Easy Skillet Chicken Cacciatore Recipes

QUICK CHICKEN CACCIATORE

Steps:

• Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper.
• Return pan to stove, reduce heat to medium and add the remaining. Add crushed pepper, sliced mushrooms, and garlic. Season with salt (salt is a magnet for drawing out liquid). Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices. Add about 1/2 cup of beef broth to intensify the wild mushroom flavor, then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine. Toss pasta with cacciatore and serve with crusty bread and grated cheese.
• Tidbits: Beef broth and stock is now available in resealable paper containers, which can be found on the soup aisle of your market. These paper containers make storage of remaining broth easier; keep some on hand in your refrigerator. Beef broth is used instead of chicken broth in this recipe because it pairs better with the beefy taste of portobello mushrooms. The broth will make your cacciatore taste as if it simmered all day because it accents the mushroom taste well.
• Depending on your brand, 1 large can of tomatoes can vary in weight from 28 to 32 ounces. Use your favorite, but check to make sure the product is sugar free.

HAMBURGER HELPER CHICKEN CACCIATORE RECIPE - (4.5/5)

Steps:

• In 10-inch skillet, melt butter over medium heat. Cook chicken and bell pepper in butter, stirring occasionally, until outside of chicken turns white. Stir in uncooked pasta and sauce mix (from Hamburger Helper box), water, tomatoes and mushrooms. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Remove from heat; sprinkle with cheese. Cover; let stand 5 minutes (sauce will thicken as it stands).

CHICKEN CACCIATORE

Steps:

• Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter. , In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.

EASY CHICKEN CACCIATORE RECIPE BY TASTY

Steps:

• Season the chicken breasts on both sides with salt and pepper.
• Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat.
• Place 4 pieces of the chicken in the skillet and sear until until golden-brown, about 1-3 minutes on each side. Transfer the chicken to a plate and repeat searing with the remaining chicken pieces. Set aside.
• Heat 1 tablespoon of oil in the empty skillet.
• Add the mushrooms and stir occasionally until most of the moisture has evaporated from the pan, about 8 minutes.
• Transfer the mushrooms to a plate and set aside.
• Heat the remaining 1 tablespoon of oil in the pan.
• Add the onions and bell peppers and season with salt and pepper. Stir occasionally until the onions and peppers have softened, about 2 minutes.
• Add in the garlic and rosemary and stir until the garlic is fragrant.
• Add in the tomatoes, red wine, and broth and stir until the sauce has thickened slightly.
• Add the mushrooms and chicken back into the sauce and bring to a low simmer.
• Cover and let cook until the chicken registers 165°F (74°C), about 5-8 minutes.
• Serve topped with basil.
• Enjoy!

EASY CHICKEN CACCIATORE

Steps:

• In a large skillet, saute onion, garlic and bell pepper until soft. Add chicken, then stir in tomatoes, beans and oregano.
• Reduce heat to medium low and simmer for 8 to 10 minutes, stirring constantly. Remove from heat and serve hot.

EASY SKILLET CHICKEN CACCIATORE

Steps:

• In 10-inch skillet, melt butter over medium heat. Cook chicken and bell pepper in butter, stirring occasionally, until outside of chicken turns white.
• Stir in uncooked pasta and sauce mix (from Hamburger Helper box), water, tomatoes and mushrooms. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Remove from heat; sprinkle with cheese.
• Cover; let stand 5 minutes (sauce will thicken as it stands).

CHICKEN CACCIATORE SKILLET

Steps:

• In a large skillet, cook the chicken, onion and garlic in 3 tablespoons broth until chicken juices run clear. Stir in the green pepper, mushrooms, bay leaf, oregano, basil, pepper and remaining broth. Bring to a boil. Add the rice. Reduce heat; cover and simmer for 20-25 minutes or until the rice is tender. Add the spaghetti sauce; heat through. Discard bay leaf.

EASY CHICKEN CACCIATORE

Steps:

• Mix sauce, italian seasoning and garlic powder in small bowl; set aside.
• Place eggs in a shallow bowl.
• Combine crumbs, parmesan cheese and parsley in a shallow bowl.
• Heat butter in large skillet.
• Dip chicken in eggs, then crumbs.
• Brown on both sides in butter; cook 5 minutes.
• Add tomato sauce, simmer for 10 minutes.
• Sprinkle with mozzarella, cover and cook until cheese is melted.

EASY SKILLET CHICKEN CACCIATORE RECIPE - (4.5/5)

Steps:

• Sprinkle each chicken thigh with salt and pepper then dredge in flour. Heat oil over medium-high heat in a large skillet and cook for about 4 to 5 minutes on each side or until chicken is golden-brown (it doesn't need to be completely cooked through). Transfer chicken to a plate and set aside. In the same skillet, sauté peppers, onion, and garlic until onions become soft and transparent. Reduce heat and slowly add marinara/spaghetti sauce to the skillet. Add chicken back to the skillet and bring sauce to a simmer over medium-low heat. Simmer for about 25 minutes or until chicken thighs are cooked through. Before serving, top with mozzarella (optional) and fresh basil.

SKILLET CHICKEN CACCIATORE

Steps:

• In a large skillet, heat italian dressing. Add onion, bell pepper, and chicken. Mix well to combine, and cook over moderate heat for approximately 6 minutes, stirring occasionally.
• In a small bowl, combine italian seasoning, sugar, and undrained stewed tomatoes. Spoon this over the chicken evenly, and lower heat so chicken is just simmering. Simmer for about 12-14 minutes, stirring occasionally. When chicken is fork-tender, it is ready to be served over hot noodles.

EASY WEEKNIGHT CHICKEN CACCIATORE

Steps:

• Dip chicken pieces in flour and shake off excess.
• Heat oil in a 10-inch skillet over medium-high heat. Add chicken and brown well, 4 to 5 minutes per side. Remove chicken from the pan and set aside. Drain most of the oil from the skillet, leaving about 1/8 inch.
• Add bell pepper, onion, garlic, oregano, pepper flakes, salt, and pepper to the skillet. Sauté, stirring constantly, for 2 minutes. Pour in spaghetti sauce and add enough water to thin mixture just a little; sauce will thicken as it cooks. Stir well and add chicken to the sauce. Spoon sauce over chicken to coat and bring to a simmer.
• Cover, lower heat, and cook, turning chicken and scraping the bottom of the pan often, until chicken is no longer pink at the bone and the juices run clear, about 40 minutes.