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30-Minute Chicken Cacciatore

This easy chicken cacciatore is made in one pan in 30-minutes! Dinner has never been easier.
Prep Time10 minutes
Cook Time20 minutes
Servings: 4 -5 Servings

Ingredients

  • 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

Instructions

  • 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.
  • Enjoy!