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Skillet chicken cacciatore stewed in a robust red sauce with fresh peppers, mushrooms and basil is a hearty meal for 4. Serve over pasta with Parmesan cheese.

Chicken Cacciatore

  • Author: The Cooking Jar
  • Total Time: 45 minutes
  • Yield: 4 1x


  • 4 boneless, skinless chicken breasts/thighs
  • 1/4 cup all-purpose flour
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 celery stalks, sliced
  • 1 green pepper, sliced
  • 8 oz. baby bella mushrooms, sliced
  • 1 can (15 oz.) fire-roasted tomatoes
  • 1 can (15 oz.) tomato sauce
  • 1/2 cup white wine/chicken broth
  • 2 tablespoons tomato paste
  • 2 teaspoons Italian seasoning
  • 2 tablespoons sugar
  • 1/2 cup fresh basil, chopped
  • Hot cooked pasta
  • Parmesan cheese for serving


  1. Season both sides of the chicken breasts with salt and pepper and dust with flour
  2. Over medium high heat, sear the chicken in oil and butter until browned. Remove and set aside
  3. In the same skillet saute onions and garlic until fragrant, about 2 minutes
  4. Add in celery, peppers, mushrooms and saute until vegetables sweat, about 3 minutes
  5. Pour in tomatoes and wine/broth and add tomato paste, Italian seasoning, sugar and salt and pepper to taste
  6. Stir to mix and add chicken back into the pan
  7. Reduce heat to medium low, cover and simmer chicken is cooked through
  8. Dish and serve hot over pasta topped with fresh basil and parmesan cheese
  • Prep Time: 15 mins
  • Cook Time: 30 mins