This easy chicken cacciatore is made in one pan in 30-minutes! Dinner has never been easier.
In case you weren’t already aware of the fact that I’m an 80 year old woman stuck in a 20-something body, I live for cooking shows. More often than not, Saturday mornings are spent with a cup of coffee in hand and the Pioneer Woman on TV.
But. Let’s just discuss for a second how much better Food Network was back in the day, you know, when they played more cooking shows and less competition shows? I miss the days of Sandra Lee and her jogging suits, Tyler Florence making everything look like the ultimate dish, and Rachael Ray’s 30-Minute Meals.
If they ever put out DVDs of old Food Network shows, I will buy them all. Since I’m probably the only person in the world who would watch cooking show reruns over and over and over again, I’m pretty certain that’s not going to happen. But, what I do know is that making a meal in 30-minutes (from start to finish) is in fact possible. And, I’ve teamed up with a group of fantastic bloggers to bring you 30-minute meals on the first Thursday of each month!
So, my first real meal that I ever made myself was a Rachael Ray “stoup.” I’m pretty sure I was in 8th grade, and considering I moved at a glacial pace in the kitchen, the 30-minute cross between a soup and a stew took more like an hour.
Worth every single minute, though. Thank you, Ray Ray.
This chicken cacciatore is also worth ever single minute. And couldn’t be easier. One pan. 30-minutes. Food Heaven.
Cacciatore. If I were telling you about this in person, I would be attempting to use that word every chance I could, because it’s just so much fun to say. Cacciatore. Be grateful this is happening in the written word.
Cacciatore is a fancy word for a meat and veggie dish that’s usually cooked with canned tomatoes and white wine. The best part? You can pretty much use any veggies you want in this, and if you aren’t a wine person, use chicken stock instead.
You’ve got to make this!
- 6 boneless skinless chicken cutlets (these are thinner than chicken breasts so they cook quicker)
- 2 Tbsp olive oil
- 1/2 cup chicken stock or white wine
- 1 14 oz can diced tomatoes mostly drained (you don't have to be precise; some liquid is fine)
- 1/2 cup tomato sauce
- 1 large zucchini sliced
- 1/2 cup green bell peppers sliced
- 1/2 cup red bell peppers sliced
- 1/2 cup carrots diced
- 1/2 cup yellow grape tomatoes sliced in half
- 2 tsp dried Italian herbs
- 1 tsp salt
- 1 tsp pepper
Heat olive oil in a large skillet over medium heat and season chicken cutlets with 1/2 tsp of salt, 1/2 tsp of pepper, and 1/2 tsp of dried Italian herbs. Once the skillet is warm, brown the chicken cutlets, about 2-3 minutes on each side (if you haven't sliced your veggies yet, do so while the chicken is cooking). Pull chicken cutlets out of the pan, and allow to rest.
With the skillet still over medium heat, cook zucchini, carrots, and bell peppers for 1-2 minutes. Add in the last 1/2 tsp of salt, 1/2 tsp of pepper, and 1 1/2 tsp of Italian herbs.
Add chicken stock (or wine), canned tomatoes, and tomato sauce to the veggies and bring to a boil. Allow to boil for 1 minute, then reduce to a simmer. Add chicken back into the skillet, and simmer for about 20 minutes, or until veggies are tender and the chicken is thoroughly cooked. Add yellow tomatoes and serve.