Skillet Chicken Cacciatore
This Skillet Chicken Cacciatore is simmered in a fire-roasted tomato sauce with peppers, onions, and garlic all in one pan.
Ingredients
- 4 -5 chicken breasts. skinless and boneless
- 1/2 cup all purpose flour for dredging
- 4 tablespoons olive oil
- 1 large red bell pepper chopped
- 1 onion chopped
- 3 garlic cloves finely chopped
- 3/4 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)
- 3/4 cup chicken stock I use low-sodium
- 1 1/2 tsp dried oregano leaves
- 4-6 large leaves basil chiffonade
- salt and pepper
Instructions
- 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.
Notes
If you prefer a thicker sauce, remove the chicken to a platter and then boil the sauce until it thickens slightly, about 3 minutes. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
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.