ounces tomato sauce
- 2 tablespoons fresh or dried parsley for garnish
- 2 tablespoons grated Parmesan cheese
In a large skillet heat oil and butter on medium high heat. Season chicken thighs with salt and pepper and coat with flour. Brown chicken in the pan for 3 minutes per side, just until browned. Remove from skillet and set aside.
Add onions, peppers, and mushrooms to pan and cook until softened, about 7 to 10 minutes, stirring occasionally. Add in tomato paste, garlic, Italian seasoning, and red pepper flakes and cook 1 to 2 minutes more.
Use chicken broth, heavy cream, crushed tomatoes, and tomato sauce and stir to combine.
Return chicken to pan and let simmer until chicken is cooked through to an internal temperature of 165 degrees Fahrenheit, about 15 minutes. Taste and add salt and pepper as desired.
Serve hot and garnish with chopped parsley and parmesan cheese, optional.