One-Pan Chicken Cacciatore Recipe – A flavorful tomato-based sauce with diced chicken breasts, bell peppers, onions, carrots, and the best spices!
There is nothing more than my love for pure comfort food, well and my hubby. Especially if it’s comfort food cooked in an insanely delicious tomato-based sauce. Guys, you really have to try this one-pan chicken cacciatore.
It’s really one of the best dishes I have ever had and one that has ever came out of my kitchen. With most chicken cacciatore dishes I have had, the chicken is either whole; chicken thighs, chicken breasts or a whole chicken diced into parts.
This one is incredibly easy, you can even have it on a busy weeknight! Dicing the chicken into bites makes this dish so much easier. The diced chicken cooks in no time. I haven’t even started to get into the flavor components of this dish. Everything truly shines, including the carrots.
There is nothing better than coming home and cooking a delicious meal that takes hardly any time. There is another thing than that, having your hubby cook! I would take that option any day and I’m sure you would, too.
For the one-pan I used a 12-inch cast iron skillet, it would be hard to do it with a small pan. There is going to be quite a bit, especially the end results.
- 3 lbs chicken breasts, diced into 1-inch cubes
- 3 tablespoons olive oil
- 1 medium onion, diced
- 28-ounce can crushed tomatoes
- ½ cup red wine, I used Cabernet Sauvignon
- 2 carrots, finely diced
- 5 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon dried thyme
- ½ tablespoon dried parsley
- Cook the diced chicken in a large skillet over medium-heat until cooked through.
- Add the olive oil, onion, crushed tomatoes, red wine, carrots, garlic cloves, dried oregano, dried basil, salt, pepper, dried thyme, and dried parsley.
- Allow the mixture to simmer over medium-heat for at least 40 minutes.
- Serve with pasta, rice or any starch you love. Would be great with zoodles, as well.
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