Name: One Pot Chicken and Mushroom Cacciatore
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: ¼ cup olive oil; 2 pounds boneless chicken breasts; 1 medium onion (sliced); bay leaf; 1 teaspoon dried rosemary; 1 teaspoon dried oregano; 8 ounces sliced mushrooms; 1 red bell pepper (or yellow or orange bell pepper); 2 cloves garlic (minced); ½ cup red wine; 8 ounces tomato sauce; 1 cup chicken stock

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Make this one pot chicken and mushroom cacciatore recipe. Plus suggestions on what to serve with this rich chicken cacciatore.

Make this Italian chicken cacciatore in one pot for an easy weeknight dinner. Even though its a quick dish, there is no loss of those rich flavors of an authentic chicken cacciatore.

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I have made this recipe for years this rich, hearty Chicken dish is one of my family’s fave. This Chicken Cacciatore, a green salad and a loaf of crunchy bread makes a perfect meal.

One Pot chicken Cacciatore Recipe:

Ingredients:

¼ cup olive oil
2 pounds boneless chicken breasts
1 medium onion, sliced
bay leaf
1 teaspoon dried rosemary
1 teaspoon dried oregano
8 ounces sliced mushrooms
1 red, yellow or orange bell pepper
2 cloves garlic, minced
½ cup red wine
8 ounces tomato sauce
1 cup chicken stock

Equipment:

Large Deep Skillet
Sharp Knife
Green Garlic Chopper

How to make chicken and mushroom cacciatore:

Start you chicken cacciatore by preparing the vegetables. Slice the mushrooms and onions, cut the bell pepper into strips. And mince the garlic cloves.

Add a couple tablespoons olive oil to a large skillet and heat to medium. Season chicken breasts with salt and pepper, add to skillet and cook until brown. Remove chicken to plate and cover to keep warm.

In the same skillet, add additional olive olive, sliced onions, oregano, rosemary and bay leaf and sauté for 7-10 minutes.

When the onions are tender and golden brown, add garlic and stir sauté for 1-2 minutes.

Add the mushrooms, and bell peppers to the skillet and sauté, adding more olive oil if needed.

golden brown onions and mushrooms for chicken cacciatore

Sauté until the vegetables are soft, brown and caramelized.

Add the red wine, tomato sauce, and chicken broth and bring to a boil to make the cacciatore sauce.

Reduce heat and return the chicken to the pot of cacciatore sauce, cover and simmer for 15 minutes.

Remove cover and turn the chicken pieces over. Cover and cook for another 15 minutes until chicken is done and registers an internal temperature of 165° F.

Serve this one pot chicken cacciatore with the sauce on top of the chicken breasts.

What to serve with Chicken Cacciatore:

Roasted Broccoli
Roasted Asparagus
Over the pasta of your choice
with rice
Italian Salad
Crusty Bread

Other Italian Recipes:

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5 from 2 votes

One Pot Chicken and Mushroom Cacciatore

Make this one pot chicken and mushroom cacciatore recipe. Plus suggestions on what to serve with this rich chicken cacciatore.

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: Italian

Keyword: chicken and mushroom cacciatore, one pot chicken cacciatore, what to serve with chicken cacciatore.

Servings:

Calories: 473kcal

Author: Evelyn Osborn

Equipment

Ingredients

¼ cup olive oil
2 pounds boneless chicken breasts
1 medium onion sliced
bay leaf
1 teaspoon dried rosemary
1 teaspoon dried oregano
8 ounces sliced mushrooms
1 red bell pepper or yellow or orange bell pepper
2 cloves garlic minced
½ cup red wine
8 ounces tomato sauce
1 cup chicken stock

Instructions

Start your chicken cacciatore by preparing the vegetables. Slice the mushrooms and onions, cut the bell pepper into strips. And mince the garlic cloves.
Add a couple tablespoons olive oil to a large skillet and heat to medium. Season chicken breasts with salt and pepper, add to skillet and cook until brown. Remove chicken to plate and cover to keep warm.
In the same skillet, add additional olive olive, sliced onions, oregano, rosemary and bay leaf and sauté for 7-10 minutes.
When the onions are tender and golden brown, add garlic and stir sauté for 1-2 minutes
Add the mushrooms, and bell peppers to the skillet and sauté, adding more olive oil if needed. Sauté until the vegetables are soft, brown and caramelized.
Add the red wine, tomato sauce, and chicken broth and bring to a boil to make the cacciatore sauce.
Reduce heat and return the chicken to the pot of cacciatore sauce, cover and simmer for 15 minutes.
Remove cover and turn the chicken pieces over. Cover and cook for another 15 minutes until chicken is done and registers an internal temperature of 165° F.
Serve this one pot chicken cacciatore with the sauce on top of the chicken breasts.

Nutrition