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This one-pan chicken cacciatore is a lighter, healthier version of the classic dish that is juicy, tender, and bursting with delicious flavor!
Looking for some new ways to make lean and healthy chicken breasts that aren’t boring? Then you have to try this delicious recipe for easy chicken cacciatore!
While most cacciatore dishes involve dredging chicken pieces in flour and frying them, I wanted to create a more diabetes-friendly option. So I decided to use breast meat without the skin and skip the flour altogether.
The result is chicken that is moist, juicy, and packed with flavor! I love crispy poultry skin, but I didn’t miss it here at all. The dish was plenty satisfying.
And this whole recipe comes together in just one skillet. That means it’s easy to make and involves minimal clean-up — what could be better than that?
How to make chicken cacciatore
This tasty chicken dish comes together in 8 easy steps. It’s great for a healthy dinner on a busy weeknight!
Step 1: Season chicken with salt & pepper.
Step 2: Add the oil to a large skillet over medium-high heat. Once the oil is hot, add the chicken and brown it on both sides, about 4 minutes per side.
Step 3: Remove the chicken from the pan and set aside.
Step 4: Add the onion and green pepper to the pan, reduce the heat to medium-low, and cover. Cook, stirring occasionally, until the vegetables have started to soften, about 5 minutes.
Step 5: Add the garlic and cook, stirring, for about a minute.
Step 6: Add the wine and cook until the liquid is reduced by half.
Step 7: Add the can of tomatoes (with their juice), oregano, and red pepper flakes, then simmer for about 10 minutes.
Step 8: Place the chicken back in the pan, flesh side down. Cover and simmer for about 20 minutes or until the chicken is cooked through.
Your healthy cacciatore is ready to serve!
What to serve with this dish
This classic Italian dish is very flavorful. That’s why I like to serve it with easy, simple sides that will complement the main course.
One of my favorite options is whole wheat orzo. It’s great for soaking up any of the leftover sauce!
Steamed broccoli or green beans are also quick and easy sides that will taste extra delicious in the rich tomato-based sauce.
Storage
This recipe will keep and reheat very well. In fact, I love making a big batch and enjoying the leftovers throughout the week! The sauce gets even better overnight.
Leftovers should be stored in an airtight container in the refrigerator. I would recommend eating them within 3-4 days.
Other tasty chicken recipes
Who doesn’t love finding new and delicious ways to cook healthy chicken breast? With so many great ways to add flavor, you never need to eat a boring chicken dish again!
Here are a few of my favorite chicken recipes that I know you’ll love:
For more chicken recipe inspiration, you can also check out this roundup of my favorite diabetes-friendly low-carb chicken recipes.
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Chicken Cacciatore
Ingredients
- 4 bone-in chicken breasts, skinless, (about 2 lbs total)
- 2 teaspoons olive oil
- 1 medium onion, (cut in half, then sliced)
- 1 green bell pepper, (cut into thin strips)
- 3 cloves garlic, (minced)
- ½ cup dry white wine
- 14 ounces diced tomatoes with garlic and onions, (1 can)
- ½ teaspoon dried oregano
- dash red pepper flakes
- salt & pepper
Instructions
- Season chicken with salt & pepper.4 bone-in chicken breasts, skinless
- Add the oil to a large skillet over medium-high heat. Once the oil is hot, add the chicken and brown it on both sides, about 4 minutes per side.2 teaspoons olive oil
- Remove the chicken from the pan and set aside.
- Add the onion and green pepper to pan, reduce the heat to medium-low, and cover. Cook, stirring occasionally, until the vegetables have started to soften, about 5 minutes.1 medium onion, 1 green bell pepper
- Add the garlic and cook, stirring, for about a minute.3 cloves garlic
- Add the wine and cook until the liquid is reduced by half.½ cup dry white wine
- Add the can of tomatoes (with their juice), oregano, and red pepper flakes, then simmer for about 10 minutes.14 ounces diced tomatoes with garlic and onions, ½ teaspoon dried oregano, dash red pepper flakes
- Place the chicken back in the pan, flesh side down. Cover and simmer for about 20 minutes or until the chicken is cooked through. Season with salt and pepper.salt & pepper
