Simple Chicken Cacciatore

On busy “grocery run” days, I try to plan ahead and schedule an easy recipe or an easy “version” of a favorite family meal. I don’t make this simple Chicken Cacciatore recipe a lot, but when I do, we all wonder why I don’t!

It is just that delicious and full of wonderful flavors that blend well together. When I’m in a rush to put dinner on the table, I forego the chopping of fresh onion and garlic and stick with the dried onion and garlic option. Especially if I want to get dinner on the table within 30 minutes

 

KEEP IT SIMPLE

I try not to make this a habit because we honestly LOVE our fresh ingredients, but in a pinch, you do what you can and don’t sweat the small stuff.  Am I right?!

Things like quick homemade pizza or meatballs and certain soups also get the dried garlic and onion powder.

Easy peasy. No guilt. No shame.

 

NOTE: We do make sure to purchase the organic brands because even dried ingredients need to be quality sourced.

 

**This post may contain affiliate links.  Read my full disclosure here.

 

SUPPLIES AND TOOLS YOU NEED

• frying pan with lid (We like to use non-toxic options whenever possible.  Here is one that looks promising here.)
• wooden cutting board
• sharp knife (We love our 5 inch Santoku knife for chopping.)
• wooden cooking spoon

 

HOW TO MAKE SIMPLE CHICKEN CACCIATORE RECIPE

Recipe Box: Simple Chicken Cacciatore

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Don't let the simple ingredients of this recipe fool you! It is a favorite in our farmhouse and makes for a delicious and quick dinner option.

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Ingredients

• 6-8 skinless, boneless (no antibiotics, no hormones, no artificial preservatives preferably) chicken breast halves
• 1/2 tsp Himalayan sea salt
• 1 tsp ground black pepper
• 2 TBS evoo
• 2 tsp of dried onion flakes
• 2 tsp of dried minced garlic
• 1/4-1/2 c dry red cooking wine
• 1 (28 oz) can diced organic tomatoes (do not drain)
• 1.5 TBS of Italian seasoning
• 10 fresh chopped basil leaves
• 1/2 c organic free range chicken broth
• 1/2 c each of green, orange, and red bell peppers

Instructions

1. Rinse and pat chicken breast dry and cut in half horizontally and then cut into medallions.
2. Add evoo to your skillet over medium heat.
3. Add chicken medallions and cook until each side is brown.
4. Add spices, salt and pepper to taste.
5. Once the ingredients are well combined, stir in the wine, tomatoes, herbs and fresh basil leaves.
6. Bring to a boil, then reduce to medium low, cover, and contiinue to cook for 30 mins or until chicken is thoroughly cooked all the way through.
7. Serve over quinoa or pasta and top with parmesan cheese.

Notes

We serve it with a nice side salad and over quinoa or pasta and top with Parmesan Cheese.

This recipe serves our family of 6 with the option of seconds.

Adjust as necessary for your family size.  

When I cook, I honestly go with sight and smell on the ingredients.  So, feel free to add or decrease any of the spices or herbs to suit your family’s taste.

I used fresh bell peppers as well as some frozen green peppers that we harvested from our garden last year.

Even our pickiest eater loves this meal and always asks for seconds.  

 

Hope you give it a try next time you’re looking for a delicious and simple meal for those busy nights at home.