Weeknight Skillet Chicken Cacciatore Recipe
This simplified version of the traditional long-braised, bone-in chicken cacciatore is perfect for a weeknight dinner. Butterflied boneless chicken breasts are used in place of the traditional bone-in chicken.
Ingredients
- 15 g/½ oz (½ cup) dried mushrooms
- (I like porcini)
- For the Chicken
- 4 boneless, skinless chicken breasts,
- butterflied or split halfway through in
- thickness (you will have 8 pieces)
- Kosher salt and pepper for sprinkling
- 1-2 tsp Italian seasoning
- Flour (any kind) to coat the chicken
- 4 tbsp olive oil, divided
- For the Sauce
- 1 large cooking onion, diced medium large
- 2 large cloves garlic, smashed and roughly
- chopped
- 1 red pepper, diced medium large
- 1 green pepper, diced medium large
- 1 hot green pepper, diced medium large,
- optional
- 227g/8oz package of sliced mushrooms
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes or 1 tsp Calabrian
- peppers or bomba (Italian chili pepper paste
- in oil), optional
- 2 tbsp tomato paste
- ½ cup Marsala wine or red wine (even white
- wine will do)
- 1 796-ml/28-oz can crushed tomatoes
- 1 tbsp balsamic vinegar
- Flaked sea salt for sprinkling
Instructions
- 1
Soak the dried mushrooms in 1 cup boiling water for 10 minutes or longer (you can leave them in the soaking liquid until step 5), set aside.
- 2
Season the chicken with salt, pepper and Italian seasoning. Dredge in flour and shake off excess.
- 3
Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil (you can add more if you need). Sear the chicken pieces (you will need to do this in batches) until browned on each side, about 1-2 minutes per side, then remove to a plate (it will not be fully cooked).
- 4
Add a little more oil if needed. Add the onion, sauté for 1 minute. Add the garlic and peppers, cover the pan and turn the heat to medium low. Cook for about 10 minutes.
- 5
In the meantime, gently lift the dried mushrooms out of the soaking liquid onto a paper towel or kitchen towel; pat to absorb the excess liquid. Reserve the mushroom-soaking liquid.
- 6
Add the rehydrated and fresh mushrooms to the pan, raise the heat to medium high and cook until the mushrooms have browned a little, about 5 minutes.
- 7
Add the Italian seasoning, red pepper flakes or pepper paste, and tomato paste to the pan. Stir to cook a little, about 1 minute.
- 8
Add the Marsala or red wine and all the mushroom-soaking liquid (be careful, leave the sediment behind), cook to reduce and scrape up the bottom of the pan, about 2-3 minutes. Add the crushed tomatoes, cook on a medium heat and simmer until the sauce has thickened a little, about 4 minutes.
- 9
Add the balsamic vinegar, stir through. Add the chicken back to the pan, cover and cook for 10-15 minutes on a simmer, medium-low heat.
- 10
Before serving, sprinkle with flaked salt and serve hot. Serves 4-6.
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Weeknight Skillet Chicken Cacciatore?
This Weeknight Skillet Chicken Cacciatore recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 29 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this weeknight skillet chicken cacciatore ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.