Craving for a hearty Italian dish? Look no further! Try making this one-pot Chicken and Mushroom Cacciatore. Loaded with rich flavors, it’s a guaranteed crowd pleaser. Plus suggestions on what to serve with this rich chicken cacciatore.
Get ready to explore the romantic flavors of Italy right in your kitchen with our one pot chicken and mushroom cacciatore. Packed full with succulent chicken and a medley of veggies in a fragrant sauce, this dish is a real crowd pleaser. You can 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.
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. Dive into the authentic flavor of Italy with this one pot Chicken and Mushroom Cacciatore recipe. This home-style meal is perfect for those busy weeknight dinners when you’re craving something hearty and satisfying. Best served with a green salad and a loaf of crunchy bread for a wholesome, comforting meal. (See other suggestions on what to serve with this tantalizing chicken cacciatore below)
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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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.
Servings: 4
Calories: 473kcal
Equipment
- Large Deep Skillet
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
Calories: 473kcal | Carbohydrates: 13g | Protein: 53g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 625mg | Potassium: 1405mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1257IU | Vitamin C: 49mg | Calcium: 45mg | Iron: 2mg
Mary
Tuesday 27th of January 2015
Was easy and delicious!