Chicken Cacciatore Recipe
Enjoy a lean version of your favorite 'hunter-style' chicken in this Chicken Cacciatore with mushrooms, onions, and red bell pepper.
Servings: 4
Ingredients
- 3 tbsp vegetable oil
- 4 boneless skinless chicken breasts cut in two
- salt and pepper to taste
- 1/3 cup all-purpose flour
- 8 oz cremini mushroom quartered
- 1 small yellow onion sliced
- 1 red bell pepper sliced
- 5 cloves minced garlic minced
- 1/2 cup white wine or ginger ale
- 15 oz crushed tomatoes
- 15 oz diced tomatoes drained
- 1 tsp dried oregano
- 1/2 tsp dried rosemary
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup fresh parsley chopped for Garnish
Instructions
- Preheat oven to 350 degrees F.
- Heat oil in a large oven safe skillet over medium-high heat.
- Sprinkle both sides of chicken with salt and pepper and then dredge in the flour. Brown chicken for 2-3 minutes on each side until golden. Set aside on a plate.
- Add the mushrooms to the skillet and cook for 5-8 minutes until browned. Then, add the onion, bell pepper, and cook for another 5 minutes or until they begin to soften. Add the garlic and cook another minute.
- Pour in the wine and bring to a simmer. Add the broth, crushed tomatoes, diced tomatoes, and all the spices. Bring to a simmer, add the chicken, spoon a little of the sauce over the tops and then place the pan in the oven. Cook for 35-45 minutes until internal chicken temperature is 165 degrees.
- Sprinkle with chopped parsley and serve over pasta or rice.
Nutrition
Calories: 502kcal | Carbohydrates: 28g | Protein: 53g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 144mg | Sodium: 855mg | Potassium: 1758mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1670IU | Vitamin C: 67.8mg | Calcium: 113mg | Iron: 4.6mg