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chicken cacciatore in a dish over pasta
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Chicken Cacciatore

My recipe for Chicken Cacciatore is made with boneless, skinless chicken breasts for a lighter version of this classic Italian dish.
Course Main Course
Cuisine Italian
Prep Time 20 days
Cook Time 40 days
Servings 4
Calories 290kcal

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 red pepper chopped
  • 1 yellow pepper chopped
  • 1 orange pepper chopped
  • 1/2 sweet onion chopped
  • 2 cups baby bella mushrooms stems removed and sliced
  • 1 28 oz can crushed tomatoes
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 jar (2.5 oz) capers
  • 1/2 tsp black pepper
  • salt to taste

Instructions

  • Add one tablespoon of butter and one tablespoon of olive oil to a large, non stick skillet over medium heat. Add the chopped onion and bell peppers and cook until starting to soften and brown, about 6 - 8 minutes. Remove the peppers and onion from the pan to a clean bowl.
  • Add the remaining tablespoon of butter to the pan over medium heat and cook the mushrooms until browned, about 10 minutes.
  • Remove the mushrooms from the pan. Add the remaining tablespoon of oil to the pan over medium heat. Add the chicken breasts and brown each side of the chicken, about 3-4 minutes per side.
  • Add the garlic to the pan with the chicken and cook until fragrant, about one minute.
  • Stir in the cooked peppers, onions and mushroom. Stir in the crushed tomatoes, 1 teaspoon of salt and black pepper. Cover the pan and simmer until the chicken is fully cooked and is at least 165 degrees F.
  • Stir in the capers. Taste and add more salt if needed. Serve over pasta.

Nutrition

Calories: 290kcal | Carbohydrates: 11g | Protein: 26g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 192mg | Potassium: 832mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2134IU | Vitamin C: 135mg | Calcium: 35mg | Iron: 1mg