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Chicken Cacciatore in a Skillet

Author: Michelle De La Cerda


  • 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


  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.