Quick Chicken Cacciatore

A quick and tasty take on classic chicken cacciatore.

introduction

This Quick Chicken Cacciatore is a fast, homey meal with tomatoes, peppers, and simple spices. It cooks in one pan and makes a warm dinner on busy nights. For a similar fast chicken idea, try Quick and easy boneless skinless chicken breast recipe.

why make this recipe

• It is quick and uses common ingredients.
• You cook it in one skillet, so cleanup is simple.
• It pairs well with pasta, rice, or bread.
• The sauce is tasty and can simmer while you do other things.

how to make Quick Chicken Cacciatore

Follow the simple steps below. Brown the chicken first, make the sauce, then finish cooking the chicken in the sauce. Keep the heat medium-low when simmering so flavors come together without drying the chicken.

Ingredients :

• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 1/2 lbs. boneless skinless chicken breasts (cut into strips)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 small onion (chopped)
• 1 green bell pepper (cut into thin strips)
• 2 cloves garlic (minced)
• 1 (28 oz.) can whole tomatoes (undrained (tomatoes cut, see notes))
• 1 (8 oz.) can tomato sauce
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper (optional)
• Grated Parmesan cheese
• Chopped fresh parsley

Directions :

1. In a large skillet over medium-high heat, add the butter and olive oil.
2. Season the chicken strips with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Add the chicken to the pan and cook 2–3 minutes per side, until lightly browned. Remove from the pan. (They will finish cooking later.)
4. Add the chopped onion and bell pepper to the pan. Sauté 6–8 minutes, until tender.
5. Add the minced garlic and cook 30 seconds more.
6. Add the canned tomatoes (cut the whole tomatoes in the can if needed), tomato sauce, oregano, basil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and cayenne (if using). Bring to a boil.
7. Reduce heat to medium-low and simmer the sauce at least 10 minutes. You can simmer longer for deeper flavor.
8. Return the chicken to the pan and turn to coat with sauce. Cook over medium-low until the chicken is cooked through, about 5–7 minutes.
9. Serve hot with pasta or rice. Sprinkle with grated Parmesan and chopped parsley if desired.

how to serve Quick Chicken Cacciatore

Serve over cooked pasta, polenta, or plain rice. Spoon extra sauce on the plate. Add a green salad or steamed veggies for a full meal. Top with Parmesan and a little parsley for a fresh look.

how to store Quick Chicken Cacciatore

Cool the dish to room temperature, then put in an airtight container. Store in the fridge for 3–4 days. Reheat gently on the stove over low heat or in the microwave until hot. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

tips to make Quick Chicken Cacciatore

• Cut chicken into even strips so they cook at the same rate.
• Brown the chicken well for more flavor, but do not cook it fully before adding the sauce.
• Let the sauce simmer gently to blend flavors.
• Taste and adjust salt and pepper at the end.
• If you like more vegetables, add mushrooms or sliced carrots with the onion and pepper.

variation (if any)

• Use bone-in chicken pieces; increase simmer time until cooked through.
• Add olives or capers for a briny kick.
• Use crushed tomatoes instead of whole for a smoother sauce.
• Add a splash of red wine with the tomatoes for deeper flavor.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless skinless thighs work well and stay moist. Brown them the same way and simmer until done.

Q: Is this dish spicy?
A: Not unless you add the cayenne. Skip the cayenne for mild flavor or add more for heat.

Q: Can I make this ahead of time?
A: Yes. Make the sauce and chicken, then cool and refrigerate. Reheat before serving. The flavors often improve after sitting a few hours.

Q: Do I need to remove the skin if I use skin-on chicken?
A: You can leave skin on for more flavor, but reduce added butter or oil and brown skin side down first.

Q: Can I freeze leftovers?
A: Yes. Freeze in a suitable container for up to 3 months. Thaw overnight in the fridge before reheating.

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