Quick Chicken Cacciatore

Jolayne Cooper


I was looking for a recipe that was heartwarming and good enough to share with others. I found this one and tweaked it to my tastes. You can serve with rice, pasta or mashed potatoes. I served with potatoes and loved it. I hope you enjoy it.

pinch tips: How to Debone a Chicken





25 Min


20 Min


Stove Top


1/4 c
all-purpose flour
(8-oz each) boneless, skinless chicken breasts
1/4 tsp
salt (divided)
1/4 tsp
freshly ground pepper
2 Tbsp
olive oil (divided)
8 oz
mushrooms (quartered)
small onion, sliced
2 tsp
chopped fresh rosemary (or 3/4 tsp. dried)
14 oz
diced tomatoes, undrained
1 c
chicken broth
3/4 c
sliced jarred roasted red peppers (rinsed)

Directions Step-By-Step

Place flour in a shallow bowl. Cut each chicken breast in half on the diagonal to make 4 roughly equal portions; sprinkle with 1/8 teaspoon salt and pepper. Dredge the chicken in the flour and transfer to a plate. Reserve 2 tablespoons of the flour.
Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and cook until browned on both sides, about 2 minutes per side. Transfer to a plate
Add the remaining 1 tablespoon oil to the pan. Add mushrooms, onion, rosemary and the remaining 1/8 teaspoon salt and cook, stirring frequently, until the onion is soft and golden brown, about 5 minutes. Sprinkle the vegetables with the reserved flour and cook, stirring, until coated. Add the tomatoes, broth, and roasted red peppers; bring to a lively simmer over medium-low heat.
Return the chicken to the pan and continue cooking, stirring once or twice, until the liquid has thickened slightly and the chicken is cooked through, about 10 minutes. Serve the chicken with the sauce and garnish with rosemary, if desired.
NOTE: I don't like olives, but you could add 1/4 cup quartered Kalamata olives with the red peppers and tomatoes if you like.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy