Go Back
+ servings
One Pan Chicken Cacciatore – Healthyish Foods

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.
5 from 3 votes
Leave a Review »

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
  • salt and 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 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
  • salt , to taste
  • pepper , to taste

Equipment

  • 1 11-inch saucepan

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 salt and 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 salt and 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 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

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