Chicken Cacciatore in a Skillet

Chicken Cacciatore ~ Simple skillet dinner of chicken, onions, peppers, and mushrooms in an herbed diced tomatoes sauce. Are there dishes that move in and out of popularity in your house? Growing up, Mom2 made a set of recipes on a regular basis, then one day, they just faded from the family menu. Then time went by and we’d ask, hey, remember that dish with ‘the this’ and ‘the that?’ Can you make that again? Then the dish would return to the menu rotation.

Chicken cacciatore is one of those dishes that was in heavy rotation and then just kind of disappeared. When I was out on my own and in college, I wanted to make it. It sounded good. I called and got the recipe, but I omitted the mushrooms. I hated mushrooms for the majority of my life, until about 2008 when all of sudden their delicious ways were revealed to me. Now I can’t get enough of them.

First post of the New Year and I am already on a tangent.

For years now I have been making chicken cacciatore, either in the slow cooker or like this one, in a skillet. The slow cooker version is here, but the pictures are horrible, so someday I will get around to updating them, but the recipe is good, promise.

This is one of my favorite, go-to, I-don’t-know-what-to-make-but-I-need-something-delicious meals. 

Chicken Cacciatore in a Skillet

Author: Michelle De La Cerda

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Ingredients

• Chicken pieces (4 thighs and 3 drummers)
• 3 bell peppers (differently hued); sliced
• 1 small onion , sliced
• 8 oz sliced mushrooms
• 1-28 oz can petite diced tomatoes
• 1 tbsp Italian seasoning
• 2 cloves garlic; minced/grated
• 1/2 tsp salt and pepper; plus more
• 2 tbsp olive oil and/or butter

Instructions

1. In a large (12") skillet, heat the butter/oil over medium high heat.
2. Season the chicken with salt and pepper and sear the chicken on all sides to a crispy golden color.
3. Remove from heat and add the vegetables, mix in.
4. In a bowl, mix the tomatoes, Italian seasoning, salt, pepper, and garlic together and pour over the chicken and veggies. Using a spoon, help some of the sauce to work its way down, but it will all settle during cooking.
5. Toss in a preheated, 350° oven and cook uncovered for 35-40 minutes or until the chicken has reached an internal temperature of 165°.
6. Serve over rice, potatoes, pasta, or enjoy it all on its own.

Thank you for sharing!