One Pan Chicken Cacciatore
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Elevate mealtime with this simple, yet delicious One Pan Chicken Cacciatore recipe. This easy chicken dinner recipe combines some of my favorite ingredients. Olives, tomatoes, capers, and white wine to name a few.
Everything comes together to make the most flavorful, homemade chicken dish. The chicken is perfectly tender and absorbs all of the flavor from the sauce. Simple, clean, and healthy, this recipe is something you’ll have on repeat. If you love this try my, Pollo Al Ajillo.
Table of Contents
Why You’ll Love This Recipe
- Light and satisfying. This one pan chicken cacciatore recipe is healthy and light yet totally satisfying. It will fill you up without slowing you down.
- Make it heartier. Enjoy over my Lebanese rice or easy creamy mashed potatoes for a heartier meal. My one pan potatoes would taste great too. You could also serve this easy chicken dinner recipe with some crusty Italian bread. The bread would be perfect for sopping up the delicious chicken cacciatore sauce.
- Serve with wine for a full restaurant quality experience. Enjoy this easy dinner recipe with a glass of red wine. I’d suggest a pinot noir. The lightness of the pinot noir will help balance the acid in the tomato sauce. I’m not sure if it gets much better than this.
- Easy clean up. You only need one pan for this recipe, making it a weeknight win.
Expert Tips for This Recipe
When prepping the chicken be sure to give it a gentle pound so that the breasts are even thickness. This will help ensure even cooking time and will make the meat more tender.
Another option is to butterfly the beasts into thin cutlets. Let the chicken rest at room temperature for 10 minutes before seasoning it with kosher salt and cracked black pepper.
Be sure to dust the chicken in a light coating of flour or cornstarch so it gets a light crispy crust on the outside. Sear the chicken in the pan for 5-6 minutes per side. You will finish cooking the chicken it in the oven.
How to Make
- Preheat the oven to 400 degrees.
Prepare the Chicken
- Remove the chicken from the package. Place it in a plastic bag and give it a light pound with a mallet to help promote even cooking. Option to butterfly the breasts as well to make 4 thin cutlets.
- Next, season the chicken with kosher salt and cracked black pepper. Finally, dust the chicken with AP flour making sure it is well coated. Shake off excess flour, and set it aside.
- In an 11-inch, over-safe saucepan over medium heat add the olive oil. Once hot, add the chicken to the pan and saute it for 5-6 minutes per side. Both sides should be golden brown. Remove the chicken from the pan and set it aside.
Prepare the Sauce
- In the same pan, add the diced onion and minced garlic, saute for 2-3 minutes. Next, add the sliced mushrooms, fresh thyme, and dried oregano. Season with kosher salt and cracked black pepper.
- Once the mushrooms are tender, deglaze the pan with the white wine. Be sure to scrape up any crispy pieces from the bottom of the pan. Reduce the wine by half, then add the low sodium chicken broth and simmer over medium/low heat.
- Add the drained diced tomatoes, sliced green olives, and capers. Stir well. Remove the fresh thyme sprigs. Finally, nestle the chicken breasts back into the pan. Cover with the sauce. Cover the pan with a lid and place it in the oven for 10-15 minutes or until the chicken is fully cooked through.
How to Store
- Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through.
Frequently Asked Questions
Why do you pound the chicken breasts?
This promotes quick even cooking.
Can I use cornstarch instead of AP flour?
Yes! It will work fine.
What temperature should the chicken be to ensure its cooked through?
The internal temperature should reach 165 degrees Fahrenheit to ensure doneness.
Other One Pan Recipes to Consider Trying
One Pan Chicken Cacciatore
Elevate mealtime with this simple, yet delicious one pan chicken cacciatore. This easy chicken dinner recipe combines some of my favorite ingredients.
Equipment
- 1 11-inch saucepan
Ingredients
Chicken Breasts
- 1 lb. chicken breasts, about 2 breasts, pounded or butterflied
- 1-2 tablespoons olive oil
- 2 tablespoons AP flour, to dust the chicken, shake off excess flour
- kosher salt and cracked black pepper, to season the chicken
Tomato Mushroom Sauce
- 2 sprigs fresh thyme
- 1 teaspoon dried oregano
- 1 cup sweet onion, diced small
- 2 teaspoons garlic, minced, about 2 cloves
- 8 ounces baby Bella mushrooms, sliced
- ½ cup dry white wine, sauvignon blanc
- ½ cup low sodium chicken broth
- 1 can diced tomatoes, 15 ounce can, drain off the juice
- ½ cup green olives, sliced, I used whole olives and sliced them in half
- 2 teaspoons capers, drain juice
- kosher salt, to taste
- cracked black pepper, to taste
Instructions
- Preheat the oven to 400 degrees.
Prepare the Chicken
- Remove the chicken from the package. Place it in a plastic bag and give it a light pound with a mallet to help promote even cooking. Option to butterfly the breasts as well to make 4 thin cutlets.
- Next, season the chicken with kosher salt and cracked black pepper. Finally, dust the chicken with AP flour making sure it is well coated. Shake off excess flour, and set it aside.
- In an 11-inch, over-safe saucepan over medium heat add the olive oil. Once hot, add the chicken to the pan and saute it for 5-6 minutes per side. Both sides should be golden brown. Remove the chicken from the pan and set it aside.
Prepare the Sauce
- In the same pan, add the diced onion and minced garlic, saute for 2-3 minutes. Next, add the sliced mushrooms, fresh thyme, and dried oregano. Season with kosher salt and cracked black pepper.
- Once the mushrooms are tender, deglaze the pan with the white wine. Be sure to scrape up any crispy pieces from the bottom of the pan. Reduce the wine by half, then add the low sodium chicken broth and simmer over medium/low heat.
- Add the drained diced tomatoes, sliced green olives, and capers. Stir well. Remove the fresh thyme sprigs. Finally, nestle the chicken breasts back into the pan. Cover with the sauce. Cover the pan with a lid and place it in the oven for 10-15 minutes or until the chicken is fully cooked through. **You want the internal temp to reach 165 degrees. Cooking time will vary based on the thickness of the chicken. Thinner cutlets might not need to be placed in the oven as long as they are fully cooked through when you saute.**
Video
Notes
Store leftovers in an airtight container in the refrigerator for three to four days. reheat in the microwave until warmed through.
Nutrition
Serving: 1serving, Calories: 275kcal, Carbohydrates: 15g, Protein: 28g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 450mg, Potassium: 988mg, Fiber: 3g, Sugar: 6g, Vitamin A: 255IU, Vitamin C: 14mg, Calcium: 82mg, Iron: 2mg
5 Comments on “One Pan Chicken Cacciatore”
My whole family loved this recipe!! Mixed some coconut and almond flour instead of AP flour for the chicken. Easy recipe! I’ve tried several of your recipes and they have all been wonderful! Thank you!
I am so glad you enjoyed! Thanks for letting me know!
Thank you for the feedback! I really appreciate it!
This is an incredibly easy and tasty recipe to make. I also made it gluten free and dairy free. I substituted Miyoko’s butter instead of real butter and it still came out simply amazing. I put it over a bed of pasta and my family really enjoyed it.
This recipe was fabulous!!!! The sauce over the chicken had such a delicious taste, and I will definitely make again!