This chicken cacciatore recipe features lightly breaded chicken breasts with tomatoes, peppers, onions, mushrooms and garlic in a simple Italian spice blend. It’s an easy dish to prepare and includes options for stovetop cooking and baking. Both are equally delicious although different in both end product and timing.
- ⅔ cups All purpose flour
- ½ teaspoon Salt
- ¼ teaspoons Freshly ground black pepper
- 4 Boneless skinless chicken breasts
- 1 Large egg, beaten
- 2 tablespoons Vegetable oil
- 1 tbsp Olive oil
- 1 Onion, chopped
- 1 Green pepper, chopped
- 1 Yellow or red bell pepper, chopped
- 4 cloves minced garlic
- 1 tbsp Dried parsley
- 1 teaspoon Dried basil
- 1 box (14 1/2 oz size) fire roasted diced tomatoes
- ½ cups Dry red wine
- ½ cups marinara or tomato sauce
- 2 tablespoons Butter
- 8 ounces, weight Cremini Or White Button Mushrooms In Quarters
Combine flour, salt and pepper in a large resealable plastic bag. Dip the chicken in the beaten egg. Toss in the flour and shake to coat well.
Heat vegetable oil in a Dutch oven or heavy ovenproof skillet over medium heat. Add the chicken and brown on both sides. Once golden, transfer to a plate and set aside.
Add the olive oil to the same skillet over medium heat. Add onion and peppers, cook 2 to 3 minutes. Add the garlic, parsley and basil. Cook an additional 1 minute, stirring continuously.
Return the chicken to the skillet. Add the fire-roasted tomatoes, red wine and marinara. Cover the dish and put in the oven at 325ºF for 70 minutes. If cooking on the stovetop, cover and simmer for 25-30 minutes.
Meanwhile, add the butter to the skillet over medium heat. Cook the mushrooms until golden brown and add them to the pan about 10-15 minutes before the end of the dish.