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–+ servings

Easy Boneless Chicken Cacciatore

Ana Coronado
February 4, 2020
This Easy Boneless Chicken Cacciatore recipe is comforting, hearty, and a perfect meal for cooler weather.
5 from 8 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine American, gluten free, Healthy, Italian
Servings 6
Calories 328 kcal

Equipment

  • 1 braiser or dutch oven with lid 5-7 quarts
  • 1 Slow cooker (if using this method)

Ingredients
  

  • 3 pounds chicken, skinless, boneless thighs and breasts (breasts halved)
  • 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 into quarters
  • 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
  • 14.5 can diced tomatoes with their juices Italian-style diced tomatoes work great in this recipe
  • 1 tablespoon tomato paste concentrated
  • 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. Slice the 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 the pan over medium heat. Add olive oil to a large 5-7 quart braiser or Dutch oven with a lid and heat until oil is glistening.
  • Brown both sides of each piece of chicken until it's golden. Set aside. (The chicken will complete the cooking in the braising process.)
  • Using the same pan that the chicken was browned in, 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 1 minute.
  • Add chicken broth, tomatoes, tomato paste, olives, Italian seasoning, dried basil, bay leaf, fresh rosemary, red pepper flakes, remaining salt and pepper. Stir mixture until combined.
  • Nestle chicken pieces into the vegetables and broth.
  • Place the lid on the braiser or Dutch oven and reduce the heat to low. Simmer for 30 minutes.
  • Check after 30 minutes to ensure the chicken and vegetables are tender and cooked through.
  • Serve with your choice of side and some crusty bread.

Notes

Nutrition

Serving: 8ounces of chicken + sauceCalories: 328kcal

Nutritional information is calculated online and should be used as a guide.

Keyword boneless chicken cacciatore, chicken dinner, chicken recipes, easy chicken cacciatore, easy chicken dinner

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