Easy Chicken Cacciatore

Easy Chicken Breasts Cacciatore in a cast iron skillet with veggies

This flavor-packed Easy Chicken Cacciatore recipe is simple to prepare and super delicious! Ready in about 30 minutes.

Course dinner

Cuisine Italian

Prep Time 8

Cook Time 20

Total Time 28

Servings

Calories 372kcal

Author Oriana Romero

Ingredients

4 – 6 skinless and boneless chicken breasts
Salt and pepper to taste
3 tablespoons olive oil
8 oz cremini mushrooms, sliced
1 large green pepper, stemmed, seeded, and cut into strips
1/2 cup carrot, peeled and sliced
4 cloves garlic, minced
1/2 cup dry white wine
14.6 ounces (1 can) diced tomatoes, undrained
1 1/2 cups frozen pearl onions
1 teaspoon dried oregano
2 tablespoons balsamic vinegar
1 cup pitted Kalamata olives, sliced (or whole if you prefer)
1/4 cup snipped fresh Italian parsley (optional)

Instructions

Season chicken breasts with salt and cracked black pepper to taste.
Heat 2 tablespoons of oil in a large skillet over medium heat. Cook chicken until browned on both sides, about 5 minutes. Remove chicken from skillet; set aside.
Add the remaining tablespoon of oil to the same skillet. Add mushrooms, sweet pepper, carrot, and garlic; cook for 3-4 minutes. Add wine; simmer, uncovered, until liquid is reduced, about 5-6 minutes. Add tomatoes, onions, and oregano; stir to combine. Return chicken to skillet. Reduce heat to low and simmer, covered, for 15-20 minutes or until chicken is done (175º F). Note: If your chicken breasts are too thick it might need more cooking time.
Stir in balsamic vinegar and let simmer for 2-3 minutes. Taste, and adjust salt if necessary.
Sprinkle with olives and parsley, if desired. Serve.

Notes

You can totally make this recipe with chicken thighs, if you prefer dark meat, just make sure to adapt the cooking time accordingly.

If you want your chicken cacciatore with more sauce, add an additional can of diced tomatoes (with all the juices).

STORE: Allow the chicken to cool completely, cover and refrigerate for up to 2 days.

FREEZE: Allow the chicken to cool completely, place it in a freezer container and freeze for up to 2 months. When ready to use, thaw overnight in the refrigerator and reheat covered over low-medium heat.

MAKE AHEAD: This chicken cacciatore recipe can be made up to 2 days ahead. Allow the chicken to cool completely, cover and refrigerate. Reheat covered over low-medium heat.

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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition