Have you ever made chicken cacciatore in a skillet?
It sounds like a meal that would take hours, but this version is simple enough for a regular weeknight dinner.
The chicken cooks in a rich tomato sauce with bell peppers, onions, garlic, mushrooms, and Italian herbs. Cooking everything in the same skillet gives the sauce plenty of flavor and also means fewer dishes to wash later.
I usually serve skillet chicken cacciatore with pasta, mashed potatoes, or a thick slice of bread to soak up the sauce. It is an easy family dinner that tastes even better the next day, so I never mind having leftovers.
It takes about 50 minutes, most of it hands-off simmering, and you can serve it over noodles, rice, or mashed potatoes.
Ingredients You’ll Need
- 2 tablespoons olive oil
- 2 tablespoons minced garlic, divided
- 2 large chicken breasts, cut in half
- 1 green pepper, cut into slices
- 8 oz sliced mushrooms
- 28 oz can crushed tomatoes
- 1 cup pasta sauce
- 1 tablespoon Italian seasoning
- ¼ cup grated Parmesan cheese, divided
Equipment: large skillet, tongs, spatula, knife, and cutting board.
How to Make Chicken Cacciatore Skillet
1. Prep the Chicken and Peppers
Cut the pepper into strips and cut each chicken breast in half.
2. Sear the Chicken
Heat the olive oil and 1 tablespoon of the garlic in a large skillet over medium heat. Add the chicken and cook for 3 to 4 minutes on each side. Take the chicken out of the pan.
3. Sauté the Mushrooms and Peppers
Add the mushrooms and peppers to the same pan and sauté for about 5 minutes, until the mushrooms start to change color. Remove them from the pan.
4. Add the Tomatoes and Chicken
Pour the crushed tomatoes into the pan with the remaining tablespoon of garlic, then return the chicken to the pan.
5. Add the Vegetables and Seasoning
Put the mushrooms and peppers back in the pan along with the pasta sauce, Italian seasoning, and 2 tablespoons of the Parmesan. Toss to coat everything in the sauce.
6. Simmer
Simmer for 25 to 30 minutes, until the chicken is cooked through and the peppers are tender.
7. Serve
Sprinkle the rest of the Parmesan over the chicken and serve over noodles or rice.
Tips for the Best Chicken Cacciatore
Cut the chicken breasts into even pieces so they cook at the same rate.
Sear the chicken until it’s golden before it goes into the sauce. It adds flavor, and it will finish cooking while it simmers.
Keep the simmer gentle. A low, steady simmer keeps the chicken tender and lets the sauce thicken.
Check that the thickest part of the chicken reaches 165°F (74°C) before serving.
Taste the sauce before adding any salt. The pasta sauce and Parmesan already add plenty.
What Should I Serve It With?
It’s great over pasta, rice, or mashed potatoes. Noodles are the classic choice because they catch the sauce. A simple green salad on the side balances the richness.
Can I Use a Different Color of Pepper?
Yes. Red, yellow, or orange peppers all work and add a little sweetness. The recipe uses green pepper, which gives it a slightly more savory flavor.
Can I Make It Ahead of Time?
Yes. The flavors get deeper as it sits. Make it a day ahead, keep it covered in the refrigerator, and reheat it gently in a skillet over medium-low heat.
How to Store Leftovers
Keep leftovers covered in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water if the sauce has thickened too much.
Chicken Cacciatore Skillet Recipe
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons minced garlic, divided
- 2 large chicken breasts, cut in half
- 1 green pepper, cut into slices
- 8 oz sliced mushrooms
- 28 oz can crushed tomatoes
- 1 cup pasta sauce
- 1 tablespoon Italian seasoning
- ¼ cup grated Parmesan cheese, divided
Instructions
- Cut the pepper into strips and the chicken breasts in half.
- Heat the olive oil and 1 tablespoon of the garlic in a large skillet over medium heat. Add the chicken and cook for 3 to 4 minutes on each side. Remove the chicken from the pan.
- Add the mushrooms and peppers to the pan and sauté for about 5 minutes, until the mushrooms start to change color. Remove from the pan.
- Add the crushed tomatoes and the remaining tablespoon of garlic to the pan, then return the chicken to the pan.
- Add the mushrooms and peppers back in, along with the pasta sauce, Italian seasoning, and 2 tablespoons of the Parmesan. Toss to coat.
- Simmer for 25 to 30 minutes, until the chicken is cooked through and the peppers are tender.
- Sprinkle the rest of the Parmesan over the chicken and serve over noodles or rice.
Notes
The thickest part of the chicken should reach 165°F (74°C)
