Weeknight Skillet Chicken Cacciatore

4 Servings
45 min

Raise your hand if you can appreciate a good, hearty skillet dinner. If you are anything like me, skillet meals reign supreme in the world of busy weeknight dinners. If you are nodding your head in agreement, this weeknight skillet chicken cacciatore will be a soon-to-be family favourite. All you need is your favourite skillet, and you are ready to go. The best part? It tastes like you worked hard in the kitchen all day long!

What Is Chicken Cacciatore?

Chicken cacciatore translates to "hunter-style" chicken. Now, I'm going to be honest with you, I'm not entirely sure what makes this chicken hunter-style. What I can tell you, is I do know what makes it 100% delicious. This chicken is simmered in a flavourful tomato sauce, packed with the right amount of spices, peppers and mushrooms. Finished off with briny olives (yes - olives are a love it or hate it kind of food), this chicken packs a punch!

The Best Part of Chicken to Use

There are two types of people - those who live and breathe dark meat, and those who can get down with the breast. I happen to be a fan of the white meat, and to keep things lighter, I opted for bone-in, skinless chicken breast.

Now, if you are a fan of dark meat, this would go great with bone-in, skin-on chicken thighs and be sure to render off the fat in the chicken skin when browning it. Also keep in mind the cooking time may be a little bit longer.

The key takeaway - bone-in is the way to go! Using a cut of chicken that has a bone-in will add tons of flavour to your sauce and chicken, it makes all the difference. Whichever you choose to go with, this weeknight skillet chicken cacciatore is what some may call a "winner winner, chicken dinner"!

Try This Weeknight Skillet Chicken Cacciatore With...

Weeknight Skillet Chicken Cacciatore
Recipe details
  • 4  Servings
  • Prep time: 5 Minutes Cook time: 40 Minutes Total time: 45 min
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  • 4 chicken breasts, bone-in & skinless
  • 1 tsp red chilli flakes
  • ½ tbsp dried oregano
  • ½ tbsp dried thyme
  • ½ tbsp garlic powder
  • 1 796 mL can whole san marzano tomatoes
  • 2 tbsp tomato paste
  • 1 cup button mushrooms, halved
  • 2 bell peppers, sliced
  • 2 shallots, sliced
  • 4 cloves garlic, minced
  • ½ cup olives
  • Salt and pepper to taste

Sear the Chicken: Season the chicken liberally with some of the garlic powder, salt and pepper. In a cast iron skillet over medium-high heat, sear the chicken breast in a tbsp of olive oil, on both sides. Once browned on both sides after approximately 10-15 minutes, remove from the skillet and set aside.
Saute the Vegetables: In the same skillet, add the shallots and garlic, and saute until translucent. Add the peppers and mushrooms, and continue to saute. Once the mushrooms have cooked down, add the tomato paste and cook through for 2-5 minutes.
Make the Sauce: Add the whole tomatoes, and smash them down. Add the spices and olives, and cook for 5-7 minutes.
Put it Together: Put the chicken back in the skillet, and simmer on medium heat for another 15-20 minutes.
Sunena | The Sassy Foodie
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