Chicken Cacciatore

Name: Chicken Cacciatore
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2–3 large (about 1½ lb / 680 g) Boneless, skinless chicken breasts; 1 tbsp (14 g) Olive oil; 1 small (~100 g) Yellow onion, diced; 1 medium (~150 g) Bell pepper, sliced (optional); 3 cloves (~18 g) Garlic, minced; 1 cup (240 g) Crushed tomatoes; ¾–1 cup (180–240 g) Chicken stock; 1 tsp (1 g) Dried oregano; ½ tsp (0.5 g) Dried thyme; ¼ tsp (0.5 g) Red pepper flakes (optional); To taste Salt; To taste Black pepper; ½–1 tsp (2.5–5 g) Balsamic vinegar (optional finishing); For garnish Fresh parsley, chopped

Tender chicken simmered in a savory tomato sauce with onions, garlic, herbs, and peppers, finished with an optional splash of balsamic vinegar for brightness.

[[Recipes]] [[Mains]]

Poultry

Ingredients

Ingredients for this recipe, with a checkbox to mark each as gathered
Gathered	Amount	Ingredient
	2–3 large (about 1½ lb / 680 g)	Boneless, skinless chicken breasts
	1 tbsp (14 g)	Olive oil
	1 small (~100 g)	Yellow onion, diced
	1 medium (~150 g)	Bell pepper, sliced (optional)
	3 cloves (~18 g)	Garlic, minced
	1 cup (240 g)	Crushed tomatoes
	¾–1 cup (180–240 g)	Chicken stock
	1 tsp (1 g)	Dried oregano
	½ tsp (0.5 g)	Dried thyme
	¼ tsp (0.5 g)	Red pepper flakes (optional)
	To taste	Salt
	To taste	Black pepper
	½–1 tsp (2.5–5 g)	Balsamic vinegar (optional finishing)
	For garnish	Fresh parsley, chopped

Instructions

Prepare the chicken by either cutting the breasts into large chunks or slicing them horizontally into thinner cutlets. Season with salt and black pepper.
Heat the olive oil in a large skillet or sauté pan over medium-high heat. Sear the chicken for 2–3 minutes per side until lightly golden, but not cooked through. Transfer to a plate.
Reduce the heat to medium. Add the onion and bell pepper (if using) and cook for 4–5 minutes until softened. Stir in the garlic and cook for about 30 seconds until fragrant.
Add the crushed tomatoes, chicken stock, oregano, thyme, and red pepper flakes. Stir well and simmer for 5 minutes.
Return the chicken and any accumulated juices to the pan. Reduce the heat to low, cover, and gently simmer for 12–15 minutes, or until the chicken reaches an internal temperature of 160–165°F (71–74°C).
Taste the sauce and adjust as needed. Add the balsamic vinegar for brightness if desired, or a small knob of butter if the sauce tastes overly acidic.
Let the dish rest for 5 minutes before serving or portioning for meal prep. Garnish with fresh parsley if desired.

Notes

- Cutting the chicken into large chunks or thin cutlets helps prevent dry, stringy meat, especially when reheating. - Maintain a gentle simmer rather than a rolling boil to keep the chicken tender. - Bell pepper is optional but adds sweetness and texture to the sauce. - A small amount of balsamic vinegar brightens the tomato sauce without making it noticeably sweet. Equipment — Required: Large skillet or sauté pan with lid; Special tools: Instant-read thermometer (recommended) Make-ahead: Excellent for meal prep — flavor develops further after a day refrigerated. Freezing: Freeze in airtight containers up to 3 months; thaw overnight before reheating gently. Common mistakes: Fully cooking the chicken during the sear; boiling the sauce instead of simmering gently; skipping the rest before portioning.

Storage

Refrigerate in an airtight container for up to 4 days.

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