Easy Boneless Chicken Cacciatore
Cozy up to a heaping plate of this Easy Boneless Chicken Cacciatore with some pasta or base of your choice. This is an easy, weeknight dinner that will delight the family. Try it..tonight. Your tastebuds will thank you.
I am using skinless, boneless chicken thighs and breasts in this dish. But to be totally transparent, I prefer to use skin on, bone in chicken because it tends to be more flavorful. But when you have kids, watching your weight, etc., this is a easier, healthier option. You be you, skin on or off, bone in or not, make this easy weeknight dinner of Easy Boneless Chicken Cacciatore yours.
Vegetable Prep
Like many of us, I work full time and sometimes don’t get home until later in the evening. What I do, to make it easier, is cut up all my veggies to make this chicken dish quick. I place all the produce in a container with the Rosemary and Bay leaf. Garlic separate so it doesn’t get lost.
- Bell peppers: Cut into strips
- Mushrooms: Cut in half
- Onion: cut into wedges
- Garlic: rough chop
- Pop in 2 sprigs of Rosemary, 1 Bay leaf
I serve this with pasta, zucchini noodles, mashed potatoes or mashed cauliflower and by itself. It’s a versatile dish that works well with any base.
For an easier weeknight dinner, this can also be made in the slow cooker and an Instant pot. I will update as I test for each appliance soon. My preferred method of cooking this dish is in a dutch oven on the stove top.
Looking for another Chicken dish? Try our Simple Herb Roast Chicken, One Pan Artichoke Chicken Bake or the BEST Chicken Pesto Meatballs.
Easy Boneless Chicken Cacciatore
February 4, 2020Equipment
- 1 braiser or dutch oven with lid
- 1 Slow cooker (if using this method)
Ingredients
- 3 pounds chicken, skinless, boneless thighs and breasts
- 1/2 cup flour all-purpose, for dredging
- 3 tablespoons olive oil extra virgin
- 1 whole red pepper cored and sliced
- 1 whole green pepper cored and sliced
- 1/2 whole red onion sliced
- 8 ounces mushrooms, whole (white, cremini, baby Bellas) halved or quartered
- 4 cloves garlic roughly chopped
- 1 cup white wine dry
- 1 cup chicken stock/broth
- 1 can diced tomatoes 14.5oz can
- 1 cup olives whole, green or black, pitted and unstuffed
- 1 teaspoon italian seasoning dry
- 1 teaspoon basil dry
- 1/2 teaspoon red pepper flakes
- 2 sprigs fresh rosemary
- 1 whole bay leaf dry
- 2 teaspoon kosher salt divided
- 1 teaspoon black pepper
Instructions
- Prepare the vegetables: bell peppers should be cored and sliced. Sliced red onion. Clean and halve or quarter mushrooms. Roughly chop garlic. Set aside.
- Using paper towels, pat the chicken dry and season with salt on both sides.
- Lightly dredge chicken in the flour. Gently shake off excess flour from the chicken pieces and set aside.
- Preheat pan over medium heat. Using a large 5-quart braiser or dutch oven with lid, add olive oil and heat until the oil is glistening.
- Brown both sides of each piece of chicken until it's golden. Set aside. The chicken will complete the cooking process in the braising process.
- Once the chicken is browned, using the same pan, add vegetables and garlic, and a little more olive if needed.
- Sauté vegetables for about 2-3 minutes until they turn bright in color.
- Add white wine and deglaze any bits from the chicken and vegetables. About 2 minutes.
- Add chicken broth, tomatoes, olives, Italian seasoning, dried basil, bay leaf, fresh rosemary, red pepper flakes, remaining salt and pepper. Stir mixture. Nestle chicken pieces into the vegetables and broth.
- Place lid on braiser or dutch oven and reduce heat to low. Simmer for 30 minutes. Check after 30 minutes to ensure chicken and vegetables are tender and cooked through.
- Serve with your choice of side and some crusty bread.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
