Chicken Cacciatore Recipe

This Chicken Cacciatore Recipe is lightly breaded chicken breasts with tomatoes, bell peppers, onions, mushrooms and garlic in a blend of Italian spices.

Course main meal

Cuisine Italian

Keyword baked Italian chicken, chicken cacciatore, chicken dish, Italian chicken

Prep Time 10

Cook Time 1 10

Servings

Calories 440kcal

Author Beth Pierce

Ingredients

4 boneless skinless chicken breasts
1 large egg beaten
2/3 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons vegetable oil
1 tablespoon olive oil
1 onion chopped
1 green bell pepper chopped
1 yellow or red bell pepper chopped
4 cloves garlic minced
1 tablespoon dried parsley
1 teaspoon dried basil
1/4 teaspoon onion powder
1 can 14.5 ounce fire roasted diced tomatoes
1/2 cup dry red wine
1/2 cup marinara or tomato sauce
2 tablespoons butter
8 ounces cremini or white buttons mushrooms quartered

Instructions

Combine flour, salt and pepper in large seal-able plastic bag. Dunk the chicken in the beaten egg. Then toss it in the flour and shake to coat.
Heat 2 tablespoons vegetable oil in dutch oven or heavy ovenproof skillet over medium heat. Add chicken and brown on both sides. Once browned move to plate and set aside.
Add olive oil to same pan over medium heat. Add onion and bell peppers; cook for 2-3 minutes. Add garlic, parsley, basil and onion powder. Cook for additional 1 minute; stirring continuously.
Return chicken to pan. Add fire roasted tomatoes, red wine and marinara. Cover pan and place in 325 degree oven for 70 minutes. If cooking on the stove top cover and simmer for 25-30 minutes.
Meanwhile add butter to skillet over medium heat. Cook mushrooms until golden brown and add to the pot about 10-15 minutes before the dish is scheduled to be done.

Notes

The safe internal temperature for cooked chicken is 165 degrees.
Bread your chicken lightly and brown well. Wipe out the pan with a paper towel to remove any flour that may have blackened.
Use fresh not frozen onions, bell peppers and garlic.
Brown your mushrooms before adding to this dish because it really does make a difference.
If placing this recipe in the oven do not cook peppers and onion for more than a few minutes before adding the garlic and other seasonings as they will have plenty of time to cook in the stove.
Use a quality dry red wine. Therefore some suggestions are Merlot, Cabernet Sauvignon, and Pinot Noir.
If your prefer substitute chicken broth for the red wine.
This dish is really a meal in itself but if desired you can serve over angel hair pasta, rice, roasted potatoes or smashed cauliflower.
If you are cooking this dish in the oven and would like additional vegetables add peeled potatoes and carrots right before adding the dish to the oven.

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