This One Pan Skillet Chicken Cacciatore is simmered in a fire-roasted tomato sauce with peppers, onions, and garlic. Simple and delicious meal for any night of the week.
What comes to your mind when think you of Chicken Cacciatore? When I was a kid, it sounded like an elegant meal – one you would find in a pricey restaurant more than in your home. I’m sure, having some Italian in my family we had this meal on occasion, though I can’t recall it in my taste buds. I’m also sure I have made it for my family a time or two and it most likely didn’t go over well with the girls when they were young. You know…eww…big chunks of tomatoes, kind of thing. So, it most likely didn’t get made again. In fact, just like when I was a kid, I can’t recall having it since my kids were kids. Overdue, yes!
The history of this elegant, tomatoey (it’s my blog, it’s a word) dish is classic Italian. In fact, the authentic dish probably first had rabbit, not chicken and no tomatoes. The rich, thick sauce was made from red or white wine. This traditional dish was easily made by hunters in the field using the harvests of the land. Simple, rustic, easy yet it looks like fine-dining. As recipes do, over the generations, they are adapted to taste, improved upon, etc. This is my adaptation of the classic dish using boneless chicken breasts, fire-roasted tomatoes (my most favorite canned tomatoes), and white wine.
- 4 -5 chicken breasts. skinless and boneless
- ½ cup all purpose flour, for dredging
- 4 tablespoons olive oil
- 1 large red bell pepper, chopped
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- ¾ cup dry white wine (use more chicken stock if you want to omit this)
- 2 ( 14.5-ounce) cans diced fire-roasted tomatoes (do not drain)
- ¾ cup chicken stock (I use low-sodium)
- 1½ tsp dried oregano leaves
- 4-6 large leaves basil, chiffonade
- salt and pepper
- Salt and Pepper the chicken breasts, and then dust the chicken in the flour to coat lightly.
- In a large heavy frying pan, heat the oil over a medium-high heat.
- Add the chicken pieces to the pan and cook until lightly brown, about 5 minutes per side. If all the chicken do not fit in the pan, brown them in 2 batches. Transfer the chicken to a plate and set aside.
- Add the bell pepper and onion to the same pan and saute over medium heat until the onion is tender, about 4 minutes. Add the garlic and saute 1 more minute. Season the vegetables with salt and pepper.
- Add the wine and simmer until reduced by half, about 3-4 minutes and then add the tomatoes with their juice, chicken stock, and oregano.
- Return the chicken to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is cooked through, about 30 minutes. Taste to adjust the salt and pepper to your tastes. Top with basil and serve.
- Can be served over rice as well.
Easily adapted for a Paleo meal: Omit the flour step (or use almond flour) Brown chicken in skillet on both sides. Omit the white wine and use chicken stock instead.