Do I have to brown the chicken first?

I do recommend it. Browning the chicken adds flavor and creates the browned bits in the skillet that become part of the sauce.

Can I make Chicken Breast Cacciatore ahead of time?

Yes. And truthfully, I think the sauce tastes even better the next day after the flavors have had more time to blend. So lucky you if you have leftovers or 'planned-overs'.

Can I make this without mushrooms?

Absolutely. Simply leave them out or replace them with another vegetable, such as zucchini or additional bell peppers.

Can I make the sauce thicker?

Yes. Simmer the sauce uncovered for a few extra minutes before returning the chicken to the skillet to allow some of the liquid to reduce naturally. If you prefer a thicker, less chunky sauce, use a hand blender to lightly pulse the vegetables before adding the chicken back , then continue simmering until the sauce reaches your desired consistency.

Chicken Breast Cacciatore ⋆ Deb's Daily Dish

Description

Tender chicken breasts simmered in a rich tomato sauce with mushrooms, onions, carrots, bell peppers, aromatic herbs, and a splash of white wine. This easy one-skillet Chicken Breast Cacciatore is perfect for family dinners or casual entertaining.

Ingredients

Units Scale

2 tablespoons olive oil
2 pounds boneless, skinless chicken breasts, sliced about 1/2-inch thick
1 teaspoon salt
1 teaspoon black pepper

Sauce

1 medium onion, chopped
1 cup chopped carrots
1 yellow bell pepper, chopped
8 ounces baby bella mushrooms, sliced
2 teaspoons minced garlic or garlic paste
1 (28-ounce) can diced tomatoes
1 cup tomato sauce or marinara sauce
1 cup dry white wine or chicken broth
2 teaspoons granulated sugar
2 bay leaves
2 teaspoons Italian seasoning
1 teaspoon celery seed or celery salt
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon crushed red pepper

Garnish

Chopped fresh parsley
Grated Parmesan cheese (optional)

Cook Mode Prevent your screen from going dark

Instructions

Pat the chicken dry and season both sides with the salt and pepper.
Heat the olive oil in a large skillet over medium heat. Brown the chicken on both sides, about 2 minutes per side, working in batches if needed. Transfer to a plate.
Add the onion, carrots, bell pepper, mushrooms, and garlic to the skillet. Cook for 4 to 5 minutes until the vegetables begin to soften.
Stir in the Italian seasoning, celery seed, rosemary, thyme, parsley, crushed red pepper, and bay leaves. Cook for 1 minute.
Pour in the white wine and simmer for 2 to 3 minutes. Stir in the diced tomatoes, tomato sauce, and sugar. Simmer for 10 minutes. Taste the sauce and adjust as you prefer.
Return the chicken and any juices to the skillet. Cover and simmer for about 30 minutes. The chicken should reach an internal temperature of 165°F.
Taste the sauce and adjust the seasonings if needed. Remove bay leaves before serving. Garnish with fresh parsley and Parmesan cheese, if desired, and serve over pasta, rice, mashed potatoes, or with crusty bread.

Notes

Dry white wine adds great flavor and the alcohol will cook off as it simmers but chicken broth works just fine if you prefer not to cook with wine.
The sugar balances the acidity of the tomatoes without making the sauce sweet.
For a thicker, smoother sauce, lightly blend the vegetables with an immersion blender before returning the chicken to the skillet.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Serving Size: 1
Calories: 319
Sugar: 6.8 g
Sodium: 575 mg
Fat: 9.2 g
Carbohydrates: 15.8 g
Protein: 36.8 g
Cholesterol: 113 mg