This Easy Chicken Cacciatore Recipe is a fabulous weeknight meal that’s quick and packed full of flavor from tomatoes peppers, onions, garlic, capers, herbs, and more!
Easy Chicken Cacciatore
This chicken cacciatore recipe is finger-licking good! Use either bone-in chicken breasts or thighs or both. I just used the breasts to make this dish most appealing to my picky family. Did you know that bone-in chicken is more flavorful than boneless? The flavor “in” the bones permeates the meat while cooking making a richer, meatier taste.
How to Make This Chicken Cacciatore Recipe
Once you have your chicken and other ingredients purchased you’re ready to go!
- First, dredge your chicken in seasoned flour, then brown all sides in olive oil.
- Next, the veggies are sauteed, the wine added, then tomatoes, capers (don’t skip these), and oregano.
- Besides using bone-in chicken, another way to enhance the flavor is with wine. Unless you prefer to not cook with wine, make sure to deglaze the pan with wine.
- Almost 100% of the alcohol cooks off, leaving another fabulous layer of flavor.
- Layer upon layer of flavor makes for an extraordinary entree.
- I served these with Ina Garten’s Parmesan Mashed Potatoes, except I peeled the potatoes. Wow, were those amazing, too. Well, with butter, half and half, sour cream and Parmesan, how could they be bad?
More Tips for an Easy Weeknight Meal
Many dinners involve chopping veggies. From the classic mirepoix (celery, onions, and carrots) to the Holy Trinity (celery, onions, and bell peppers), these combinations add an incredible flavor base to numerous recipes.
But there are times during the busy months of November and December that I need a short cut. And pre-chopped frozen veggies are truly a time-saving product that you’ll want to add to your freezer. The hubby was thrilled with this Chicken Cacciatore and using the Chopped Seasoning Blend with diced green and red peppers, onions and celery saved me 10 minutes of washing and chopping.
Later in the week, I used the Chopped Onions and Garlic in my Black Bean Chili.
- 4 chicken breasts with skin and backbone
- 2 teaspoons salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup flour, for dredging
- 3 tablespoons olive oil
- 1 14-ounce bag Birds Eye Recipe Ready Chopped Seasoning Blend (or one medium onion and one red bell pepper seeded and chopped
- 3 garlic cloves, minced
- 3/4 cup dry white wine, I used vermouth
- 1 ( 28-ounce) can diced tomatoes with juice
- 3/4 chicken broth
- 3 tablespoons drained capers
- 1 1/2 teaspoons dried oregano
- 1/4 cup chopped fresh basil leaves
- Combine flour, salt and pepper in large ziploc bag. Add chick breasts, one at a time, and shake in bag till each is covered with flour. Set on plate till oil is heated.
- In a large saute pan, heat the oil on medium high. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside. Add the chopped veggies and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until liquid is reduced in half. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over until the chicken is just cooked through, about 30 minutes.
- Serve over Parmesan mashed potatoes, rice or pasta. Sprinkle with fresh basil to serve.
Amount Per Serving: Calories: 700Total Fat: 28gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 166mgSodium: 33032mgCarbohydrates: 41gFiber: 10gSugar: 13gProtein: 64g