30-Minute Chicken Cacciatore
Prep Time
10 mins
Cook Time
20 mins
This easy chicken cacciatore is made in one pan in 30-minutes! Dinner has never been easier.
Servings: 4 -5 Servings
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Enjoy!